Skewer Platter with Foil Country Potatoes, Sour Cream and Paprika Vegetables

Sour cream dressing

1. Put the sour cream and the cooking oil in a mixing bowl and stir well. Quarter the pepper, remove the seeds. Then wash well and cut into fine cubes. Also clean the chives and parsley under running water and chop finely. Then mix the herbs and vegetables with the basic dressing and season with salt, pepper and a pinch of sugar.

potatoes and meat

1. Cut the meat into approx. 3 cm cubes and stick on (beech) wooden skewers. The meat was marinated with ready-made grill marinades. (1.) spicy pepper + coffee; () curry + blossom honey; (3.) herb butter + garden herbs). Wash and brush the potatoes thoroughly. Then brush the sheets of aluminum foil in the middle with oil and wrap the unpeeled potatoes in the aluminum foil so that the foil can be easily opened again after baking. Then place the wrapped potatoes directly on the embers of the grill for 40 – 60 minutes or bake in the oven at 200 degrees for approx. 40 – 60 minutes. While the potatoes are still cooking, grill the steak skewers for about 5-7 minutes on both sides over high heat. Grill the turkey skewers for only 5 minutes on each side. After the grill or baking time, unfold the baked potatoes and cut the potatoes lengthways in the middle. Then open it up and fill it with the sour cream dressing. The potatoes are served in the opened aluminum foil.