Colorful grill plate

For 6 people
  • 4 Garlic cloves
  • 1 onion
  • 2 double chicken fillets (approx. 320 g each)
  • 3 EL freshly squeezed lemon juice
  • 7 EL Olive oil
  • lemon pepper
  • 2 thin pork schnitzel (approx. 180 g )
  • 150 g Mett
  • freshly ground black pepper
  • 1 EL freeze-dried parsley
  • 6 (approx. 600 g) Potatoes
  • Salt
  • 1/2 red pepper
  • 2-3 stem ( e) Thyme
  • 6 (approx. 15 g) pepper-filled olives
  • 6 discs (50g) Sheep's cheese
  • 2 EL Oil
  • 4 small Nuremberg sausages (approx. 30 g )
  • 2 Veal sausages (approx. 100 g each)
  • 6 discs (approx. 60 g) Bacon
  • Lemon wedges and parsley
  • aluminum foil
75 Minutes
Peel and finely chop the garlic. Peel the onion and cut into rings. Clean, wash and halve the chicken filletsand pat dry. Mix together the onions, half of the garlic, lemon juice, 4 tablespoons of olive oil and pepper. Add the chicken and marinate in it for about 1 1/2 hours. Turn several times. Wash the schnitzel and pat dry with kitchen paper. Place the schnitzel on a work surface, cover with cling film and roll out even thinner (approx. 14x18 cm) with a rolling pin. Knead the ground meat, pepper and parsley. Spread evenly on the schnitzel. Roll up from the narrow side and freeze in the freezer for about 40 minutes. In the meantime, wash the potatoes thoroughly and pre-cook them in boiling salted water for about 15 minutes. In the meantime, clean and wash the peppers and cut into strips. Wash the thyme, pat dry and pluck the leaves from the stems. Cut the olives into thin slices. Heat the rest of the olive oil in a pan, briefly toss the paprika, garlic and olives in it. Season with salt and pepper. Place each piece of sheep's cheese on aluminum foil, spread the braised vegetables on top and sprinkle with thyme. Close the aluminum foil tightly. Drain the potatoes, quench and cut into approx. 1 cm thick slices. Coat the cut surfaces of the potato slices thinly with oil. Wrap the sausages with a slice of bacon each. Cut each schnitzel roll into 7-8 slices and stick on 6 skewers. Remove the chicken fillet from the marinade, pat dry with kitchen paper and grill for about 8 minutes on each side. Sprinkle with lemon pepper if desired and garnish with lemon wedge and parsley. Grill the sheep's cheese packets for 10-12 minutes. Grill the potatoes for 5-6 minutes on each side and sprinkle with salt. Grill the skewers for about 10 minutes while turning. Grill small sausages for approx. 3 minutes on each side and the large sausages for 4-5 minutes on each side
1 person approx:
  • 730 kcal
  • 3060 kJ
  • 61 g protein
  • 48 g fat
  • 14 g carbohydrates


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