Summary

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

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Instructions

1. 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.
2. Now alternately, starting with the meat, stick the meat, the onions and the peppers on the skewers.
3. For the marinade: Mix all ingredients together well and pour over the skewers. Cover and let steep in the refrigerator overnight.
4. After resting in the marinade, the skewers can either be fried in the pan or cooked over the grill.