If you grew up in Germany in the 1980s, chances are you remember the unmistakable aroma of Schaschlik wafting through the air at street festivals, family parties, or backyard barbecues. This spicy, saucy skewer dish was the life of every gathering—and this weekend, I brought it back to life in my own kitchen.
This Shish Kebab or Schaschlik (Shashlik) recipe brings back memories of Family get-togethers in my childhood. It is also remembered as 80’s party food
🧊 The Prep: Chill, Slice, Skewer
To make slicing easier, I popped the meats into the freezer for about 30 minutes. Once firm, I cut pork, beef, liver, bacon, onions, and bell peppers into hearty 1 to 1.5-inch cubes. Not too small—these skewers are meant to be bold and rustic.
I also experimented with beef, pork and chicken cubes, shrimp skewers, onions, peppers, zucchini and cherry tomatoes
I threaded everything onto skewers in alternating layers, ending each one with a piece of pork or beef to anchor it. Pressing down the ingredients helped keep them snug and secure—ready for a good sear.
You can buy on Amazon: Metal Skewers for Grilling, Kabob Skewers, Flat BBQ Barbecue Skewer, Grilling Skewers Set, Reusable BBQ (14″ skewers(16 pack))
🔥 The Sear: Pan or Grill, Your Choice
I fried the skewers vigorously in hot oil for about 3 minutes, turning them to get a nice brown crust. You can also use a chargrill for that smoky edge.
Once seared, I set them aside and turned my attention to the sauce.
🧅 The Sauce: Spicy, Sweet, and Tangy
In the same pan, I sautéed the leftover onions, bacon, and peppers—this time chopped smaller. After a few minutes, I deglazed the pan with broth, scraping up all the flavorful bits stuck to the bottom. I transferred everything to a larger pot and added tomatoes and a generous sprinkle of curry powder.
Then came the fun part: seasoning to taste with honey, apple cider vinegar, Worcestershire sauce, Tabasco, and a dash of whatever spices felt right in the moment. It’s a sauce that’s bold, layered, and unapologetically retro.
🍲 The Simmer: Low and Slow
I nestled the skewers into the sauce and let them simmer gently in a covered Dutch oven for 90 minutes at 325°F. You can also do this on the stovetop (with lid) or in the oven—just keep the heat low. The result? Tender meat, infused with spicy-sweet flavor, and a sauce that begs to be mopped up with crusty French Baguette or German rolls.
We ate this meal often at small gatherings. I especially remember this Kebab devoured at a Grill Bude, a BBQ Booth in town with some fries. Preferable sides to the Schaschlik is a French Baguette to scoop out the Schaschlik sauce, fries or rice
💬 Final Thoughts: A Taste of the 80s, Reimagined
Making Schaschlik brought back so many memories—of smoky party tents, paper plates, and sticky fingers. It’s a dish that’s loud, colorful, and full of personality. And honestly? It still holds up.
Next time, I might try adding pineapple chunks or serve it with fries and mayo, just like the Imbiss stands used to do. But for now, I’m savoring every bite of this nostalgic masterpiece.
Schaschlik with Curry Tomato sauce
Ingredients
- 1/2 lb pork loin, cut in at least 1 inch cube
- 1/2 lb beef, cut in 1 inch cube
- 1/2 lb smoked bacon or pork belly, thick cut in 1 inch cube (Rauchfleisch)
- 1/2 lb liver, thick sliced and cubed (can be left off, optional)
- 3 bell peppers, preferable red, but green and yellow will do (cut in 1 cubic inch)
- 3 onions, slice or peel thick across
- Ingredients for the Curry Tomato sauce:
- 2 cans tomatoes or 5 fresh tomatoes
- 3 tbsp honey
- 3 tsp caraway seeds (optional)
- Dash of salt and pepper
- Curry powder
- Garlic powder
- Sweet Paprika powder
- 1 tbsp Worcestershire sauce
- 1 tbsp vinegar
- 1 tsp Tabasco (optional)
- 3 tbsp vegetable or olive oil
- 1 cup beef broth
I recommend metal skewers for the grill. If you use the the wooden kind or Bamboo, these skewers need to be moistened first. You can buy these Skewers on Amazon
Instructions
- Freeze meats for 30 minutes for easier slicing or cutting.
- Cut the pork and/or beef, liver, bacon, onions and peppers into cubes, but not to small, about 1 to 1.5 inch cubes.
- Put everything alternately on skewers, end the skewer with beef or pork and press down the skewer.
- Fry the skewers vigorously in oil in a pan or put them on a chargrill (3 min), then remove.
- Cut the leftover onions, bacon and peppers into smaller cubes and fry them briefly in the same pan for several minutes.
- Deglaze with the broth and transfer to a larger pan.
- Add the tomatoes and season well with curry powder.
- Add the honey and dry remaining spices, basically a dash each to your taste.
- At the end add some apple cider vinegar, Worcestershire sauce and Tabasco
- Reduce heat to medium low for about 10 minutes.
- Place the Schaschlik Kebab into the pan with the sauce
- Bake in the oven (325F), or simmer on the stove top in a covered pot or Dutch Oven on low for 90 minutes.
Notes
Serve with rice, fries or a my French Baguette. Store in the refrigerator for several days, or freeze up to 6 month
No time? You can buy the Schaschlik Sauce on Amazon here
