Master chef
Utensils
Bowl
Brush
Garlic press
Gratin dish
Knife
Plate
Tablespoon
Teaspoon
small bowl
Cutting board
Kitchen scales
Barbecue
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Skewers
Soak the skewers in water for approx. 30 mins. Cut the cervelat sausages into pieces approx. 2 cm thick, and the peppers into approx. 2 cm pieces. Thread everything, including the tomatoes, onto the skewers, in alternating order.
Marinade
Finely chop the rosemary, place in a small bowl. Add the oil, lemon juice, paprika, salt, and pepper, mix. Brush the skewers all over with the marinade, cover and marinate in the fridge for at least 30 mins.
Garlic bread
Press the garlic, finely chop the parsley, mix well with the butter, season. Halve the baguette, spread the garlic butter on the cut sides of the baguette, place the two halves back together and wrap in foil.
Charcoal/gas/electric grill
Grill the skewers over/on a medium heat (approx. 200 °C for approx. 12 mins. all over.
Grill the garlic bread for approx. 5 mins. on each side.
| Serve with: | Mixed leaf salad. |
|---|
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