John Myers
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Shish Kebab Mum’s Style
The perfect shish kebab mum’s style recipe with a picture and simple step-by-step instructions.
- 500 g Pork meat
- 500 g Beef
- 3 Discs Liver
- 10 Discs Smoked meat
- 5 piece Onion
- 5 piece Paprika
- 10 piece Pickles
- Salt, pepper, paprika, curry
- Oil
- Worchester sauce
- Soy sauce
- White wine
- Water
- 2 tablespoon Mustard
- 3 tablespoon Tomato paste
- 1 Can Diced tomatoes
- 40 g Flour
The skewers
- Roughly dice the meat, chop peppers and onions, chop the liver (liver can, but doesn’t have to) Smoked meat (smoked belly) thinly cut and roll thicker slices into pieces as well. Put all ingredients on skewers – the first and last piece should always be meat. Put the finished skewers in a suitable shape to marinate.
The marinade
- Mix the oil, Worchester sauce, soy sauce and spices well and brush the shashlik with it. Cover and leave to stand in the refrigerator overnight.
The sauce
- Dice the remaining vegetables and fry them well in a little oil. Add tomato paste, mustard and flour and continue to fry well. Then deglaze with white wine, stir well, add the diced tomatoes, stir and fill up with water.
The shashlik
- In an extra pan, fry the shashlik in stages from all sides and add to the prepared sauce. Let simmer for a good 2 hours, carefully stirring the sauce from time to time. We serve shashlik with rice and green salad or just with bread rolls. However, you cannot take the quantities too precisely with me for this recipe because I cook for 2 and 8 people.
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