This Schisch Kebab or Schaschlik recipe brings back memories of Family get-togethers of my childhood. An easy dish we had prepared on skewers sometimes a day before, and then cooked on low in a curry-tomato sauce in the oven. 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 Crusty French Baguette to scoop out the Schaschlik sauce, or simply Rice.
The meat can be frozen for 30 minutes for easier cutting. I would use Pork and/or Beef (Chicken to your preference), Bacon, Paprika and Onions all cut in cubes and then slide on a skewer. Push down the meat as an end piece. With that a homemade decadent Curry-Tomato sauce. If you like a shortcut you can order the German Curry Schaschlik Kebab sauce online below:
The Kebabs can be charred on a Charcoal Grill first or fried a pan, then finished by baking on low on the stove top, or in the Oven with the Curry-Tomato sauce
You need Skewers for your Schisch Kebab. I recommend metal 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 below that have both Metal and an extra pack Bamboo:
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 peppers, red, green and yellow, cut in 1 cubic inch
- 3 onions, slice or peel thick across
- 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
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 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.
- Serve with Rice or a French Baguette
More HELA Spice Ketchup here you can use also for the Currywurst:
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