Summary

Ingredients

• 400 g meat, pork ham
• 200 g bacon, smoked, streaky pork belly (without rind)
• 2 medium onion (s)
• 1 large red pepper (s)

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Instructions

1. Put 4 wooden skewers in water, if you take metal skewers you should rub them with a little oil or lard.
2. Cut the ham into 12 even pieces (alternatively, of course, fillet is also possible, it`s just a question of cost). Cut the pork belly into 12 pieces of the same size as possible. Wash and clean the peppers and cut into 16 even pieces, peel and halve the onion, divide again lengthways and crossways, remove the innermost part.
3. First put a piece of paprika on the skewers (skin side out), then a piece of meat, a piece of onion and a piece of bacon. Skewer alternately, then paprika again (skin side outwards again). Cover and leave the skewers to stand in the refrigerator for a few hours.
4. Take out of the fridge 1 hour before grilling. Grill the skewers over direct heat for about 5 minutes, turning several times, and leave to simmer on indirect heat for another 6-8 minutes.
5. We don`t season the skewers. The onion, bacon and peppers give off aroma to the meat. The roasted and smoke aromas do the rest. A BBQ sauce, curry sauce or a little tzatziki with it doesn`t do any harm.
6. We like to grill these skewers, but rarely on our own. Spanish potato skewers, corn on the cob, marinated chicken drumsticks, fresh bread and seasoned butter, homemade sauces and a salad round off the whole thing. Everything is perfectly suitable for barbecue beginners. For dessert, a slice of grilled pineapple or a piece of grilled melon and the guests no longer believe in a grill novice.