Barbequespyd with autumn salad and baked potato

Name: Barbequespyd with autumn salad and baked potato
Yield: 2
Ingredients: Oil for frying; Pepper; Salt; 0.5 Green bell peppers in coarse pieces; 0.5 Iceberg lettuce into strips; 0.5 Onions in coarse pieces; 1 Grated carrot; 100 g Mushroom (4 PCs to skewer the rest for salad); 150 g Beef Chuck steak in large cubes; 2 Baking potatoes; 2 dl Barbequesauce; 4 Cherry tomatoes; 4 Kebabs; 50 g Bacon; 50 g Fix corn; 50 g Butter

Mains

Cook time: 0 min.
Servings: 2

Ingredients for Barbequespyd with autumn salad and baked potato

		Oil for frying
		Pepper
		Salt
0.5		Green bell peppers in coarse pieces
0.5		Iceberg lettuce into strips
0.5		Onions in coarse pieces
1		Grated carrot
100	g	Mushroom (4 PCs to skewer the rest for salad)
150	g	Beef Chuck steak in large cubes
2		Baking potatoes
2	dl	Barbequesauce
4		Cherry tomatoes
4		Kebabs
50	g	Bacon
50	g	Fix corn
50	g	Butter

Instructions for Barbequespyd with autumn salad and baked potato

To prepare the Barbequespyd with autumn salad and baked potato recipe, please follow these instructions:

Potatoes baked in the oven at 200 degrees for about 55 minutes depending on size. Filled with a knob of butter when serving. Advantage Chuck steak, bacon, mushrooms, bell peppers and onion on skewers. Make a salad of iceberg, corn, carrot, tomatoes and mushrooms. The skewers are roasted on the grill pan and bake on in oven approximately 10 min. Brush occasionally with a little barbecue sauce. Server the remaining barbecue sauce.

Barbequespyd with autumn salad and baked potato

Ingredients for Barbequespyd with autumn salad and baked potato

Instructions for Barbequespyd with autumn salad and baked potato

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