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Outdoor Natural Stone Barbecue GR63F

- Measures: Width: 390 cm Depth: 170 cm Height: 215 cm Weight: 2500 kg - 2 year Guarantee! - Free Shipping!
Manufacturer: Impexfire
Free shipping
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€2 920.00

……………………….. Free Shipping …………………………

Measures:

Width: 390 cm

Depth: 170 cm

Height: 215 cm

Weight: 2500 kg

Dimension of the cooking surface: 72x53cm

Delivery time: 7-8 days

Payment methods:

- Credit Card

- Bank Transfer

- Paypal - When you buy an item with Paypal, you are delivered or refunded,more information available at: Paypal

Outdoor Natural Stone Barbecue  GR63F. Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

Shipping: 1 pallet

* Except Corsica

Enjoy this recipe for your BBQ

PORK & ROSEMARY KEBABS

500g minced pork

25g fresh breadcrumbs

1 small onion, very finely chopped

1 dessert apple, peeled and grated

1 tbsp chopped fresh rosemary spikes

Salt and freshly ground black pepper

Baste:

3 tbsp Filippo Berio Olive Oil

1 tbsp lemon or orange juice

Yogurt & Herb Sauce:

4 tbsp Filippo Berio Olive Oil

4 tbsp natural yogurt

Grated zest ½ lemon

4 tbsp chopped flat leaf parsley

1. Put the minced pork into a large bowl, add breadcrumbs, onion, grated apple, rosemary and seasoning. Mix together very well, then refrigerate for 1 hour.

2. Prepare the Yogurt & Herb Sauce by whisking the ingredients together in a bowl.

3. Form the pork mixture into 20 balls and thread onto metal skewers.

4. Mix the oil and lemon or orange juice together and brush the kebabs all over. Place on the barbecue and cook for about 12 minutes, turning the skewers until golden brown all over.

5. To serve, drizzle with the Yogurt & Herb Sauce.

……………………….. Free Shipping …………………………

Measures:

Width: 390 cm

Depth: 170 cm

Height: 215 cm

Weight: 2500 kg

Dimension of the cooking surface: 72x53cm

Delivery time: 7-8 days

Payment methods:

- Credit Card

- Bank Transfer

- Paypal - When you buy an item with Paypal, you are delivered or refunded,more information available at: Paypal

Outdoor Natural Stone Barbecue  GR63F. Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

Shipping: 1 pallet

* Except Corsica

Enjoy this recipe for your BBQ

PORK & ROSEMARY KEBABS

500g minced pork

25g fresh breadcrumbs

1 small onion, very finely chopped

1 dessert apple, peeled and grated

1 tbsp chopped fresh rosemary spikes

Salt and freshly ground black pepper

Baste:

3 tbsp Filippo Berio Olive Oil

1 tbsp lemon or orange juice

Yogurt & Herb Sauce:

4 tbsp Filippo Berio Olive Oil

4 tbsp natural yogurt

Grated zest ½ lemon

4 tbsp chopped flat leaf parsley

1. Put the minced pork into a large bowl, add breadcrumbs, onion, grated apple, rosemary and seasoning. Mix together very well, then refrigerate for 1 hour.

2. Prepare the Yogurt & Herb Sauce by whisking the ingredients together in a bowl.

3. Form the pork mixture into 20 balls and thread onto metal skewers.

4. Mix the oil and lemon or orange juice together and brush the kebabs all over. Place on the barbecue and cook for about 12 minutes, turning the skewers until golden brown all over.

5. To serve, drizzle with the Yogurt & Herb Sauce.

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