Barbecue marinade for Asian-style barbecue skewers with pork fillet

Ingredients for 6 servings:

• 1,200 g pork fillet(s), pork goulash or minute steaks from pork
• 12 tbsp sesame oil or rapeseed oil
• 2 cloves garlic, finely chopped, more if desired
• 6 tbsp soy sauce
• 6 tbsp honey
• e.g. Worcestershire sauce
• ½ tsp ginger powder, or 2 thumb-sized pieces of fresh, finely chopped
• ½ tsp lemongrass, ground or about 1/2 tbsp fresh finely chopped
• 1 ½ tsp tamarind(s), dried or tamarind paste
• 1 tsp pepper, Szechuan pepper or other from the mill
• 1 ½ tsp spice mix (Asian or wok)
• 1 large bell pepper(s), green
• 1 large bell pepper(s), red
• 1 large bell pepper(s), yellow
• 3 onions
• 1 jar pineapple, in pieces

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 40 minutes

“damn”- delicious

Wash the meat and cut into 3-4 cm long, thin strips or into equal-sized cubes. Place the meat in a large bowl. Combine the oil, soy sauce, honey, finely chopped garlic, and seasonings, then pour over the meat. Mix well. Cover the bowl with a lid or foil and refrigerate for at least 6 hours (preferably overnight). Stir occasionally. If you like, you can also place the meat and marinade in freezer bags. Seal the bags tightly and occasionally massage the marinated meat. Shortly before grilling, wash the peppers and cut them into fairly large cubes. Peel and quarter the onions, separating the adjacent layers. Drain the pineapple pieces well. Remove the meat from the marinade. If you like, you can remove any excess marinade from the meat to avoid any smoke (I never do this). Then thread the meat, onions, bell peppers, and pineapple chunks, alternately onto the skewers and grill them on the grill over the hot embers for about 10 minutes. Note: The individual onion layers can also be marinated. If you like, you can also thread zucchini slices, quartered mushrooms, whole garlic cloves, etc. onto the skewers. The sky’s the limit.