This is a German- Turkish- Hungarian fusion dish that is very popular in German Roadside stands. It is unique to me in that it is the first Kebab style dish that is braised rather than BBQued.
The sauce is absolutely delicious.
Makes 10-12 skewers, Serving size: 2 Skewers- Prep time: 30 min -Cook time:2 hours- Total time: 2 hours 30 minutes ,- (4-6 servings)
- For the Sauce:
- The Meat Skewers
- wooden skewers soaked in water
- 2 lbs. beef chuck in 1"cube's
- 2 large onions, quartered and separated into 3 to 4 layers
- salt and pepper
- 4 tablespoon oil for frying
- 2 large onions, and whatever is left from above, sliced
- 3 large red or red and yellow bell peppers cleaned and cut into 1" chunks
- 7 to 8 bacon slices, (1/2 lb) cut into 1/2 " pieces
- 3 cups chicken broth
- 3 cups beef broth
- 1 medium/large dill pickle, thinly diced
- 1/4 cup pickle juice from same jar
- 2 tablespoons good mustard, medium sharp
- 3 tablespoons paprika, I used Hungarian Sweet
- 1 teaspoon cayenne pepper
- 2 bay leaves
- 3/4 cup tomato ketchup
- salt and pepper to taste
Adapted from kitchenproject.com
Cut the onions into 1 inch chunks. Thread the beef on skewers Alternating Beef and Onions. Not more than 4 or 5 chunks of meat per skewer.
If some Onions are odd shape trim them. The skewer needs to lay flat.
Brown the meat in a skillet with a little oil. You can do these in batches and reserve on a plate or a crockpot. Sprinkle with a little salt and pepper while they are warm.
While the meat is browning gather your ingredients for the sauce
When the skewers are brown you can then put them in a crockpot to finish simmering after the sauce is made, otherwise reserve them to a plate while making the sauce.
To start the sauce brown the bacon in the same skillet. Add onions and peppers and cook for 5 minutes or until they are tender. Then add a little broth to deglaze the pan. Add the remainder of the chicken and beef broth, chopped pickle, pickle juice, mustard, paprika, cayenne, bay leaves,ketchup, salt and pepper. Add the meat skewers to the sauce. Meat should be covered with the sauce at all times. To accomplish that, I divided the meat and the sauce into two pots. Simmer over very low heat for 1 hour, with the lid on. Cook uncovered for another hour. This will reduce the sauce and make it nice and thick. Remove the bay leaves
Use an immersion blender, or food processor to blend the sauce smooth.
spread over the meat.