Spicy Grilled Danube Waves

For spicy grilled Danube waves, first lay out the beef steaks on the work surface and brush the top thinly with mustard, sprinkle with coarse pepper and with marjoram. Place the pork cutlets on top, fitting them as snugly as possible.

Beat the meat parcels very thinly with the flat side of the meat mallet and cut lengthwise into strips about 5 cm wide. For the seasoning oil, whisk the sunflower oil with salt and Tabasco well with a fork.

Oil the metal skewers and stick the strips of meat lengthwise on the skewers in a wave-like pattern. Brush with a little seasoning oil and marinate in the refrigerator for about 30 minutes.

For the sauce, mix the sour cream and yogurt until smooth. Mix in the mayonnaise and horseradish, season with salt and pepper. Cover and place in the refrigerator.

Then heat the grill. Get the grill grate hot, lightly oil it. Place meat skewers on grate and grill over medium heat for 12-15 minutes, turning occasionally and brushing with remaining seasoning oil. Divide Donauwellen skewers among plates and place 1 blob of Krensauce next to each.

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