Pincho Entrecote 200 g. with roasted vegetables

Soak the wooden skewers in water for about 30 minutes to prevent burning during cooking.

Prepare the skewers

Chop the bell peppers, zucchini, and red onion into bite-sized pieces. In a bowl, combine the vegetables with olive oil, garlic, salt, black pepper, and paprika. Toss well to coat.

Prepare the vegetables

Cut the entrecote into 1-inch cubes. Season with salt, black pepper, and paprika.

Prepare the entrecote

Thread the seasoned beef cubes and marinated vegetables onto the soaked skewers, alternating between beef and vegetables.

Assemble the skewers

Preheat the grill or grill pan over medium-high heat. Cook the skewers for about 10-15 minutes, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are tender and slightly charred.

Cook the skewers

Remove the skewers from the grill and let them rest for a few minutes before serving. Enjoy your pincho skewers hot!

Serve

Entrecote (beef steak)

Bell peppers (mixed colors)

Zucchini

Red onion

Olive oil

Garlic (minced)

Salt

Black pepper

Paprika

Wooden skewers

Pincho Skewers

Make Pincho Skewers Recipe in just 45m. Pincho Entrecote 200 g. with roasted vegetables

Pincho Skewers Recipe

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