Thread the meat cubes on to the skewers and season with salt and pepper.
Cook over the charcoal barbeque until cooked evenly on all sides.
Serve with finely chopped parsley and onion.
Note: You can marinate the meat with oil, lemon and oregano. When threading the meat cubes on the skewers, you can put cubes of onion, green pepper and tomato between the pieces of meat.
Source: Cyprus Tourism Organisation
In Slovakia, the most popular freshwater fish are carp, trout and pike. The Christmas Eve table could not lack fish, with carp being the most frequently chosen one. On the other hand, Slovak forests provide plenty of different kinds of edible mushrooms and they are usually prepared with meat, scrambled eggs, soups or sauces.
Ajdnek is a sort of cake or pogača. It is considered the best and the richest pastry typical in the Upper Savinjska Valley. Buckwheat flour dough and a filling made of walnuts, honey, vanilla sugar and cinnamon are a delicious match.
Sirovi Štruklj is one of the most characteristic dishes, known all over Slovenia. Štruklji are made from different kinds of dough and can have a wide range of fillings; they can also be baked or cooked, sweet or savory. Until the 1930’s they used to be prepared at holidays and festivities and to celebrate the end of major farm work. The most special kind of štruklji, especially during spring and summer, is prepared with tarragon filling. Other widely known varieties are those with cottage cheese filling, walnut, apple and poppy seed štruklji, along with many others.
The most typical Slovak national food is Bryndzové Halušky with bacon. This is made from potato dough mixed with a special kind of sheep cheese – „bryndza“ that tastes best in the so called cottages of shepherds or mountain chalets. The dish is topped by fried bacon lardons and some of the fat. Bryndzové halušky is best eaten with buttermilk or acidified milk. Slovakia can boast a remarkable world curiosity. Every year, in the mountain village of Turecká at the foot of the Veľká Fatra mountains, lovers of bryndzové halušky meet at the European championship for cooking and consuming of this dish.
Celebrating skill and community spirit.
Campo de Cariñena is one of the most traditional winegrowing zones of our country and currently continues reinventing itself. Its idiosyncrasy endures, the way of interpreting wine culture and tradition change and evolves, and therefore, the way of defining and presenting its wines is different.
Plenty of cooking demonstrations with some of Ireland’s best known chefs.
Discover women’s cultural contributions.
A luscious treasure hunt by the sea.
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