Summary

Ingredients

• 600 g pork oulash
• 100 g bacon, smoked, mixed
• 1 onion (s)
• oil
• Paprika powder, noble sweet
• Lemon pepper
• 1 tablespoon tomato paste
• White wine
• Balsamic vinegar
• 250 ml tomato ketchup
• 2 tablespoon BBQ sauce
• sugar
• possibly beef broth, grained
• 1 red pepper (s)
• Potato starch or corn starch
• salt

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Instructions

1. For 2 to 3 servings.
2. Put the meat on skewers with the sliced bacon and the onion cut into sixths.
3. Mix a dry paste out of the oil and spices and spread it on the skewers, leave in the refrigerator for 24 hours.
4. Heat more oil in a casserole and fry the skewers vigorously on all sides in portions. Remove all skewers, briefly toast the tomato paste and deglaze with a dash of white wine. Before it is completely overcooked, add a dash of balsamic vinegar and top up with ketchup and barbecue sauce. If the brew has become too sour, add sugar to taste. If the sauce tastes too much like ketchup, season with a little granular broth.
5. Place the skewers in the boiling sauce and stew on the lowest setting for 1.5 to 2 hours with the lid closed. Turn the skewers every 30 minutes. At the end of the cooking time (the meat should be nice and tender) place the skewers on a plate and thicken the sauce with a little cornstarch dissolved in cold white wine to the desired consistency. Pour over the kebab skewers and serve.
6. French fries, green salad and a tasty pilsner go well with it.