{"id":1693,"date":"2010-06-30T10:45:06","date_gmt":"2010-06-30T08:45:06","guid":{"rendered":"http:\/\/blog.zeit.de\/rezeptor\/?p=1693"},"modified":"2010-06-30T11:23:41","modified_gmt":"2010-06-30T09:23:41","slug":"schweinefilet-chorizo-weissbrot-kebaps","status":"publish","type":"post","link":"https:\/\/blog.zeit.de\/rezeptor\/2010\/06\/30\/schweinefilet-chorizo-weissbrot-kebaps_1693","title":{"rendered":"Schweinefilet-Chorizo-Wei\u00dfbrot-Kebabs"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Eine Symphonie vom Grill aus zartem Fleisch, exotischer Wurst und knusprigem Brot<\/p>\n

F\u00fcr vier Spie\u00dfe:
\n1 Schweinefilet
\n200 g Chorizo am St\u00fcck
\nOliven\u00f6l
\nPaprikapulver
\nKoriander
\nFrischer Salbei
\nSalz, Pfeffer
\nRustikales Wei\u00dfbrot<\/p>\n

\"\"<\/a>Den Grill wie immer sehr hei\u00df vorheizen. Wer Spie\u00dfe aus Holz verwendet, legt sie am besten schon mal in etwas Wasser, dann verbrennen sie \u00fcber der Glut nicht so schnell.<\/p>\n

Ein Schweinefilet und etwas Wei\u00dfbrot in gro\u00dfe W\u00fcrfel mit einer Kantenl\u00e4nge von drei bis vier Zentimeter schneiden. Die Chorizo \u2013 mild oder scharf\u00a0\u2013 h\u00e4uten, und ein Zentimeter dicke Scheiben davon abtrennen. Diese drei Zutaten jetzt immer abwechselnd auf die gew\u00e4sserten Holzspie\u00dfe f\u00e4deln.<\/p>\n

In einer kleinen Sch\u00fcssel aus acht EL Oliven\u00f6l, einem geh\u00e4uften TL Paprikapulver, einer Prise gemahlenem Koriander und drei bis vier EL frischem Salbei eine Marinade r\u00fchren. Auf Salz und Pfeffer abschmecken und damit dann die Spie\u00dfe bepinseln. Das Brot darf ruhig viel davon abbekommen.<\/p>\n

Auf dem leicht einge\u00f6lten Grillrost rundum knusprig brutzeln, und immer das Brot im Auge behalten. Trotz der Marinade kann es sehr schnell sehr schwarz werden.<\/p>\n

Dazu passt ein leichter gr\u00fcner Salat, vielleicht angereichert mit etwas frischer Minze.<\/p>\n","protected":false},"excerpt":{"rendered":"

Eine Symphonie vom Grill aus zartem Fleisch, exotischer Wurst und knusprigem Brot<\/p>\n","protected":false},"author":96,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[819],"tags":[778,740,783],"class_list":["post-1693","post","type-post","status-publish","format-standard","hentry","category-born-to-grill","tag-einfach","tag-fleisch","tag-grillen"],"yoast_head":"\nSchweinefilet-Chorizo-Wei\u00dfbrot-Kebabs - Rezeptor<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.zeit.de\/rezeptor\/2010\/06\/30\/schweinefilet-chorizo-weissbrot-kebaps_1693\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Schweinefilet-Chorizo-Wei\u00dfbrot-Kebabs - 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