Grill swords Puszta skewers

August 17, 2021 Gastautoren Evi & Frank
Rezepte | Produkte

When we saw the barbecue swords in the online shop at Grillrost.com, we knew immediately that we had to have these beautifully crafted skewers. We have recently turned into real skewer barbecuers because it's just so much fun and offers so many possibilities. The great thing about barbecuing with skewers is that they don't turn automatically and the man and woman at the barbecue can really get to grill the food.

Now to the recipe for the savoury puszta skewers for the barbecue swords

The soaking time is approx. 12-24 hours. The preparation time is approx. 90 minutes.

The ingredients to make three grill swords

1kg turkey breast
1-2 onions
5 pointed peppers
Spice mix for the puszta skewers
2 tablespoons rapeseed oil

The ingredients for the savoury puszta spice mix

1 tablespoon of sweet paprika powder
a teaspoon of smoked paprika
1 teaspoon curry powder
1 teaspoon pepper, freshly ground
0.5 teaspoon salt
1 teaspoon celery seed
1-2 teaspoons chilli sauce (to taste)

Preparing the meat for the grill swords

Mix the ingredients for the puszta spice mix together. Cut the turkey meat into cubes. Then add two tablespoons of rapeseed oil and the spice mix and mix everything together. The spice mixture should be lightly massaged into the meat.

The seasoned meat should then be covered in the fridge for 12-24 hours and mixed 1-2 times during this time.

Preparing the puszta kebabs

Peel the onion and cut into quarters. The pointed parika is halved, cleaned and then cut into pieces slightly larger than the pieces of meat.

Then place all the ingredients (the onion quarters are fanned out for this) one after the other tightly onto the grill swords. This works very well as the grill swords have a bevelled tip.

The puszta skewers are now coated with oil again.

The grill

The skewers can be prepared either on a gas grill, charcoal grill or electric grill. You need a direct and an indirect grilling zone for this.

Direct and indirect grilling are essential if you want to grill more than just steaks and sausages. Firstly, we will briefly explain the two grilling methods and then explain how you can create direct and indirect grilling zones with the various grills.

Direct and indirect grilling:

Direct grilling:

Direct grilling is grilling directly over a heat source. We have made today's recipe for the puszta skewers on a ceramic grill. This is fuelled by charcoal and direct grilling in this case means that your food is placed directly over the embers of the coals. This heat is called radiant heat. The heat is sent directly towards the food by the heat source. A good example of direct grilling is searing a tasty beef steak. The roasted flavours develop quickly and can be easily recognised by the dark colour of the meat.

Indirect grilling:

Indirect grilling is grilling near a heat source, but not directly over it. In the case of our puszta skewers on the ceramic grill, for example, the skewers on the grid are on the right-hand side and the coals in the charcoal basket have been moved to the left-hand side. This means that the heat no longer acts directly on the skewers (or the food itself) from below, but indirectly. The heat does this by warming the air and this warm/hot air then acts on the food and cooks it more slowly and gently than direct radiant heat. The indirect form of heat is called convection heat.

The combination of direct and indirect grilling:

You can combine both methods wonderfully. This works very well with a tasty beef steak, for example. If you prepare the steak on a gas barbecue, for example, you can grill it using the indirect grilling method and at a low temperature (you should not go above 130 degrees. The more time you have, the lower you can set the temperature. This will ensure that the steak is cooked even more gently) slowly until just before your desired core temperature (ideally 2-3 degrees below the core temperature you are aiming for). It is best to always use a core temperature probe for steaks, as only this method is accurate and guarantees you a great result when grilling.

For indirect cooking, simply place the steak in a place where no burner of the barbecue is switched on and preferably as far away from switched-on burners as possible.

Then heat the grill up really high (it should be more than 250 degrees, 300 would be really good) and then place the steak very briefly on both sides directly over a burner.

Enough explanation, now comes the practice for the puszta skewers:

First place the puszta skewers over the direct zone and grill them until they have the desired roasting marks on both sides. Then place them over the indirect zone and leave them at 180 degrees for approx. 25 minutes until the meat is cooked through.

Finely chopped onion rings, ajvar, yoghurt and fresh flatbread are excellent accompaniments. Enjoy your meal!