Baked potato with Greek skewer and tomato salad

Name: baked potato with Greek skewer and tomato salad
Cook time: 20 min
Total time: 65 min
Yield: 4
Cuisine: Greek
Ingredients: 4 crumbly potato; 400 g rivolo cherry tomatoes; 1 shallot; 10 g fresh dill; 240 g black olives without pit; 2 el Red wine vinegar; 3 el traditional olive oil; 300 g half to half chopped; 2 el Mediterranean herbs; 200 g chilled tzatziki

Spicy meat skewers with baked potato and a salad of cherry tomatoes and olives.

Ingredients

Kitchen Stuff

1 aluminium foil
8 satepper
1 grill pan

Directions

Preheat the oven to 200 ° C.
Wrap each potato in aluminum foil and pof for approx. 45 minutes in the middle of the oven.
After 40 minutes, check that the potatoes are cooked by puncturing with a fork. If the fork comes out easily again, the potatoes are done.
For the salad, slice the tomatoes in half and the shallot in thin rings.
Cut the dill coarse and let the olives drain. Mix the tomatoes with the shallot, dill, olives, vinegar and oil.
Season with (freshly ground) pepper and possibly salt.
Mix the mince with the Mediterranean herbs and season with salt and pepper.
Divide the minced meat mixture into 8 portions and knead them in an elongated shape around the skewers.
Brush the meat skewers with the rest of the oil.
Heat the grill pan without oil or butter and grill the skewers for 8 minutes. Times regularly.
Remove the potatoes from the oven and carefully remove the foil (beware of the hot steam).
Cut the potatoes crosswise and spoon the tzatziki on each potato.
Serve the baked potato with the tomato salad, meat skewers and the rest of the tzatziki.