Clemente Jacques

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Clemente Jacques

Sea and Land brochettes

Name: Sea and Land brochettes
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: tamarind dressing, Clemente Jacques ®; 12 big shrimp; 1/2 kilos flank steak; 1 green bell pepper; 1 yellow bell pepper; 1 red pepper; red onions; coarse salt; ground peppers; Seasoning juice; English sauces; 1 clove garlic, ground; 1/2 cans dark beer; 1 lemon; wooden sticks, for skewers

30 mins

Low

4.666667

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Clemente Jacques

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If you have a meeting and do not want to serve something complicated or dirty so much I recommend these golden skewers. You can make them in charcoal or in a pan.

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Ingredients

4 portions

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Preparation

Cut the flank steak into medium cubes. Marínala in a large bowl bathing in ½ can of dark beer, the juice of 1 lemon, seasoning juice, English sauce and garlic. Refrigerate for 1 hr.

Open the butterfly shrimp underneath and above to remove the black part. Rinse them perfectly under the stream of water.

Once you wash the peppers cut into large squares, they should be thick so that they can be inserted well on the skewer. Do the same with the purple onion.

Insert a box of meat, purple onion, green pepper, a shrimp, and yellow pepper, meat, and red pepper. And so on, the amount will depend on how big you want your skewers.

Place them on the grill with a little oil, this should be very hot. Season with sea salt and freshly ground pepper.

Turn both sides and remove from the fire when the term of the meat is as you like.

Once ready it is served with Tamarindo Clemente Jacques ® Dressing so that people can immerse them.