Summary

Ingredients

For the skewers:

• 600 pork from the nut
• 600 g beef from the nut
• 250 g bacon, well mixed
• 5 onion (s), brown
• 1 large red pepper (s)
• 1 large bell pepper (s), yellow
• 2 large carrots
• 2 corn on the cob, pre-cooked, vacuum-sealed
• 4 tablespoon olive oil (best quality) for frying

For the sauce:

• 10 tablespoon olive oil (best quality)
• 2 onion (s), brown
• 3 cloves garlic, smoked
• 2 tablespoon curry powder
• 2 tablespoon paprika powder, smoked
• 2 tablespoon sugar, brown
• 0.5 teaspoon ½ Tabasco
• 1 tablespoon Worcestershire sauce
• 1 ½ liter tomatoes, strained (outside tomato time from the jar)
• 600 g tomato ketchup
• 250 ml BBQ sauce (Stubb`s Sweet Heat Bar-B-Q Sauce)
• 1 teaspoon sea salt from the mill
• 4 chilli pepper (s), red and yellow, hot
• 1 ½ tablespoon oregano, dried

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Instructions

1. First of all: Shashlik is not always a hit with children because of peppers, onions, etc. So I make different types of skewers and there is something for everyone.
2. First soak 18 wooden skewers so that the meat comes off better later.
3. First cut the pork and beef into 1.5 cm wide slices, then dice 2 cm in size. Cut the bacon into 4 mm thick slices, remove any cartilage, then dice. Peel and quarter five brown onions. Wash and quarter the peppers, remove the core and roughly dice. Peel the carrots, cut in half lengthways and cut into 3 cm thick slices. Cut the corn on the cob into 2 cm thick slices. Peel and finely dice two brown onions. Peel and slice the garlic cloves. Wash the chili peppers and cut into thin slices.
4. After cutting, skewer: red bell pepper, bacon, pork, onion (possibly the quarters removed), yellow bell pepper, beef, bacon, possibly a piece of corn in the middle. Make sure that 2 cm is left free at the beginning and end of the skewers so that nothing falls off while frying.
5. Now prepare a children`s skewer: carrot, pork, bacon, corn, beef, carrot, etc.
6. Be careful when skewering corn and carrots: the wooden sticks break very easily! Therefore do not grab and push from behind, but from the front and very carefully. With corn, it can be worth piercing, then taking it out and skewering from the other side.
7. Basically you can skewer to taste and taste.
8. Heat the olive oil - I`ll use a Dutch Oven, but a casserole will also work. This takes a long time with a Dutch Oven, so start with the sauce at the same time.
9. For the sauce, fry the onion cubes in a heated saucepan until translucent, add the garlic and brown both slightly. Then add the curry powder and the paprika powder and stir well. Add the brown sugar and lightly caramelize, then add all the liquids and spices. Finally add the oregano. Mix everything well and make sure that everything dissolves well on the bottom. Put the lid on, reduce the heat significantly and simmer gently for half an hour.
10. In the meantime, place the skewers in the heated oil in portions (but not too many at once so that no meat juice is lost) and fry all around. Take out and fry the next skewers. Do this until all the skewers are seared.
11. As soon as all the skewers are seared, return them to the roaster. Stir the sauce well again before pouring it in, then spread over it and stew everything for a good 1 hour. If the sauce does not cover all of the skewers, turn them every 20 minutes.
12. Of course, rice and salad also go well with it and pimentos round off the dish perfectly.
13. Tip: You are welcome to prepare more, because it tastes wonderful when warmed up.