THE BARBECUE CLASSIC
Juicy skewers, colourful peppers and charred onions. Just right for your next get-together in the garden.
Prep: 15 minCook: approx. 20 min
What goes in.
For 4 people
- 800 g ready-marinated pork shashlik
- 2 peppers, red and yellow
- 2 red onions
- 1 tbsp oil suitable for high heat
- 2 tbsp chopped parsley
- Salt and pepper to taste
- To serve, if you like: bread and a fresh salad
8 metal skewers and a grill with a direct and an indirect heat zone
How it’s done.
Get everything ready
Preheat the grill to medium-high and set up an indirect zone with no embers directly underneath. Wash and deseed the peppers and cut them into pieces of about 3 cm. Peel the onions and cut them into wedges of a similar size.
Thread the skewers
Toss the vegetables in the oil. Thread the meat, peppers and onions alternately and loosely onto the metal skewers. Let any excess marinade drip off first.
Grill and cook through
Grill the skewers over direct heat for about 8–10 minutes, turning several times. Then finish them in the indirect zone with the lid closed for another 8–12 minutes, depending on the size of the pieces. Check doneness with a meat thermometer.
Everyone to the table
Lay the finished skewers on a clean platter, scatter over the parsley and season to taste. Serve straight away with bread and salad.
