Cooking time: 4 min – Preparation time: 10 min – Serves: 4
Ingredients
400 g beef carpaccio
400 g Comté cheese
5 tbsp soy sauce
2 tbsp cane sugar
2 tbsp rice vinegar
Preparation:
1. In a bowl, mix together the soy sauce, cane sugar, and rice vinegar.
2. Add the beef carpaccio slices and let them marinate in the fridge for 1 hour.
3. Cut the Comté cheese into thick, rectangular slices, about 1 cm thick.
4. Prepare your skewers by wrapping each slice of Comté with a piece of carpaccio. Then simply thread them onto the skewers.
5. Preheat your Kokko to medium heat. Lightly oil the grill plate, then place your skewers on it. Cook for about 4 minutes, turning the skewers regularly. Serve piping hot!
