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Fiery shashlik from the Roman pot

updated

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Ingredients for 6 servings:

  • 500 g pork, slightly marbled
  • 500 g beef
  • 500 g lean smoked bacon (bundle)
  • 500 g onion(s)
  • 2 bottles of sauce (shashlik sauce, 250 ml each)
  • pepper
  • Cayenne pepper
  • some Tabasco
  • chili flakes

Instructions

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

Rinse the Roman pot thoroughly. Cut the pork and beef into bite-sized cubes, as well as the bundle. Place half of the cubes into the Roman pot. Slice the onions into rings and spread half of them over the meat. Repeat the process. Mix the shish kebab sauce with the pepper, chili flakes, and Tabasco and spread it on top. Cook in a covered pot at 200°C for 1 to 1 1/2 hours. Serve with fries or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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