Steak-Gewürzsalz-Spieße mit Spargel und Ajvar

Grilled Short Loin Skewers with Ajvar

5060 Min

Still looking for a tasty recipe for your next cookout? These simple skewers with asparagus are unbelievably juicy and marinated with the best Steak seasoning salt. Serve them with homemade ajvar — it does take a little more time to prepare, but it's definitely worth every second!

Ingredients 4 Portions


  1. 1

    Place the wooden skewers in water for around 30 minutes. Dice the short loin. Wash the asparagus and cut into 3-cm pieces.

  2. 2

    To make the ajvar: Brush the pointed pepper with some oil. Peel the onion and cut into wedges. Peel the garlic and cut into pieces. Halve the eggplant, use a sharp knife to make small incisions in the cut side and sprinkle on some salt. Allow the eggplant to infuse for 15 minutes.

  3. 3

    Grill the pointed pepper on both sides on a high heat until the skin blisters and/or blackens slightly. Remove from the grill, add to a bowl, cover with plastic wrap and leave to cool for around 20 minutes. Then remove the skin, stalk and core and cut into pieces.

  4. 4

    Place the eggplant cut side down on the grill (turning once during the cooking time) and grill under a low heat (on the edge of the grill if required) for around 5–10 minutes until the flesh of the eggplant has softened.

  5. 5

    Use a spoon to scrape out the flesh of the eggplant. Heat 1 tbsp. of olive oil in a small pan, fry the onion and garlic and add the flesh of the eggplant and the bell pepper. Add the smoked paprika, Hot Chili with Sea Salt and vinegar.

  6. 6

    Quickly bring the ajvar to the boil and season to taste with sea salt. Then pour into rinsed clean jars and tightly seal. Keep in the fridge for 2 to 4 weeks.

  7. 7

    Place the sirloin and asparagus pieces on the skewers in an alternating pattern. Rub the skewers thoroughly with the steak seasoning salt and a pinch of ground pepper. Grill the skewers until the meat is cooked.

Melanie Limbeck

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