Our four-part barbecue special is entering the next round! Today with spicy zucchini feta skewers. It doesn't always have to be the classic bratwurst or steak. With our skewers we show you how delicious vegetarian grilling can be. With this summery, light dish, even the last meat fans can be won over. Here you can find out how you can easily imitate the skewers.

Zucchini feta skewers on a blue plate

This is required:
* 350 g sheep cheese
* 125 ml olive oil
* 1 TL Lemon Juice
* 2 TL Oregano
* 2 zucchini
* 8 cocktail tomatoes
* salt and pepper to taste
* Wooden skewers
Here's how:

Step 1: Cut the feta into 1.5 cm cubes.

Step 2: Put the oil in a bowl with all the spices and the lemon juice mix and marinate the cheese in it for at least an hour in the fridge.

Step 3: Wash and trim the zucchini and cut lengthwise into strips with the vegetable peeler.

Step 4: Wrap the zucchini strips around the feta cheese cubes and put them on the wooden skewer. Finally, put a cherry tomato on the skewer.

Step 5: Fry the skewers on the grill for 3-4 minutes per side and brush with the leftover marinade.

Zucchini feta skewers on a blue plate

Did you know?

The popular summer vegetable is a real all-rounder and is full of minerals and vitamins: calcium for the bones, the trace element iron for blood formation and beta-carotene, a precursor of vitamin A, which is important for vision. In addition, zucchini is very low in calories with only 17 calories per 100g. Thanks to the saved calories, you can eat even more bread! How about our crispy grilled bread?

A feast for the eyes – muslin table linen

Good food alone is only half the battle. For an impressive barbecue, the look and the atmosphere also count! Our tablecloths and serviettes made of the finest muslin ensure a beautifully set barbecue table. Muslin is particularly easy to care for and can therefore be used on even the most humid barbecue evening.

If you want to copy the recipe, please tag @hutchandputch.living on social media in your stories and posts. We are looking forward to seeing how you implement the recipe and are looking forward to your feedback on whether you liked it!

Author: Eliane Wikert