Brochette El Grecco Greekstyle kebabs Recipe
Recipe Ingredients for Brochette El Grecco Greekstyle kebabs
| Amount | Ingredient |
|---|---|
| 4 pcs | Snail sausage (uncooked sausage rolled to the snail) |
| 2 pcs | Pork Roulade (from the upper shell steak, sliced very thin) |
| 4 pcs | Skewers a 30 cm length |
| 1 pc | Spanish onion |
| 1 / 2 St | green pepper |
| 1 / 2 St | red bell pepper |
| 2 tbsp | Butter |
| 3 tbsp | Olive oil |
| some | Salt |
| some | Pepper, white, broken |
| some | Peppers, sweet |
| some | Pepper, rose sharply |
| 200 grams | Tomato paste |
| 200 grams | Gravy, boiled or even from the glass |
Brochette El Grecco Greekstyle kebabs Recipe Directions
The worm sausage roll and cut into approximately 8 pieces. The ends of the pieces together and put a little squeeze.
Peel the onion, halve and slice.
Clean and slice the peppers into strips of about 4 by 2 inches in length.
Halve the rolls lengthwise and season the meat on both sides generously with the paprika, salt and pepper.
Now assemble the skewers. To only one piece of sausage, then onions, then bell pepper and then the tip of the long side of shavings to line up the gauntlet.
Then again, sausage, onion, peppers, and then attach the chips again. Thus, the pulp goes through waves around the sausages.
Proceed so on until all ingredients are used up.
The grease pan and fry the kebabs in it from both sides briefly. Then place it on a plate in the oven at 75 ° C for 20 minutes can follow suit.
In the meantime, the rest of the ingredients of a sauce, stir vigorously with salt, pepper and paprika to taste and rich to the skewers.
