Shashlik with veal kidney

Ingredients for 6 servings:

• 200 g veal kidney(s)
• 500 g veal from the neck
• 250 g pork fillet(s)
• 100 g beef goulash
• 300 g smoked bacon
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 2 onions
• 75 g coconut oil for frying
• some oil, neutral, to oil the skewers
• 250 ml goulash soup
• 1 garlic clove(s)
• 500 g tomatoes, pureed
• 3 tbsp honey
• 3 tbsp barbecue sauce
• 250 ml shashlik sauce
• 2 tsp, heaped cumin
• 2 tsp, heaped curry
• 2 tsp, heaped paprika powder, sweet
• ¼ tsp cayenne pepper
• ¼ tsp turmeric
• Salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 40 minutes

For the meat skewers, cut the veal kidney, veal, pork fillet, beef, and bacon into 1 cm thick slices (approx. 3 x 3 cm). Cut the bell peppers into the same size pieces. Cut the onions into eighths, reserving the larger pieces for the skewers. Oil some wooden skewers and thread the ingredients onto them alternately. Set the prepared skewers aside. For the sauce, pour the goulash soup into a large pot. Crush the garlic clove and add it. Add the remaining small pieces of onion and remaining pieces of bell pepper to the pot. Add the passata, honey, barbecue sauce, shish kebab sauce, cumin, curry powder, paprika, cayenne pepper, and turmeric. Season the sauce with salt. Brown the meat skewers in a pan with the coconut oil. Then arrange the skewers in a roasting pan and pour over the sauce. Braise the skewers in the oven at 160 degrees Celsius on the bottom rack for about 1 1/2 hours, turning frequently. Arrange the skewers on plates. Serve with a roll.