Grilling
🌍 Public
Shashlik Skewers
Marinated meat skewers with onions and bell peppers — a classic of Eastern European grilling, also known as "brochette".
Source / link: Osteuropäische Küche (Grill-Klassiker)
Ingredients
Amounts adjust automatically.
| 800 g | Pork neck (or beef) |
| 3 Stück | Onions |
| 2 Stück | Bell peppers (red and yellow) |
| 4 EL | Oil |
| 3 EL | Vinegar (or lemon juice) |
| 2 TL | Sweet paprika powder |
| 3 Zehen | Garlic |
| 2 Stück | Bay leaves |
| je 1 Prise | Salt, pepper |
Preparation
- 1 Cut the meat into cubes about 3 cm in size.
- 2 Cut the onions into rings (set one onion aside for the skewers).
- 3 Stir together a marinade from oil, vinegar, paprika powder, pressed garlic, bay leaves, salt and pepper.
- 4 Place the meat and onion rings in the marinade and refrigerate for at least 4 hours, preferably overnight.
- 5 Thread meat, bell pepper and onion pieces alternately onto skewers.
- 6 Preheat the grill to medium-high heat and grill the skewers for 12–15 minutes, turning them several times.
- 7 Let rest for 2 minutes before serving.
Notes & tips
Note: Check allergens depending on the marinade. Marinate the meat for at least 4 hours, preferably overnight — this makes the skewers especially tender. When threading, alternate onion and meat.
Nutrition
estimated per serving- Calories
- 168 kcal
- Protein
- 1 g
- Fat
- 15 g
- Carbs
- 7 g
– = ingredient not in nutrition database (estimate incomplete)