Shashlik skewers with potato wedges

Name: Shashlik skewers with potato wedges
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 750 g seasoned frozen potato wedges with peel, e.g. from McCain; 1 glass (212 ml) Corn Veal; 2 Onions (e.g. red); 2 Peppers; 50 g streaky smoked bacon; 500 g Pork escalope; 2 TABLESPOONS oil, salt, pepper; 250 ml Barbecue sauce; 7-10 Tbsp Curry; 7-10 Tbsp Parsley; 8 wooden skewers, baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

750 g seasoned frozen potato wedges with peel, e.g. from McCain
1 glass (212 ml) Corn Veal
2 Onions (e.g. red)
2 Peppers
50 g streaky smoked bacon
500 g Pork escalope
2 TABLESPOONS oil, salt, pepper
250 ml Barbecue sauce
7-10 Tbsp Curry
7-10 Tbsp Parsley
8 wooden skewers, baking paper

Directions

1
Spread the potato wedges on a baking tray lined with baking paper. Bake in a hot oven (electric cooker: 225°C/ convection oven: 200°C/gas: level 4) for approx. 20 minutes until golden brown. Turn once if necessary
2
Drain the corn. Peel and quarter onions. Clean and wash the peppers. Cut paprika and bacon into large pieces. Wash the meat, dab dry and cut into large cubes. Put everything alternately on wooden skewers
3
Heat the oil in a large frying pan. Fry the skewers in it all around for about 12 minutes. Season with salt and pepper. Serve with barbecue sauce and curry and garnish with parsley. Add potatoes
4
Drink: mineral water or cold beer