Balkan Skewer with Rice Salad

For the marinade, squeeze the garlic cloves smooth and form in a bowl with diced thyme, shallot, rosemary and oil.

Remove the skin and sinews from the saddle of lamb and cut into large pieces (3 pieces per skewer). Place meat in the garlic oil, cover and marinate in the refrigerator for six to eight hours.

Saute shallots and garlic cubes in one-third of the olive oil until translucent. Add long-grain rice and paprika powder and sauté briefly, stirring. Pour in wine and clear soup, season with salt and pepper and cook open over medium heat for ten minutes until the liquid is almost completely absorbed by the long-grain rice.

Then, with the lid closed, cook leisurely on the turned off stove top. Loosen the long grain rice with a fork.

Quarter the peppers, remove the seeds, peel and cut diagonally into strips three to four mm wide. Place hominy in a colander, rinse with cold water, drain.

Halve red onions and cut lengthwise into narrow strips. Sauté briefly in half of the remaining olive oil, add peppers and hominy and extinguish with white balsamic vinegar. Mix with remaining olive oil and parsley into the cooled long grain rice. Season strongly with salt and freshly ground pepper.

For the kebabs, cut the zucchini lengthwise into 1-2mm narrow slices (best done with a peeler). Take the meat out of the marinade, well

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