{"id":1427,"date":"2011-05-05T19:35:24","date_gmt":"2011-05-05T19:35:24","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1427"},"modified":"2011-05-05T19:35:24","modified_gmt":"2011-05-05T19:35:24","slug":"schweinefleisch-maurisch-gewurzt","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/05\/schweinefleisch-maurisch-gewurzt\/","title":{"rendered":"Schweinefleisch maurisch gew\u00fcrzt"},"content":{"rendered":"

Zutaten<\/strong>
\n900Gramm Schweinefilet oder Kotelettst\u00fcck; entbeint
\n1 mittlere Zwiebel; feingew\u00fcrfelt
\n3 Knoblauchzehen; durchgepresst
\n3 EL Petersilie; feingehackt
\n1 EL Paprikapulver; vorzugsweise spanisches
\n1\/2 TL Chiliflocken
\n1\/2 TL Kreuzk\u00fcmmel; gemahlen
\n1\/2 TL Koriander; gemahlen
\n1\/2 TL Oregano; getrocknet
\n1\/4 TL Safranf\u00e4den; zerkr\u00fcmelt
\n4 EL Oliven\u00f6l
\n2 EL Rotweinessig
\n2 EL Sherry dry oder Weisswein
\n1 TL Salz
\n1\/2 TL Schwarzer Pfeffer <\/p>\n

Zubereitung<\/strong>
\nDas Schweinefleisch in 2 cm grosse W\u00fcrfel schneiden. Die restlichen
\nZutaten bis auf die H\u00e4lfte vom \u00d6l in einer grossen Auflaufform mischen. Das Fleisch zuf\u00fcgen und mehrfach in der Marinade wenden. Abdecken und 4-8 Stunden (oder ueber Nacht) im K\u00fchlschrank marinieren.
\nDen Grill auf h\u00f6chster Stufe anheizen. Wenn der Grill bereit ist, die Fleischw\u00fcrfel auf lange Metallspiesse aufspiessen. Den Grillrost einfetten, dann die Spiesse auf den heissen Rost legen. Unter Wenden insgesamt 8-12 Minuten
\ngrillen. Dabei gelegentlich mit dem restlichen \u00d6l bestreichen. Wenn
\ndas Fleisch rundum braun und durchgebraten ist, sofort servieren. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 900Gramm Schweinefilet oder Kotelettst\u00fcck; entbeint 1 mittlere Zwiebel; feingew\u00fcrfelt 3 Knoblauchzehen; durchgepresst 3 EL Petersilie; feingehackt 1 EL Paprikapulver; vorzugsweise spanisches 1\/2 TL Chiliflocken 1\/2 TL Kreuzk\u00fcmmel; gemahlen 1\/2 TL Koriander; gemahlen 1\/2 TL Oregano; getrocknet 1\/4 TL Safranf\u00e4den; zerkr\u00fcmelt 4 EL Oliven\u00f6l 2 EL Rotweinessig 2 EL Sherry dry oder Weisswein 1 TL … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[33,6,47],"tags":[],"class_list":["post-1427","post","type-post","status-publish","format-standard","hentry","category-grill","category-hauptgerichte","category-schwein","item-wrap"],"yoast_head":"\nSchweinefleisch 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