Coloured grill plate

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 6 thin turkey escalopes (approx. 175 g each)
  • 750 g spare ribs (spare ribs)
  • 6 Chicken wings (à approx. 60 g)
  • 3 TABLESPOONS medium hot mustard
  • 7-10 Tbsp pepper, salt, 2-3 stems of parsley
  • 6 discs Breakfast bacon (Bacon)
  • 4 TABLESPOONS Tomato Ketchup
  • 4 TABLESPOONS honey, 4 tablespoons oil, 1 teaspoon chili powder
  • 2 medium sized vegetable onions
  • 2 medium beef tomatoes
  • 75 g grated Gouda cheese
  • 7-10 Tbsp dried rosemary

Directions

  1. 1

    Wash the meat, spare ribs and wings and pat dry. Cut escalopes in half lengthwise, spread with mustard. Season with pepper and a little salt. Wash and chop the parsley and sprinkle over it. Halve bacon crosswise. Roll up cutlets to rolls and wrap each with bacon slices. Grill on the preheated electric grill for 10-12 minutes, turning from time to time

  2. 2

    Cut the spareribs into pieces. Mix ketchup and honey. Season with salt and pepper. Season oil with chilli powder, salt and pepper. Spread the ketchup marinade on the chicken, spread the chilli oil on the spare ribs. Grill both on the preheated electric grill for 8-10 minutes, turning more often

  3. 3

    Peel onions and cut into thick slices. Wash and dry the tomatoes. Also cut into slices. Place one slice of tomato on each onion and sprinkle with cheese and rosemary. Grill on the preheated electric grill for 5-6 minutes. Served with: red bean salad, cheese dip and tomato and chilli sauce

Nutrition Facts

KCAL
820 kcal
CARBS
13 g
FATS
43 g
PROTEINS
89 g