Wash the potatoes thoroughly and boil them in salted water for about 20 minutes. For the dip, wash lemon hot, rub dry. Finely grate the zest of 1/2 lemon. Mix crème fraîche and lemon peel, season to taste with salt, sugar and pepper. Drain the potatoes and let them cool down a little
Wash apple, grate dry, quarter and remove core. Cut quarter into large pieces. Wash sage, shake dry and remove leaves. Peel onions and cut into eighths. Put alternately 2 potatoes, 2 apple pieces, 1 slice of bacon, 2 sage leaves and onion slices on skewers.
For the marinade, mix honey, 1 tablespoon water and chili flakes. Place the skewers on the preheated grill in a grill tray and fry for 8-10 minutes, turning. Spread the marinade on the skewers several times. Arrange skewers on plates and serve with lemon dip