Souvlaki on Tomato Rice

Cut veal loin into 1 1/2 cm cubes. Rinse and clean zucchini, then cut into 1 cm slices. Thread meat and zucchini alternately onto grill skewers and place side by side on a platter.

For the marinade, rinse kitchen herbs and shake dry. Pluck the leaves from the stems and chop finely. Rinse lemon, rub dry and peel thinly. Cut the peel into small pieces, squeeze out the juice.

Mix juice with zest, herbs, oil, salt and pepper. Spread evenly over the kebabs. Marinate for 4 hours, turning to the other side a few times in between.

If using, heat wood-fired grill. Place long-grain rice in a saucepan with 300 ml water and salt. Blanch the tomatoes, remove the skin, dice and mix with the tomato paste into the long grain rice.

Bring to the boil and cook at low temperature with the lid on for about 20 minutes, adding a little more water if necessary.

Heat the table or oven grill. Grill the kebabs on the broiler for 10 minutes, turning several times to the other side. Serve on tomato rice. Serving time: 25

Our tip: It is best to use fresh herbs for a particularly good aroma!

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