grilling

This is not the small street-market skewer. Schaschlik-Rolle is the large-format version: thin pork slices wrapped around streaky bacon and finely shredded cabbage, rolled into a generous log, skewered, and cooked slowly over charcoal embers for a full hour, turning frequently until the outside is deeply caramelised and the inside is tender all the way through. Each roll is a meal in itself, a serious piece of meat for a serious outdoor occasion, best eaten with bread, cold potato salad, and a good German beer.

Skewers of sweet, succulent sea scallops and plump, juicy shrimp are grilled to perfection, then crowned with a vibrant tropical salsa that bursts with the flavors of mango, pineapple, and a hint of zesty lime. The combination of caramelized seafood and bright, fruity salsa creates a beautiful harmony of tastes and textures that is both refreshing and satisfying. 

This dish is the essence of summer dining; light, fresh, and incredibly flavorful. It’s perfect for a sophisticated appetizer, or a light main course that feels like a mini-vacation. 

Juicy sirloin soaked in a savory tomato–soy–olive oil marinade with sweet onions and green pepper, then grilled hot for a caramelized crust and tender slices.