shish kebab
easy
180 mins
180 mins
Ingredients
- 1.25 kg Pork neck
- 4 Metenden (environ 300 g)
- 4 Salsiccia (90 g each)
- 3 Onions
- 2 red and yellow peppers
- 4 Garlic cloves
- 700 g Tomatoes
- 2 TEASPOONS Salt
- 1 1/2 TSP. Pepper
- 1 TABLESPOON Noble sweet paprika
- 1250 ml Vegetable broth
- 2 bottles (250 ml each) Shashlik sauce (hearty-tomato)
- 100 g Whipped cream
- 1/2 bunch Parsley
Directions
- 1
Wash the meat, dab dry and cut into cubes (1.5-2 cm). Cut the ends of the mead into slices. Squeeze salsiccia out of the intestines as dumplings. Peel onions and cut into slices. Clean, wash and cut the peppers into large pieces. Peel garlic and chop finely. Clean, wash and slice the tomatoes.
- 2
Place the meat, mead, salsiccia, onions, garlic, peppers and tomatoes in a large roasting pan. Add salt, pepper and paprika. Mix well. Pour on the stock. Add sauce and cream, mix again briefly and cover and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 2 1/2 hours.
- 3
Wash parsley, shake dry and chop finely. Remove the shish kebab from the oven and arrange in deep plates sprinkled with parsley.
Nutrition Facts
550 kcal
11 g
38 g
37 g
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