Fire food

// presented by Sabine Hueck, Atelier Culinário


Fire Food

What is meant by this?


Barbecue- just more refined

A decent fire, good meat and the aromas of a fine roast - you don’t need much to dine quickly and refined. If you are looking for some exciting ingredients and can master one or two tricks of grilling, you can experience a true flavour explosion!

"Food unites people on a perfect cooking evening."


Sabine Hueck

Sabine Hueck’s culinary world tour started as the child of German emigrants in her grandmother‘s Brazilian patisserie. It was from her that she learned to adapt recipes from home to the regional factors of new countries, consequently representing authentic and, most importantly, honest fusion cuisine. Nowadays, she is not only known as a colourful ambassador of Berlin’s cooking scene, but she is also in demand when it comes to writing, designing and interior design. This fun-loving hostess spoils her guests with multi-cultural dishes in her studio “Atelier Culinário” in Berlin’s Schöneberg district.

Information and enquiries at: /
Atelier Culinário, Kyffhäuserstraße 21, 10781 Berlin

Read more about Sabine Hueck

Peruvian-style marinated chicken skewers

Plate 16 cm Junto Pearl Grey
€ 13.00*
Creamer Junto Pearl Grey
€ 31.00*
Plate deep 22 cm Junto Slate Grey
€ 21.00*
Plate deep 17 cm Junto Slate Grey
€ 15.00*

(Anticuchos are Afro-Peruvian in origin and were traditionally made from beef heart and lama meat. Streetfood sellers in Peru still make them this way.)

Ingredients for 8 skewers:

(substitute ½ teaspoon hot paprika if necessary) – 1 teaspoon cumin seeds, freshly crushed with pestle and mortar – 1 teaspoon fine sea salt – freshlyground pepper – 1 pinch sugar – 4 tablespoons white wine vinegar – 5 tablespoons olive oil – 600 g cornfed or organic chicken breast fillets (for vegetarians, replace with 800 g aubergine)

For the sauce: 100 g cashews – 150 ml water – 60 g green herbs of your choice (e.g., dill, coriander...) – 50 ml fresh lemon juice – 1 small garlic clove – 1 teaspoon salt

Also: 8 wooden skewers



First make the marinade for the meat. Peel the garlic and chop very finely. Mix the garlic with the chilli paste, cumin seeds, salt, pepper, white wine vinegar and olive oil. Then wash the chicken, pat it dry and cut into dice of approx. 2 cm. In a bowl, stir the meat into the marinade and cover. Leave in the fridge for at least 2 hours, ideally overnight, so the flavours can steep. Stir every now and then so that the marinade is evenly distributed around the meat cubes.

After marinating, take the meat pieces out of the bowl and leave to drain a little. Meanwhile, soak the wooden skewers in water for approx. 15 minutes. This way they will not burn so quickly and it will be easier to take the meat off them.

Then thread the meat onto the skewers and sear on all sides under a hot grill, in the oven or on a grill pan until the desired result is achieved.

For the sauce, soak the cashews in water for at least 4 hours and ideally overnight. Drain off the water and purée the nuts with 150 ml water, the herbs, the garlic clove, the lemon juice and the salt in a blender, until all the ingredients are smooth, creating a homogeneous sauce. The skewers go extremely well with jacket potatoes. Arrange them both attractively on a plate and enjoy.


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