Summary

Ingredients

• 4 medium potato (s), waxy
• 150 g bacon, smoked, mixed
• 2 m. Tomato (s), panicle or shrub
• 2 medium onion (s)
• 1 red pepper (s)
• Pepper, colored, from the mill
• salt
• curry powder
• Paprika powder, hot as rose
• Chili powder, dried, ground
• Oregano, rubbed
• Olive oil, native

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Instructions

1. Peel the potatoes and, depending on the size, cut them so that you get a total of 24 slices.
2. Peel, quarter and core the tomatoes. Eighth, core and peel the pepper. Peel the onions and cut into 4 slices each. Cut the bacon into 16 slices.
3. Now divide the ingredients so that there are 6x potatoes, 4x bacon, 2x tomatoes, 2x paprika and 2x onions available per skewer. When skewering, start with the potato; then alternately add bacon, tomato, potato, paprika, onion, potato, bacon etc. and finish with potato again.
4. Now brush a piece of aluminum foil with olive oil for each skewer. Place the skewers on top, season with all the spices as required and wrap tightly in the aluminum foil. Make sure that the ends are as tight as possible.
5. Then place the skewers on the charcoal, electric or gas grill over medium heat for approx. 50-60 minutes and turn them every now and then. If the temperature has been kept constant during the grilling time, the skewers are usually done after the specified time. Otherwise, it is better to extend the grilling time a little.