Grill torches

Name: Grill torches
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 2 Garlic cloves; 6-7 TABLESPOONS Oil; 1/2 TEASPOON Curry Powder; 1 TEASPOON Sweet peppers; 7-10 Tbsp Salt; 2–3 Onions; 16 discs (approx. 0.5 cm thick/ 23-25 cm long) Belly of pork, without cartilage, without rind; 16 (approx. 38 cm long; possibly from garden supplies; but also works with normal shashlik skewers) long wooden shashlik skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

2 Garlic cloves
6-7 TABLESPOONS Oil
1/2 TEASPOON Curry Powder
1 TEASPOON Sweet peppers
7-10 Tbsp Salt
2–3 Onions
16 discs (approx. 0.5 cm thick/ 23-25 cm long) Belly of pork, without cartilage, without rind
16 (approx. 38 cm long; possibly from garden supplies; but also works with normal shashlik skewers) long wooden shashlik skewers

Directions

1
Soak shashlik skewers in cold water for about 1 hour. Peel garlic and chop finely. Mix oil, garlic, curry, paprika and 1/2 teaspoon salt. Peel onions and cut into slices
2
Place one onion wedge with the outside first on each skewer and push it down. Put one end of the belly meat on each skewer, about 1 cm long, and push it down to the onion. Wrap the meat in curls around the skewer and then turn it against each other. Put the end back on the skewer as well
3
Place the ready skewers on a fat pan and brush all around with marinade. Cover and marinate for about 30 minutes. Fry the skewers on a hot grill for approx. 10 minutes until crispy, brushing them with the rest of the marinade in between. Season skewers with salt if necessary.
4
Waiting time approx. 1 1/2 hours. Per skewer about 1470 kJ, 350 kcal. E 19 g, F 30 g, KH 1 g