Mix brochette grill by Laurent Mariotte

Ingredients

For 6 servings

• •300 g 300 g of beef
• •300 g 300 g lamb leg
• •300 g 300 g of pork pork in the china
• •1 1 red peppers
• •1 1 yellow peppers
• •1 1 green peppers
• •1 c. à soupe 1 tablespoons of curry paste
• •2 2 green lemons
• •1 c. à soupe 1 tablespoons of grain fennel
• •2 c. à soupe 2 tablespoons of mustard in grain
• •grape seed oil
• •fine grey salt
• •large grey salt
• •mill pepper

Method

1. 1.Preheat the BBQ over high heat. Cut each meat into 12 pieces and place in three different bowls.
2. 2.To make the three marinades: Mix the beef with the mustard and a little oil and give a round of pepper mill. Mix lamb with curry paste and some oil. Crunch the fennel into grains, squeeze the lemon juices and pour a little oil to mix them with pork
3. 3.Remove the peduncle from the peppers and empty them. Cut each pepper into 18 pieces. Blanch 2 minutes in boiling salty water. Cool them, drain them and dry them (torchon or absorbent paper).
4. 4.Mount the skewers with beef, lamb and pork.
5. 5.Lower the heat of the barbecue and put the pork skewers first.
6. 6.Cook 5 minutes before turning. Then have all the other skewers you will grab 3 to 4 minutes on each side. Serve without delay.