1h30min cooking time .
Pork Neck Skewers
Shashlik is simply a grilled (often marinated) skewer. The barbecue skewers have their origins in Russia and Southeastern Europe. Shashlik skewers are a traditional snack in Russia, the Caucasus, Serbia and Hungary. Even on German food stalls, the delicious skewers are a staple.
- 2 1/4 lbs pork neck (alternatively pork loin)
- 1 lb bacon strips
- 4 Bell peppers
- 4 onions (medium size)
- 1 pint of chicken broth
- 2 1/2 oz of honey
- 2 1/2 oz sugar beet syrup
- 3 tbsps Balsamic Bianco
- 2 tbsps Worcestershire Sauce
- 7 oz of tomato paste
- 3 tsp paprika powder
- 1 tsp curry powder
- 1 tsp of Magic Dust Seasoning
- 2 tsps Tabasco
- 2 tsps olive oil
- First prepare the skewers. Cut the meat into large dice and placed in a bowl. We recommend pork neck, because it is just juicier and tastier than pork loin. Add one to two tbsps of olive oil, the Magic Dust BBQ-Rub and mix well.
- Cut the bacon strips into 1/3rds length wise and set aside. Cut onions into eighths lengthwise. Wash the peppers and cut them into rectangular pieces so that they can be skewered. Once all the preparation is done, you can start skewering.
- If you really want to prepare the shashlik on wooden skewers, you should soak them for at least two hours so that they do not burn.
- Set up your Kamado Joe for direct cooking at 350F. (FYI you will convert the Joe from direct to indirect cooking later in the recipe)
- Use double skewers because it makes it easier to turn on the grate and the food does not spin around its own axis.
- Skewer the meat, alternating the pepper, onion, bacon and seasoned meat first. Continue in this order until you have evenly skewered all the ingredients. You should have some left over pepper and onion.
- Put the leftover vegetables in a cast-iron pan with a little olive oil, place on the grill and fry the vegetables to a medium heat.
- If the onions and peppers have already taken on a little color, add the tomato paste and stir fry until slightly softened, so that the taste is even more pronounced. Be careful: if the tomato paste burns, it will be bitter and usable.
- Now, stir in the broth and add all the remaining ingredients while stirring. The sauce is almost ready. Slowly simmer in order to give the sauce a unique taste.
- Set the cast-iron pan aside in order to grill the skewers.
- Grill and turn them around until they have roasted aromas on all sides. Place the skewers in a stainless steel casserole and top with the sauce.
- Convert the grill to indirect heat. In the Kamado Joe, set the deflector shields in and you have an indirect grill.
- Simmer the skewers at 250 F for a good hour.
- In the meantime, keep an eye on the consistency of the sauce. If it appears too thick, add some more broth or water. After about an hour, the aromatic shashlik sauce has a wonderfully creamy consistency and the meat of the skewers is tender and juicy. Pommes or roasted potatoes, for example, go well with the skewers. Enjoy!!!