Strawberry Fillet with Zucchini and Pumpkin Vegetables

Ingredients

• 500 g strawberry fillet
• 2 Garlic cloves
• 2 tsp finely chopped thyme leaves
• 3 tbsp olive oil
• 500 g small potatoes
• 2 zucchinis
• 500 g pumpkin
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 tbsp small black olives
• oil for frying
• wooden skewers

Instructions

1. 1.

   Cut the meat into bite‑size cubes.

2. 2.

   Peel one garlic clove and press it into a bowl. Add 1 tsp thyme leaves, stir in olive oil, and let the meat marinate for 2 hours.

3. 3.

   Wash the potatoes thoroughly and boil them in salted water for about 20 minutes. Drain and cool.

4. 4.

   Halve the zucchinis; slice one half into ~1 cm thick rounds, dice the other half into bite‑size cubes. Peel the pumpkin and cut its flesh into ~2 cm cubes. Peel the remaining garlic clove and finely dice it.

5. 5.

   Sauté the zucchini and pumpkin cubes in oil, season with salt, pepper, nutmeg, garlic, and the remaining thyme, then simmer for 15–20 minutes. Stir in the olives.

6. 6.

   Meanwhile, thread the potatoes, zucchini rounds, and meat alternately onto skewers. Fry the skewers in oil over medium heat for about 6–8 minutes on all sides, seasoning with salt and pepper. Serve the skewers atop the zucchini‑pumpkin vegetable mixture.