Snack bars shashlik

Ingredients for 14 servings:

• 4 kg pork neck, diced
• 10 m.-sized onion(s), quartered
• 1 cup paprika powder, sweet
• 1 cup brown sugar
• ½ cup garlic granules
• ½ cup onion granules
• 5 tsp salt
• 3 tsp, heaped black pepper
• 800 ml ketchup (barbecue seasoning), 1 bottle
• 1,600 ml ketchup (shashlik spice), 2 bottles
• 1,500 ml tomato ketchup, 2 bottles
• 500 ml water
• 5 tbsp Worcestershire sauce
• 3 can/n tomatoes, chunky
• 200 g tomato paste, 3 times concentrated
• 3 tsp, heaped paprika paste, spicy

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

a must for every shashlik fan

You will need 28 shish kebab wooden skewers. Cut the pork neck into fairly small cubes. Mix the paprika powder, garlic and onion granules, brown sugar, pepper, and salt thoroughly. Place the diced meat into a new, clean garbage bag and add the seasoning mix, tie a knot, and mix well until all the seasoning adheres to the meat. Quarter the onions and tear them apart slightly. Alternate meat and onion on the wooden skewers. Start with the meat and end with the meat; the ratio of meat to onions is up to each individual. Brown the finished meat skewers well on all sides in fat and set aside. In a large pot, sauté the remaining onions in a little fat, add the tomato and bell pepper paste, and fry gently. Be careful, it burns quickly. Now add the canned tomatoes, barbecue ketchup, shish kebab sauce, tomato ketchup, Worcestershire sauce, and water. Mix everything well. Add the seared meat skewers and make sure they’re all well coated with liquid. Simmer for 3 hours over low heat with the lid on, stirring occasionally. It’s okay if it burns a little. I always make a large batch, as the shish kebab freezes well, saving you a trip to the food court.