Potato skewers for the grill

Ingredients for 4 servings:

• 4 medium-sized potatoes, waxy
• 150 g smoked bacon, streaky
• 2 m.-tall tomato(s), panicle or bush
• 2 m.-sized onion(s)
• 1 red bell pepper(s)
• n. B. Pepper, colored, from the mill
• n. B. Salt
• e.g. curry powder
• n.e. Paprika powder, rose hot
• n. B. Chili powder, dried, ground
• e.g. oregano, shredded
• n. B. extra virgin olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

à la garten-gerd

Peel the potatoes and slice them according to size to make 24 slices in total. Peel, quarter, and deseed the tomatoes. Cut the bell peppers into eighths, deseed, and peel them as well. Peel the onions and cut each into 4 slices. Cut the bacon into 16 slices. Divide the ingredients so that each skewer has 6 potatoes, 4 bacon, 2 tomatoes, 2 bell peppers, and 2 onions. Start with the potatoes when skewering; then alternate adding bacon, tomato, potato, bell pepper, onion, potato, bacon, etc., ending with the potatoes again. Brush a piece of aluminum foil with olive oil for each skewer. Place the skewers on top, season with any spices you like, and wrap tightly in the aluminum foil. Make sure the ends are as airtight as possible. Place the skewers on a charcoal, electric, or gas grill at medium heat for about 50-60 minutes, turning occasionally. If you keep the temperature constant during the grilling time, the skewers will usually be cooked within the specified time. Otherwise, it’s better to extend the grilling time a bit.