Shashlik with roast potatoes

Name: Shashlik with roast potatoes
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 160 g small peeled potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g cleaned peppers (e.g. green, yellow and red); 1 peeled onion; 125 g Pork escalope; 1 tsp (5 g) Oil; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Tomato ketchup "light"; 2 wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

160 g small peeled potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g cleaned peppers (e.g. green, yellow and red)
1 peeled onion
125 g Pork escalope
1 tsp (5 g) Oil
7-10 Tbsp Sweet peppers
2 TABLESPOONS Tomato ketchup "light"
2 wooden skewers

Directions

1
Wash the potatoes and cook in salted water for 15-20 minutes. Wash the peppers and cut them into large pieces. Dice 2-3 pieces finely. Cut onion into quarters. Chop 1 quarter finely, divide the rest into the individual layers
2
Wash meat if necessary, dab dry and cut into cubes. Place on skewers alternately with paprika and onion
3
Heat the oil in a coated pan. Fry the skewers in it at medium heat for about 10 minutes. Season with salt, pepper and sweet paprika
4
Drain the potatoes and cut into slices. Push the skewers aside. Add the potatoes and fry for about 5 minutes while turning them until golden brown. Season with salt and pepper. Mix ketchup with diced peppers and onions. Arrange everything