Grill plate
easy
45 mins
45 mins
Ingredients
- 4 thick ribs (approx. 125 g each)
- 3-4 Tbsp Olive oil
- 7-10 Tbsp Salt
- 4 thick turkey escalopes (approx. 200 g each)
- 100 g blue cheese
- 7-10 Tbsp freshly ground pepper
- 3 medium-sized onions
- 1 big red pepper
- 300 g Grilled sausages
- 1 TABLESPOON fresh rosemary needles
- 7-10 Tbsp Lemon wedges and parsley
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the ribs and pat them dry. Sprinkle with 2 tablespoons of oil, season with salt and leave to stand. In the meantime, wash the turkey escalopes, dab dry and cut a pocket into the meat. Fill with cheese. Close the opening with a wooden skewer.
- 2
Season meat from the outside with salt and pepper. For the skewers, peel and quarter the onions. Clean, wash and cut the peppers into pieces. Put prepared vegetables and sausages alternately on skewers. Drizzle with remaining olive oil. Sprinkle with salt and rosemary. Grill ribs on the hot grill, turning occasionally, for about 20 minutes. Grill the stuffed escalopes for about 12 minutes, skewers for about 8 minutes. Then arrange them garnished with lemon wedges and parsley.
- 3
Drizzle with remaining olive oil. Sprinkle with salt and rosemary. Grill ribs on the hot grill, turning occasionally, for about 20 minutes. Grill the stuffed escalopes for about 12 minutes, skewers for about 8 minutes. Then arrange them garnished with lemon wedges and parsley. Serve with mustard, relish, Mexican grill sauce and fresh garlic baguette
- 4
Grill plate: Marchant
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