this post was submitted on 11 Apr 2025
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I gave up on schaschlik long ago. But only on the kebab part. Now I prepare the sauce, and fry the pork (meat and belly), ball peppers and onions in small helpings in a separate pan and drop them into the sauce to slowly finish it. Tastes the same, but it much less work.
That sounds nice too. I will give it a try. Tbh the sauce is the best part of Schaschlik :D
My base is onions, which I cut in rough chunks and fry, then I add a jar of grilled and peeled ball peppers in a mild brine (which also contains a clove of garlic) and two cans of chopped tomatoes. Spice with salt (carefully), paprika (both mild and cayenne). Let it simmer for a while, then blend thoroughly.
The meat is both smoked striped pork belly, and whatever meat you use for gulash. Dice both, salt and pepper the latter and let it rest. Cut onions and ball peppers in similar sized pieces.
When the sauce is blended, fry the meat and veg in small portions, and add them to the sauce. Let them finish for quite some time in the sauce on low heat, usually an hour or more.
Thank you so much