Robert's Special Shashlik

Ingredients for 6 servings:

• 600 Pork from the Nut
• 600 g beef from the nut
• 250 g bacon, well marbled
• 5 onions, brown
• 1 large bell pepper(s), red
• 1 large bell pepper(s), yellow
• 2 large carrots
• 2 corn cobs, pre-cooked, vacuum-packed
• 4 tbsp olive oil (best quality) for frying
• 10 tbsp olive oil (best quality)
• 2 onions, brown
• 3 cloves garlic, smoked
• 2 tbsp curry powder
• 2 tbsp smoked paprika powder
• 2 tbsp brown sugar
• ½ tsp Tabasco
• 1 tbsp Worcestershire sauce
• 1 ½ liters tomatoes, pureed (outside of tomato season from the jar)
• 600 g tomato ketchup
• 250 ml BBQ sauce (Stubb’s Sweet Heat Bar-BQ Sauce)
• 1 tsp sea salt from the mill
• 4 chili peppers, red and yellow, hot
• 1 ½ tbsp oregano, dried

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 30 minutes

Not only the adults but also the children are happy here!

First of all: shashlik isn’t always a hit with children because of the peppers, onions, etc. So I make a variety of skewer variations, so there’s something for everyone. First, soak 18 wooden skewers in water so the meat will come off more easily later. First, cut the pork and beef into 1.5 cm wide slices, then into 2 cm dice. Cut the bacon into 4 mm thick slices, removing any gristle, then dice. Peel and quarter five brown onions. Wash the bell peppers, quarter them, remove the cores, and roughly dice them. Peel the carrots, halve them lengthwise, and cut into 3 cm thick slices. Cut the corn on the cob into 2 cm thick slices. Peel two brown onions and finely dice them. Peel and slice the garlic cloves. Wash the chili peppers and cut them into thin slices. After cutting, skewer the following: red bell pepper, bacon, pork, onion (possibly quartered), yellow bell pepper, beef, bacon, and perhaps a piece of corn in the middle. Make sure to leave 2 cm free at the beginning and end of each skewer so nothing falls off during frying. Now prepare a child’s skewer: carrot, pork, bacon, corn, beef, carrot, etc. Be careful when skewering the corn and carrots: the wooden skewers break very easily! So don’t grab them from behind and press, but rather from the front and very carefully. With the corn, it can be worthwhile to pierce the whole thing, then remove it and skewer it from the other side. Basically, you can skewer it however you like. Heat the olive oil – I use a Dutch oven, but a casserole dish will also work. This takes time with a Dutch oven, so start on the sauce at the same time. For the sauce, fry the diced onions in a heated pot until translucent, add the garlic, and brown both lightly. Then add the curry powder and paprika powder and mix well. Add the brown sugar and caramelize slightly, then add all the liquids and spices. Finally, add the oregano. Mix everything well and ensure that everything dissolves well at the bottom. Put the lid on, reduce the heat considerably, and simmer gently for half an hour. In the meantime, place the skewers in batches in the heated oil (but not too many at once so that no meat juices are lost) and sear them all over. Remove and sear the next skewers. Repeat this process until all the skewers are seared. Once all the skewers are seared, return them to the roasting pan. Mix the sauce well again before pouring it in, then pour it over the meat and simmer everything for a good hour. If the sauce doesn’t cover all the skewers, turn them every 20 minutes. We serve it with steakhouse fries from the deep fryer as a side dish. My homemade fries, which have a completely different flavor, also go well with this dish: https://www.chefkoch.de/rezepte/2006811325251082/Pommes-ala-Toskana.html Rice and salad also go well with it, and pimentos round out the dish perfectly. Tip: Feel free to make more, as it tastes wonderful reheated too.