Shashlik

Shashlik in European cuisines is grilled, fried or marinated meat kebabs. They are usually eaten without sauce and with bread. Ingredients are mutton or lamb, beef or pork, liver or kidney – each combined with vegetables. In the Rhineland there is a special shashlik variant.

Here, the skewer consists of bacon, pork, onion and sweet peppers. It is not grilled, but gently stewed in a sauce for a long time until the meat is soft. By braising the meat in the sauce, the kebabs retain a nice, strong flavor.

Cut the pork kebabs into walnut-sized cubes. Cut half of the vegetable onion into slices. Cut the bell bell pepper into pieces as well. Place the pork tenderloin cubes with the peppers and onion pieces on the oiled wooden skewer one after the other. Season with pepper & salt and sear in olive oil in a frying pan. Remove skewers from frying pan and set aside.

Shish kebab sauce:

Finely dice the vegetable onion and finely chop the garlic clove. Glaze the onion cubes, garlic and vegetable cubes in olive oil. Dust with paprika and curry powder to taste, burning lightly until the spices start to become fragrant. Add chicken soup and tomato juice and let bubble. Season with salt to taste. Put the shish kebab into the sauce form and cook at low temperature. After about half an hour you can

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