Great recipe for delicious and tender meat. You can add a fourth type of meat if you like, e.g. beef or chicken, proportionally reducing the quantities of other meats. Do not exclude the lamb though, as this is what adds the most flavor.
Preparation: 20 minutes
Cooking : 1 – 1.5 hours
Standby time: 1 hour marinating
Ingredients for 6 people
600 gr. veal shoulder (lean)
600 gr. pork (lean)
600 gr. lamb loin (lean)
1 ½ pound small potatoes in the oven (preferably organic), peeled and whole (if you do not find small, you can get bigger and slice them into medium-sized pieces)
1/2 liter of dry white wine
1 cube of beef broth
100 ml olive oil
3-4 sprigs of fresh thyme (or 2 full tbsp. of dried thyme )
6 cloves of peeled and whole garlic
1 tablespoon of fresh black pepper
3-4 tablespoons of mustard with oregano & thyme Kalamata Papadimitriou
a pinch of dried oregano
In a pot heat up 1 ½ cup water, dissolve into it the broth, stir well and let the mixture cool thoroughly.
Wash and wipe well the meats, cut them into large cubes of 3 cm each and place them in a large bowl or a deep pan. Add the dissolved broth, the wine, the olive oil, the thyme (fresh or dried), the garlic cloves, the pepper, the mustard, the salt and the oregano. Stir well, cover the bowl with a cling film and put it for at least 1 hour in the refrigerator to marinate.
Preheat oven to 180 ° C. Put the marinated meat cubes in 12 large straws of skewer , making sure that all 3 kinds of meat are included on each skewer. Cut 6 large pieces of baking paper and place two skewers on each paper. Add the garlic cloves from the marinade, the thyme and a few potatoes. Drizzle with 1-2 tablespoons of the marinade and carefully wrap the baking papers in little packets. Put them in a large baking pan and bake for 1 – 1 ½ hour in the middle rack of the oven until the meats and the potatoes are tender enough. Open each packet to plate and empty their content along with their delicious juice.