Shashlik from the pressure cooker

Ingredients for 4 servings:

• 600 g schnitzel meat (turkey or pork)
• 2 large bell peppers
• 2 onions
• 300 g smoked belly
• Salt
• 2 tbsp oil
• 1 tomato(s)
• 1 tbsp tomato paste
• pepper
• Paprika powder
• curry powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the meat into bite-sized cubes. Quarter the bell peppers and cut them into similarly cubes. Quarter the onions and separate them into individual pieces. Thinly slice the belly. Thread everything alternately onto skewers. Mix together salt, pepper, paprika, and curry powder and season the shish kebab skewers with it. Briefly fry the skewers in 1 tablespoon of oil until lightly browned. Deglaze the pan juices with a little water. Don’t throw away the leftover vegetables; chop them up and add them to the pan. Add the chopped tomatoes and tomato paste. Stack the skewers on top. Close the pressure cooker and cook everything in it for 20 minutes. After the cooking time, the sauce may need to be thickened if necessary. I serve it with rice and a fresh salad.