Outdoor Natural Stone Barbecue GR63F

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Measures:

Width: 390 cm

Depth: 170 cm

Height: 215 cm

Weight: 2500 kg

Dimension of the cooking surface: 72x53cm

Delivery time: 7-10 days* (read our general terms and conditions)

Payment method:

- Debit / Credit Card - 100% secure payment

- Bank transfer

Free shipping for mainland France *, Monaco, Belgium, Luxembourg and Spain. Other destinations please contact us.

* Except Corsica

Delivery :

- Delivery will take place at the curbside or driveway.

 - It is important to take the time to systematically check the condition of the package upon receipt.
You must make reservations on the delivery slip before signing if you find damage on the package,
or refuse if the product arrives badly damaged. Without these reservations it is impossible for
us to claim any liability from the insurance.

 - Please read the general delivery conditions carefully for more information.

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.