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Brochette El Grecco Greekstyle kebabs Recipe

Brochette El Grecco Greekstyle kebabs

Recipe Ingredients for Brochette El Grecco Greekstyle kebabs

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.


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