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 4 garlic cloves and 1 onion. Combine the chopped garlic and onion with 9 tablespoons olive oil, 1 tablespoon each of marjoram, thyme, rosemary, and oregano, 1 teaspoon dried coriander, 1 tablespoon cumin powder, 1 tablespoon paprika powder, 1 teaspoon cinnamon, salt, and pepper. Mix until well combined.
2. Place 750 g lamb or pork goulash in a bowl and add the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Peel the remaining 2 onions and cut into eighths. Clean the red bell pepper and cut into pieces roughly the size of a matchbox.
4. If using wooden skewers, soak them in water for at least 30 minutes. Thread the marinated meat, onion pieces, bacon slices, and pepper pieces alternately onto skewers.
5. Preheat grill to medium-high heat, about 200°C (400°F). Grill the skewers for 12-15 minutes, turning every 3-4 minutes until cooked through with light char marks. For lamb or pork, internal temperature should reach 63°C (145°F).