How to make snacks: Prepare for May 1st with these recipes

Before the first of May, if you’re a meat lover, find out how to make snacks and make your loved ones happy with these recipes.

For a good barbecue, the meat must be fresh, and for pork snacks, the best option is the shoulder, followed by chicken carcasses and beef leg. One kilogram of meat for four people is what you prepare.

Meat it should be at room temperature, so take it out of the fridge for at least two hours in the oven. To snacks they were beautiful to the eye, cut the flesh into equal parts dice.

How long the snacks will be in the oven depends on many. It used to be his stronger, sometimes weaker, sometimes more so humidity in the air, sometimes the snacks are thicker, other times thinner …

Put it on the fire and after a few minutes, turn it over: if the fire is strong enough, we can easily turn the meat over, but if it sticks to the grill, wait a bit and try again in a minute or two. The best way yes to make sure they are in the oven cut a little which piece, if not raw – stick, is meat bakedremove it from the wire so that it does not dry out, otherwise it will be strong and much less taste.

Basic recipe we all know snacks, though variation there is a lot: from three types of meat (lamb, veal and pork), snacks with meat and vegetables (paprika, tipula, zucchini, mushrooms, eggplant), snacks with meatless vegetables …

We pointed it out Top 10we think you will like it.

How to make snacks

Exotic snacks


– 700 g white chicken meat
– 250 g canned pineapple ring
– 200 g thinly sliced ​​bacon
– 600 g of potatoes
– oil
a mixture of spices, curry


1. Cut the white chicken meat into rectangles (4 × 2 cm) and the pineapple rings into quarters.
2. Then sprinkle the chicken with a little curry and taste the spice mixture and mix the spices evenly.
3. Wrap each piece of chicken in a bacon slice.
4. Alternately place the twisted chicken and pineapple on the snack sticks. Fry the prepared snacks in hot oil, first on one side and then on the other side until golden brown.
5. Peel the potatoes and cut them into sticks, then fry them in hot oil.
6. Serve roasted snacks with french fries.

Curved snacks


– 500 g white chicken meat
– 2 young zucchini
– 120 g of smoked cheese
– grated lemon peel
– Pretzels properly
– mixture of spices
– 3 eggs
– 200 g flour
– 2 dl oil
– 200 g mayonnaise
– oregano, pepper
– Curry


1. Cut the white chicken meat into wider strips, sprinkle with curry and spices to taste.
2. Peel a squash, grate it and slice it.
3. Place a piece of meat on the work surface, top with a zucchini leaf, then a slice of cheese, then again a zucchini leaf and finish with a piece of meat. Then tie everything together in a pintxo. Prepare more snacks as well.
4. Combine pretzels, grated lemon and oregano.
5. Pour the prepared snacks into the flour, then into the scrambled egg and finally into the prepared pretzel mixture. Fry in hot oil on both sides until golden brown.
6. Serve fried snacks with mayonnaise.

Marinated pintxos


– 700 g pork neck
– 2 red peppers
– 2 yellow peppers
– 2 smaller zucchini
– 1 dl sour cream
– 1 tablespoon mustard
– 100 g mayonnaise
– 2 cloves of garlic
– 1/2 teaspoon sweet pepper
– salt, pepper, oil


1. Separate the pork from the neck with the bones and cut into 4 × 3 cm rectangles.
2. Peel a squash, grate it and cut it into rectangles the same size as the meat.
3. Cut the zucchini with the shell into 1 cm thick rings, then cut in half.
4. Combine sour cream, mustard, mayonnaise, garlic puree, pepper and spices to taste, then mix well. Slice the meat and stir. Leave to rest in the fridge.
5. After that, take the snack sticks and alternately arrange a cube of meat, red pepper, meat, yellow pepper, meat, zucchini. Repeat the same brush-forming process until the material is exhausted.

Mediterranean snacks


– 1 kg of hake slices
– 2 meat peppers
– 150 g of tomato sherry
– 2 smaller zucchini
– 1 tablespoon chopped parsley
– 1 lemon
– 1 dl olive oil
– A little garlic
– mixture of spices
for the attachment

– 500 g of young beans
– 3 cloves of garlic
– 2 tablespoons balsamic vinegar
– 0.5 dl olive oil
– mixture of spices
– Yes, pepper


1. Cut the hake into larger cubes.
2. Cut peppers into larger cubes, peeled zucchini into rings and sherry tomatoes in half.
3. Replace the hake and vegetable slices in the pintxo sticks until the prepared material is exhausted.
4. Separately combine parsley, lemon juice, olive oil, garlic powder and spices to taste.
5. Pour the prepared marinade over the pintxos and place in the oven in a Teflon pan. Serve roasted snacks with green salad.

1. Boil the beans in salted water. Then drain off any excess liquid and allow to cool.
2. Cut the garlic into leaves and combine with the beans. Add balsamic vinegar, olive oil and spices to taste, and stir gently.

Try and … The perfect kebab recipe

How to make chicken snacks


– 800 g white chicken meat
– 2 eggs
– Wash 80 g of green olives
– 80 g peeled black olives
– Wash 200 g of pistachios
– 1/2 leek
– Pretzels properly
– 100 g of tomato sherry
– 40 g parmesan
– 150 g cream cheese
– a mixture of spices, pepper


1. Grind the white chicken and leeks twice in a saucepan.
2. Add the eggs, parmesan and spices to taste and gradually add the pretzels and knead until you get the right mixture.
3. From the prepared mixture, shape the walnut-sized meatballs with hand oil.
4. Then boil the meatballs in boiling water, take them out and let them cool.
5. Finely chop the pistachios, black olives and greens.
6. Pour the chicken meatballs over the cream cheese and then into the pistachios and chopped olives.
7. Turn the meatballs and sherry tomatoes into brushes until the prepared material is exhausted.


You can also toss the meatballs in chopped radishes or lettuce.

Stuffed snacks


– 1 kg boneless pork loin
– 100 g bacon bacon in one piece
– 100 g bacon bacon leaf
– 4 medium-sized pickles
– 100 g of cheese
– 1 red pepper
– That 1 pepper
– 4 tomato sherry
– 4 potatoes
– 3 dl oil
– mixture of spices


1. Cut the pork loin into 16 thin chops, then beat each steak with a meat pest and season to taste.
2. Leave the bacon in the bacon, chop the cucumbers and cheese into sticks, and dice the red pepper.
3. Place a stick of cucumber, cheese and bacon on each steak. Fold the sides of the steak inwards, wrap and wrap with bacon. Drill the finished rolls into a pintxo stick. Between each canyon, chop this pepper into cubes, and garnish the top of the stick with sherry tomatoes.
4. Heat a little oil in a Teflon pan, then bake the skewers on both sides until golden.
5. Peel the potatoes, cut into thin rings and fry in hot oil until golden brown. Serve snacks on a plate, and chips as a side dish.
Tent snacks


– 2 kg carp
– 3 eggs
– 200 g cheese
– 1/2 teaspoon paprika flour properly
– 3 dl oil
– 150 g mayonnaise
– 500 g zucchini
– 1 larger blue eggplant
– 1 tablespoon vinegar
– 3 tablespoons olive oil
– a mixture of spices, pepper


1. Cut the tent into slices (separate from the bones) and cut into 3 × 3 cm cubes.
2. Then cut each cube to 2 mm with a sharp knife to cut the small bones.
3. Rub the prepared meat to taste with the spices and punch it into the skewer sticks.
4. Separate the egg whites from the yolks and beat in solid snow. Combine the egg yolks with the grated cheese to taste the ground paprika and spices.
5. Sprinkle the tentacles in the flour, then in the yolks and finally in the whites.
6. Dip the prepared snacks in hot oil and fry until golden brown.
7. Cut the zucchini and eggplant blue into rings and fry in hot oil on both sides. Then pour in a mixture of vinegar, olive oil and spices.
8. Pour mayonnaise over fried snacks and serve with vegetables.

Try it and … Marinated zucchini is the perfect addition to the grill

How to make sausage snacks


– 500 g boneless veal
– 4 tablespoons mustard
– 150 g of bacon leaf meat
– 200 g semi-permanent sausage
– 0.5 dl oil
– mixture of spices
– Pepper
– pintxo sticks
to comply
– 200 g Swabian cheese
– 1 dl neutral sour cream
– 1/2 teaspoon garlic powder
– 1 hot pepper
– mixture of spices
– Pepper


1. Cut the beef into chops, mince with a meat grinder and season.
2. Cover the steak with mustard and cover with the bacon leaf meat.
3. At the beginning of each steak, place the sausage on a semi-durable surface and gather.
4. Cut the rolls into 2 cm wide pieces and stick them on the pintxo sticks.
5. Fry the prepared snacks in hot oil until golden brown on both sides. Sprinkle with the prepared sauce and the cooked vegetables you want to serve.
1. In a suitable bowl, combine the soft cheese, garlic powder and neutral sour cream. Add finely chopped peppers and spices to taste and mix well.

How to make snacks with tomato and hake


– 500 g slices of hake
– 150 g of smoked bacon leaves
– 1 blue eggplant
– 1 zucchini
– 1 red pepper
– 1 green pepper
– 200 g of champagne
– 1 red onion head
– basil
– 0.5 dl olive oil
– Sherry tomatoes properly
– a mixture of spices, pepper


1. Cut the hake into cubes, sprinkle with the basil and spice mixture.
2. Place a piece of hake on each smoked bacon plate and wrap.
3. Peel aubergine, zucchini, red onion, red and green pepper and cut into larger cubes.
4. Separate the mushroom stalks from the cap.
5. Rotate the packaged vegetables and hake in turns on the pintxo sticks in the desired order. Finish with sherry tomatoes.
6. Separately make a marinade of olive oil, basil and spice mixture, and cover the snacks. Cook on the grill until golden brown.

Rolled snacks


– 2 medium-sized chicken breasts
– 1 bunch of chard
– 150 g of bacon leaves
– 2 slices of pepper
– Vegetable marinade with garlic
– a mixture of spices, pepper


1. Cut the chicken meat in half lengthwise into 4 halves. Season each half to taste and thin with a meat grinder in a nylon bag.
2. Cut the chard stalks, cut the pepper slices in half lengthwise.
3. Cover the steak with white meat with bacon leaves, then place the chard leaf, roast the sliced ​​paprika in the middle and gather. Use the rest of the material in the same way to get 4 rolls.
4. Cut the chicken rolls into pieces.
5. Stir the chicken rolls lengthwise into a pintxo stick until the whole stick is full. Use the rest of the material in the same way.
6. Shake the vegetable marinade well before opening with the garlic and pour over the shaped snacks. Leave in the fridge for at least 30 minutes. Then bake them on a warm grill on both sides until golden brown.

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