Wash the lamb salmon, dab dry and cut into even pieces. Peel onions and cut into slices. Clean, wash and cut the peppers into pieces. Put lamb, onions and paprika alternately on 4 skewers
Read out the wild garlic, wash, shake dry and chop roughly. Mash well in a mortar. Add oil and continue to pound until a paste is formed. Season to taste with salt and pepper
Grill the skewers on the preheated grill for 8-10 minutes. In the last minute, brush with the wild garlic paste. Serve with salad and toasted bread