Skewers of mushrooms and vegetables

600 g young potatoes

200 g fungi

100 ml vegetable oil with spicy greens

100 g pickled garlic

2 head onions

1 denticle garlic

1 tablespoons lemon juice

bacon

salt

Clean, rinse mushrooms, pour the lemon juice and add chopped fresh garlic.

Clear, boil until cooked potatoes in salted water, let cool, cut into pieces, suitable for barbecue.

Peel onions, cut each onion into quarters, then each cut in half and disassembled into flakes.

Clear pickled garlic, separated into cloves.

Hide bacon rolls.

Grease the skewers with oil, strung, alternating, potatoes, garlic, mushrooms, onions and bacon.

Coat with barbecue butter on all sides and pepper.

Cook skewers of mushrooms and vegetables over the coals for about 10 minutes, turning often.

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