Summary

Ingredients

• 4 pork neck steaks (approx 150g each) and 1 pack grill marinade
• 0.5 ½ bell pepper (s), red
• 3 onion (s)
• 8 tablespoon olive oil
• 1 turkey schnitzel, (approx 80g)
• Salt and pepper, whiter
• 150 g meat
• 4 large potato (s)
• 2 Bratwurst, fine
• 2 slices bacon (breakfast bacon)
• Olives, stuffed with peppers
• 150 g feta cheese
• 0.25 teaspoon ¼ thyme, dried
• Paprika powder, noble sweet
• 1 egg (s)
• 1 clove garlic
• 1 bunch herbs, mixed
• 150 g sour cream or sour cream
• 50 g mayonnaise for salad
• 1 tablespoon salt, coarse
• 1 tablespoon parmesan, grated

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Instructions

1. For the neck steaks, put the grill marinade in a bowl. Turn the meat in it and cover and chill for approx. 30 minutes.
2. For the turkey skewers, cut the peppers into fine cubes. Peel the onions, finely dice 1/2 and sauté the paprika in it and let it cool down.
3. Wash turkey escalope, pat dry and pat a little flat. Knead the seasoning, ground meat and onion-paprika mixture, press on the schnitzel, roll up from the narrow side. Freeze in the freezer for about 45 minutes.
4. Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Wrap the sausages with 1 slice of bacon each.
5. For the cheese parcel, cut 1 onion into rings. Halve the olives, place the feta on aluminum foil, sprinkle with onions, olives and thyme. Drizzle with 1 tablespoon of olive oil and season with paprika. Close the aluminum foil tightly.
6. For the herb dip, boil the egg hard for about 10 minutes, rinse in cold water, allow to cool. Peel the garlic, press through a press. Finely chop the herbs. Peel the egg and dice it finely. Mix the sour cream and egg. Season to taste with salt and pepper.
7. Drain, rinse and cut the potatoes in half. Brush the cut surfaces with approx. 2 tablespoons of olive oil. Cut turkey roll into slices, stick on 4 skewers. Dab off the steaks, grill the cheese packets on the hot grill for about 15 minutes, the skewers for 12-15 minutes and the sausages for 8-10 minutes.
8. Roast the potatoes on the cut surface until golden brown, sprinkle with coarse salt or Parmesan and grill briefly on the other side.