Shish Kebab in Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg pork neck, or pork shoulder with bone
- 500 g onion (s)
- 4 tablespoon tomato ketchup
- salt and pepper
- Paprika powder
- Curry powder
- 1 ½ tablespoon fat, (Palminsoft)
- 0.25 teaspoon ¼ marjoram, (dried)
- 1 tablespoon sauce thickener, light, approx.
- Tabasco, some splashes
Print Recipe
Pin Recipe Instructions
- Remove the pork neck or shoulder from the bone and cut the meat into bite-sized but not too small pieces. Peel and quarter the onions.
- Place the meat alternately with the onions on a wooden or metal skewer. Season the skewers with salt, pepper, paprika and curry powder.
- Heat the fat in a pan, fry the skewers on both sides. Add the tomato ketchup and marjoram and about 400 ml of water. Bring to the boil briefly and cover and simmer for approx. 1 1/2 hours over a low flame. Possibly add a little more water. Take the skewers out of the sauce, thicken them with sauce thickener and season with Tabasco and the aforementioned spices. Serve the skewers in the sauce.
- Fresh white bread tastes good with it.
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