Summary

Ingredients

• 750 g lamb or pork oulash
• 5 slices bacon, fat
• 9 tablespoon olive oil
• 1 tablespoon lime juice
• 1 tablespoon marjoram, dried
• 1 tablespoon thyme, dried
• 1 tablespoon rosemary, dried
• 1 tablespoon oregano, dried
• 1 teaspoon coriander greens, dried
• 1 tablespoon cumin powder
• 1 tablespoon paprika powder
• 1 teaspoon cinnamon
• 4 clove (s) garlic
• 3 small onion (s)
• 1 medium bell pepper (s), red
• salt and pepper

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Instructions

1. Peel and finely chop the garlic cloves and one of the onions. Make a hot marinade from the chopped garlic, onion, olive oil, marjoram, thyme, rosemary, oregano, coriander, cumin, cinnamon, paprika powder as well as pepper and salt.
2. Soak the meat in the marinade for 2 hours, or better overnight.
3. Peel the remaining onions and cut into eighths. Clean the peppers and cut into matchbox-sized pieces.
4. Place the marinated meat, onions, slices of bacon and pieces of pepper on skewers and grill them until they are turned regularly.
5. This goes well with tzatziki, white cabbage salad and grilled peppers with goat cheese.