INGREDIENTS | SERVES 4/8

4/8 meat kebabs (It is best to avoid adding sausages since they have different cooking times to other types of meat)
Garlic
Sage
Some rosemary
Olive oil
Salt, pepper

PREPARATION
Roughly chop the garlic, rosemary and sage and place them in a bowl with oil and salt.

Leave the kebabs in this marinade for at least 30 minutes.

Place the kebabs on the grill on the fifth shelf of the oven.
Pour approx. 1l of water into the drip tray and place it on the second shelf.

> The oven will signal when to turn the meat. <

Select “MEAT” from the “RECIPES” menu then the “KEBABS” recipe and confirm.

The end of cooking time/start delay cannot be set for this recipe.

TIPS AND VARIATIONS
• In alternative to the meat, you can use fish, cut into cubes of the same size: prawns, cuttlefish, salmon, angler fish.