Best Shish Kebab in World !!!

Cut pork (ideally from the nut or flail) into sufficiently large cubes (usually 6-7 pieces per skewer)

Cut the paprika into flat pieces (about 3cmx3cm), peel the onions and slice them into rings about 3mm thick with a slicer, slice the pickles into about 3mm thin slices and the smoked ham (I like the one from ALDI South because very tasty) cut into pieces (approx. 4cm x 3cm) about half a centimeter thick. With that everything would be prepared for sticking the skewers.

Cut the skewers lavishly (bacon-paprika-meat-onion-cucumber-etc-etc) and place them next to each other on a large piece of aluminum foil. It is important that there is a lot of onion on the skewers because that brings the sweet taste into the sauce. Now season the skewers with salt, pepper and shashlik spice (often found in markets or Ostmann's is also good).

Let the butter lard get hot in a large pan and fry the skewers nicely on all sides, I always fry 3 and then the next 3. After searing, put the skewers back on the aluminum foil and briefly fry all the ingredients that are left over (and there is always something left over) in the pan.

Now place all the skewers in the pan side by side and distribute the remaining ingredients over and next to them. Put the two bottles of sauce in a tall mixing vessel and mix with the water, then pour the whole thing over the kebab skewers in the pan and sprinkle the remaining spice that was still on the aluminum foil next to it over the skewers.

Now cover the pan with a lid and simmer for about 45 minutes on a low heat. Complete! Rice goes well with it. In my opinion, the sauce from Kraft is the very best and the smoked bacon and onions give the sauce even more flavor. Until now, the shashlik has hit everyone like a bomb.