Barbecue at the lake

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
3 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 6
  • 2 Chicken fillets (approx. 250 g each)
  • 4 TABLESPOONS Oil
  • 1-2 TABLESPOONS Lemon juice
  • 1 package (25 g) frozen onion with garlic
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp Lemon Pepper
  • 1 (approx. 250 g) Courgette
  • 175 g Onion sausage
  • 1 collar fresh thyme or 1 tablespoon dried thyme
  • 6 Pork chops (about 180 g each)
  • 7-10 Tbsp white pepper
  • 6 (approx. 250 g) ready-to-cook sardines
  • 6 cherry tomatoes
  • 6 paprika-filled olives
  • 7-10 Tbsp dried marjoram
  • 7-10 Tbsp Grill skewers

Directions

  1. 1

    Wash the chicken meat, dab dry and cut into thin slices. Mix oil, lemon juice, onion-garlic mixture, salt, paprika and lemon pepper. Marinate the chicken meat for about 1 hour.

  2. 2

    Clean, wash and slice the zucchini. Remove the chicken meat from the marinade and drain. Place the zucchini slices in 6 small tartlet cups (12 cm Ø) in a fan shape and cook for approx. 10 minutes on the hot grill.

  3. 3

    Press the onion sausage out of the skin. Wash thyme, dab dry and remove the leaves from the stalks. Knead thyme and sausage meat. Rinse chops in cold water and dab dry. Cut a pocket into the chops.

  4. 4

    Fill with the sausage meat, season with salt and pepper and grill for about 8 minutes on each side. Wash the fish, dab dry and put them lengthwise on skewers. Each skewer one sherry tomato and one olive.

  5. 5

    Season with salt, pepper and marjoram and grill for 3-5 minutes on each side. Place tomatoes on the grill as desired.

Nutrition Facts

KCAL
620 kcal
CARBS
2 g
FATS
38 g
PROTEINS
67 g