Admittedly, it’s a bit of work to chop everything, thread it onto skewers, sear it and wait until they’re finally done. But it’s definitely worth it!
The good thing is that everyone can make their Schaschlik skewers exactly the way they like them best: whether with pork, turkey or beef, with or without bell peppers, onions and bacon, the possibilities are endless. Enjoy!
Schaschlik Skewers
Ingredients
- 1 kg pork neck, not too fatty
- 4 red bell peppers
- 3 sweet onions
- 300 g slab bacon
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tbsp curry powder
- 100 ml apple cider vinegar
- 1.25 l tomato passata
- 50 ml Worcestershire sauce
- 2 tbsp sweet paprika
- Worcestershire sauce, Tabasco
- salt, pepper, pepper
- vegetable oil
Nutrition per skewer, approx.: 375 kcal28 g protein18 g carbs21 g fat4 g fiber
Estimates, calculated from the ingredients.
Equipment
- skewers
Instructions
- For the Schaschlik skewers, cut 1 kg pork neck into cubes of approx. 4 cm.
- Clean 2 bell peppers and cut them into large pieces.
- Peel 1 sweet onion and cut it into quarters.
- Cut 200 g bacon into slices approx. 0.5 cm thick and then into pieces suitable for skewering.
- Thread the pieces of meat onto the skewers, alternating with onion, bell pepper and bacon as you like.
- Heat enough vegetable oil in a roasting pan and sear the skewers in small batches over medium heat for approx. 3-5 min per side until crispy.
- In the meantime, clean 2 bell peppers and 2 sweet onions and cut them into pieces (approx. 1.5 cm).
- Coarsely dice the remaining bacon as well.
- It’s best to also chop up the leftover ingredients from the skewers and use them for the sauce.
- Set the seared skewers aside and braise the onions, bell peppers and diced bacon in the pan over medium heat for approx. 5 min.
- Add 2 tbsp tomato paste and 1 tbsp brown sugar and fry briefly.
- Stir in 1 tbsp curry powder.
- Deglaze everything with 100 ml apple cider vinegar and let it reduce briefly.
- Preheat the oven to 180 °C (350 °F), conventional oven (top and bottom heat).
- Add 1.25 l tomato passata and 50 ml Worcestershire sauce, stir and place the meat skewers in the sauce.
- Carefully bring the Schaschlik sauce to a boil.
- Cover the roasting pan, either with a lid or aluminum foil, and put it in the oven for a total of 1.5 hours.
- After 1 h, remove the lid / cover.
- Take the roasting pan out of the oven and remove the skewers.
- If needed, reduce the sauce a little more and season with Worcestershire sauce, Tabasco, 2 tbsp sweet paprika and, if needed, salt and pepper. Reduce the heat, put the Schaschlik skewers back in and keep them warm until the side dishes are ready.
- Fries, rice, fresh baguette or just a salad go best with the Schaschlik skewers.
Tips
- So that the skewers really get crispy, don’t put too many skewers in the roasting pan at once. Otherwise the pan cools down too quickly and the meat starts to stew.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Shashlik Skewers
Which meat works best for shashlik?
Pork shoulder that isn’t too fatty turns out nice and tender. You can also use turkey or beef. Combine bell peppers, onions and bacon however you like.
Can I cook the skewers in the oven?
Yes, if you have more time. Cook the seared skewers at 110 °C (230 °F) for about 3–4 hours. The stovetop or grill also works; just stir occasionally.
How do I best store shashlik skewers in tomato sauce?
Keep the skewers in the sauce in a covered dish or container in the fridge. They keep for 2–3 days there. They taste even better the next day! Reheat them slowly in a pot or covered in the oven.
Can I freeze shashlik?
Yes, leftover sauce freezes perfectly. The skewers can also be frozen in portions in the sauce and keep for about 3 months. Thaw everything overnight in the fridge. Then reheat it slowly until piping hot.
