Schaschlik Mit Pommes Frites...Try it you'll like it!

[Hubert Flottz]

Schaschlik Mit Pommes Frites

1 medium Onion diced
2 cloves Garlic diced
1 Chili pepper diced
3-4 Tablespoons olive Oil(may use cooking oil)
1 large can of Diced Tomatoes
1 10.5 oz bottle Ketchup
Salt
1 Tablespoon each of Sugar, Curry Powder, Paprika
1 Tablespoon Oregano
1 1/2 lbs each of Beef Sirloin Steak or round steak and Pork Shoulder Steak cut into approx 1 inch squares
1 Bag of Small Boiling Onions or 2 Large Sweet Onions
Several strips of Thick Sliced Bacon cut into 1 inch squares
2 Large Green Bell Peppers
Tabasco & Worcestershire Sauce

Saute onions, garlic and chili pepper in one tablespoon of olive oil. Add tomatoes including liquid, ketchup, curry, paprika and oregano, bring to a boil. Simmer on low for 30 minutes.

In the meantime cut meat into bite-size pieces. Cut onions, green peppers and bacon into large bite sized pieces. Alternate meat, bacon and vegetables on wooden skewers.

Brown assembled kabobs on all sides in a skillet with remaining oil. (About a half hour on the outdoor grill seems to work best for me, because all the kabobs can be browned at one time. Grilling adds an extra nice flavor and it also cooks out most of that unhealthy bacon fat but leaves the smokey taste.)

Add salt, Tabasco & Worcestershire sauce to tomato sauce to taste. Cover skewers in appropriate size casserole dish with sauce and bake one hour in preheated 375 degree oven. Add a little water and stir if sauce begins to thicken too much too quickly.

Serve with French Fries(pommes frites)covered in the sauce left over in the casserole dish after you've removed the kabobs.

enjoy...

[eleny]

1. I just had a sandwich and I still want one of these kabobs right now

Some recipes sound just that good. This is one of them.

[Hubert Flottz]

2. This is a tasty dish...

I first tasted these in Germany in 1970 and about 5 years ago I finally found the recipe. It's the real deal...

I noticed that when I posted the recipe I forgot to say that these should be baked in a covered baking dish or roaster. The reason I say roaster is...when I make these I usually double or triple the recipe depending on how many I'm feeding. Also the left-overs are even better when you warm them up the next day. I usually don't get many left-overs.