Schaschlik Skewers

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.