German style pork shashlik recipe

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This juicy, tender and tasty German pork shashlik recipe from the oven makes a perfect meal to feed the crowd on chilly nights. Made with pork, onions, bell peppers and vegetable stock without marinating the meat. And served with curry spicy ketchup.

Shashlik is my grandma in law, Rosa ‘s specialty that she makes once a year. The whole family gather at Rosa’s house for this irresistible dinner. Rosa worked in a butcher’s shop, were she sometimes used to make more than 2000 shashliks daily with her three other colleagues. And that’s how she learned how to make this recipe, which is always a hit every time she makes it.

What is shashlik (Schaschlik)

Shashlik is simply skewered meat and vegetables that is popular in Germany. You’ll find it at almost every German takeaway (Imbissstube) and also on restaurant menus. This recipe is made with pork shoulder, pork belly, liver, onions, bell peppers and vegetable stock. Rosa makes a sauce using store-bought curry ketchup and pour it over shashlik before serving. But feel free to make a homemade curry ketchup.
You don’t necessarily have to use pork shoulder, but you want to use pork cut with a bit of fat. This makes shashliks juicy.

What you’ll need to make German style shashlik

  • 2,5 kg (5,6 lbs) pork, boneless with a bit of fat
  • 700 g (1,6 lbs) pork belly, cut into not too thin slices
  • 1,5 kg (3,3 lbs) bell peppers, (red, yellow and green)
  • 2,1 kg (4,7 lbs) onions
  • 700 g (1,6 lbs) pork liver
  • 2 liters (67,6 fl oz/ about 8 ½ cups) vegetable stock

For the sauce

  • 875 ml (30 fl oz/ 3 ¾ cups) curry Gewürzketchup
  • 200 ml (6,8 fl oz/ about ¾ cup) water

You’ll also need

  • salt, paprika powder and curry to sprinkle shashlik before serving
  • 2x baking sheet (33 x 40 cm(15,7 x 13 inch))
  • 28 skewers, any

How to make German pork shashlik

Cut pork, pork belly, liver and bell peppers into bite-sized pieces. Peel and cut onions into quarters. Remove the inner cores and separate the remaining onion parts into two layers, until you have had used up all the onions.

Preheat the oven to 200 °C (395 °F). Then put the meat and vegetables alternating on skewers. Start with meat, followed by bell pepper, pork belly, onions, liver and then onions. Start over until the skewer is full. It’s best to end with the meat, since it holds better. Repeat the process until you have used up all the meat and vegetables.

Arrange shashliks on the baking sheets. We’ve used 2 baking sheets for this recipe. Sprinkle part of the onion inner cores and the remaining peppers (if you have some) on top and then pour over half of the vegetable stock. Put the baking sheet in the preheated oven and let cook for 30 minutes.

In the meantime make the sauce. Simply combine ketchup and water in the pot and warm over medium heat. If you’re not a fan of store-bought ketchup feel free to make homemade curry ketchup.

After 30 minutes remove the baking sheet from the oven, turn the shashliks and reduce the heat to 180 °C (356 °F). Let cook for another 30 minutes and done.  Pour the remaining vegetable stock on the next baking sheet with shashliks and follow the cooking steps you did to the first baking sheet.

Serve immediately!!

How to serve shashlik

Put one or two shashliks on a plate, sprinkle with salt, paprika and curry powder. Spread the sauce nicely on top and sprinkle once again with paprika and curry powder. Serve with bread rolls, homemade bread, fried potatoes or french fries.

More gluten free recipes

German pork shashlik recipe

This juicy, tender and tasty German style shashlik recipe from the oven makes a perfect meal to feed the crowd on chilly nights. Made with pork, onions, bell peppers and vegetable stock without marinating the meat. And served with curry spicy ketchup.
Prep Time1 hr
Cook Time2 hrs
Total Time3 hrs
Course: Dinner, Lunch, Main Course
Cuisine: European, German
Keyword: crowd pleaser, gluten free, Low carb, oven baked pork, pork kebab, Schaschlik, shish kebab
Servings: 28 shashliks
Author: Ester from esterkocht.com

Equipment

  • 2x baking sheet (33 x 40 cm(15,7 x 13 inch))
  • 28 skewers, any

Ingredients

For shashlik

  • 2,5 kg (5,6 lbs) pork shoulder
  • 700 g (1,6 lbs) pork belly cut into not too thin slices
  • 1,5 kg (3,3 lbs) bell peppers (red, yellow and green)
  • 2,1 kg (4,7 lbs) onions
  • 700 g (1,6 lbs) pork liver
  • 2 liters (67,6 fl oz/ about 8 ½ cups) vegetable stock

For the sauce

  • 875 ml (30 fl oz/ 3 ¾ cups) curry Gewürzketchup
  • 200 ml (6,8 fl oz/ about ¾ cup) water
  • salt, paprika powder and curry to sprinkle shashlik before serving

Instructions

  • Cut pork, pork belly, liver and bell peppers into bite-sized pieces. Peel and cut onions into quarters. Remove the inner cores and separate the remaining onion parts into two layers, until you have had used up all the onions. Preheat the oven to 200 °C (395 °F). Put the meat and vegetables alternating on skewers. Start with meat, followed by bell pepper, pork belly, onions, liver and then onions. Start over until the skewer is full. It's best to end with the meat, since it holds better. Repeat the process until you have used up all the meat and vegetables.
  • Arrange shashliks on the baking sheets. We've used 2 baking sheets for this recipe. Sprinkle part of the onion inner cores and the remaining peppers (if you have some) on top and then pour over half of the vegetable stock. Put the baking sheet in the preheated oven and let cook for 30 minutes.
  • In the meantime make the sauce. Simply combine ketchup and water in the pot and warm over medium heat. If you're not a fan of store-bought ketchup feel free to make homemade curry ketchup.
    After 30 minutes remove the baking sheet from the oven, turn the shashliks and reduce the heat to 180 °C (356 °F). Let cook for another 30 minutes and done. Pour the remaining vegetable stock on the next baking sheet with shashliks and follow the cooking steps you did to the first baking sheet. Serve immediately!!
  • Put one or two shashliks on a plate, sprinkle with salt, paprika and curry powder. Spread the sauce nicely on top and sprinkle once again with paprika and curry powder. Serve with bread rolls, homemade bread, fried potatoes or french fries.

Did you make this recipe? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

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