Pork Goulash Skewers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 8 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 800 g pork oulash (not cut too lare)
- 2 thick onion (s)
- 3 red pepper (s)
For the marinade:
- 200 ml oil
- 1 onion (s), finely chopped
- Garlic as much as you like
- 3 tablespoon tomato paste
- 50 ml white wine
- Salt and pepper, coarsely ground
- 1 tablespoon lemon juice
- Horseradish, to taste
- 1 tablespoon paprika powder, noble sweet
- 1 tablespoon paprika powder, hot pink
- 1 tablespoon curry powder
Print Recipe
Pin Recipe Instructions
- Cut the onion into quarters (something like the size of the meat) so that you can put it on the skewers afterwards. If necessary, cut the goulash a little smaller. And cut the 3 red peppers into pieces similar to those of the meat and the onion.
- Now alternately, starting with the meat, stick the meat, the onions and the peppers on the skewers.
- For the marinade: Mix all ingredients together well and pour over the skewers. Cover and let steep in the refrigerator overnight.
- After resting in the marinade, the skewers can either be fried in the pan or cooked over the grill.
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