Grill torches
easy
45 mins
45 mins
Ingredients
- 16 long wooden shashlik skewers (approx. 38 cm)
- 16 discs (approx. 0.5 cm thick/ 25-26 cm long) Pork belly without rind
- 1 heaped Tsp Curry
- 4-6 Tbsp Oil
- 1 TEASPOON Sweet peppers
- 1/2 - 1 TEASPOON dried marjoram
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 7-10 Tbsp Parsley
Directions
- 1
Soak shashlik skewers in cold water for about 1 hour. Then place the belly meat with one end on each skewer, push it down a little on the skewer and then wrap the meat around the skewer in curls. Put the end back on the spit as well. Place the finished skewers on a fat pan. For the curry marinade mix curry and 2-3 tablespoons of oil. For the paprika marinade, mix paprika, marjoram and some pepper with 2-3 tablespoons of oil.
- 2
Brush 8 skewers with each marinade. Cover and leave to stand in a cool place. Shortly before serving, roast the skewers in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes until crispy. Turn once in between and sprinkle with salt. Arrange on a large plate and garnish with parsley
- 3
Waiting time approx. 2 hours. Per skewer approx. 710 kJ/170 kcal. E 10 g/F 14 g/KH 0 g
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