Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Rib beef |
| 1 small | Suckling pig |
| \N \N | Sausages |
| \N \N | Sword fish |
| \N \N | Salmon |
| \N \N | Tiger prawns |
| \N \N | Bay leaves |
| \N \N | Basil |
| \N \N | Olive oil |
| \N \N | Lemon |
| \N \N | Lime |
| \N \N | Coriander |
| \N \N | Chicken |
| \N \N | Roasted peppers |
| \N \N | Onions |
| \N \N | Balsamic vinegar |
| \N \N | Salt |
| \N \N | Worcester source |
| \N \N | Tabasco |
| \N \N | Olive oil |
| \N \N | Fresh garlic |
| \N \N | Rosemary |
FISH SKEWERS AND MARINADE
CHICKEN SKEWER AND MARINADE
BEEF MARINADE
Take the beef off the bone, cut into steaks, and marinade. Fry along with the sausages. Fry the pig stuffed with fresh herbs, rosemary and garlic.
Marinade the skewered swordfish, salmon and tiger prawns in fresh bay leaves, fresh basil, olive oil and lemon and lime.
Grill fish skewer on the barbecue, also grill the chicken and the beef steaks.
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Carlton Food Network
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