Pork tenderloin shaslicks with paprika crème fraîche

Peel and finely chop the garlic and mix this together with the crème fraîche, smoked paprika powder, sea salt and black pepper in a bowl.

Cut the pork tenderloin into 2 cm cubes, mix with the Marinade Mix, and marinate for at least 10 minutes. Meanwhile, cut the zucchini and red onion into 2 cm cubes.

Thread the pork tenderloin, zucchini, red onion, and bell pepper onto skewers to create a shashlik. Place these on the barbecue and grill for 4 minutes, turning occasionally, until cooked through.

Halve the little gem lettuce and trim a small piece from the bottom, making sure all the leaves remain attached. Brush the halved little gem lettuce with oil and grill on the barbecue while the shashlik is still 2 minutes away. Place the wraps on the barbecue for 2 minutes at the same time.

Divide the smoked paprika crème fraîche and grilled little gem over the wraps and serve with the shashlik.

Tip:

- The wraps can also be baked in a preheated oven at 200 ºC for 4 minutes.

- Soak wooden satay sticks in lukewarm water for 10 minutes before using them, before threading the chicken onto them. This will prevent them from burning on the BBQ.