- 3 zucchinis
- ± 750 g rabbit fillets
For the marinade:
- 1 lemon
- 2 garlic cloves
- 4 sprigs fresh sage
- 100 ml olive oil
- 80 ml lemon
- olive oil
- freshly ground pepper
Start with the marinade.
Wash and peel the lemon. Blanch the lemon peel in boiling water for 2 minutes, then rinse immediately in cold water.
Finely chop the lemon peel, garlic and leaves of two sprigs of sage.
Add the olive oil and season to taste with pepper and salt.
Cut the zucchini into slices.
Place the rabbit pieces in one bowl and the slices of zucchini in another.
Distribute the marinade between the bowls and marinate for 2 hours.
Skewer the rabbit meat on the brochette sticks.
If you are using wooden skewers, soak them for an hour in water before use to prevent them from charring or burning.
Grill the rabbit meat for 5 to 6 minutes on each side.
Grill the zucchini slices.