Beef Skewers with Green Asparagus

Ingredients

• 300 g beef fillet
• 0.5 tsp sumac
• 1 pinch Pul Biber
• 3 tbsp olive oil
• 0.5 pomegranate
• Salt
• Pepper
• 1 tbsp pine nuts
• 250 g Zucchini (1 Zucchini)
• 300 g green asparagus
• 4 Spring Onions

Instructions

1. 1.

   Cut the meat into 2 cm cubes and skewer onto four wooden skewers. Place the skewers in a shallow dish or baking pan.

2. 2.

   Mix sumac and Pul Biber with 2 tsp oil. Brush the skewers with this mixture and let marinate in the refrigerator for at least 2 hours.

3. 3.

   Separate some seeds from the pomegranate for garnish, then squeeze the half like an orange to extract juice.

4. 4.

   Reduce the pomegranate juice in a small pot over medium heat until syrupy.

5. 5.

   Stir the juice with salt and pepper, whisking in the remaining olive oil.

6. 6.

   Toast the pine nuts in a dry pan without fat.

7. 7.

   Wash, dry, peel, and slice the zucchini into long strips. Trim the green asparagus, peel the lower third of the stems, cut off the ends, and halve the stalks lengthwise. Clean the spring onions, wash them, and cut into 5 cm pieces.

8. 8.

   Heat a grill pan. Grill the zucchini, asparagus, and spring onions all over without fat until golden brown, transfer to a bowl, and mix with three‑quarters of the pomegranate sauce.

9. 9.

   Remove the skewers from the sauce, let drain, then sear in the hot grill pan for about 4 minutes on each side, seasoning with salt and pepper. Arrange the vegetables on two plates, place the skewers on top, drizzle with the remaining sauce, and sprinkle with pomegranate seeds and pine nuts.