Asian style shashlik
Ingredients for 4 servings:
Shish kebab
- Pork neck 580 g
- Salt 1.5 teaspoons
- Pepper 1 teaspoon
- Parsley leaves 4 g
- Sweet paprika 1.5 teaspoons
- Hot pepper ΒΌ teaspoon
- Soy sauce 120 ml
- Ginger 55 g
- Onion 65 g
- Garlic 12 g
Bulgur
- Bulgur 200 g
- Water 400 ml
- Salt pinch
Grilled vegetables
- Peppers 80 g
- Tomato 90 g
- Onion 30 g
- Red onion 30 g
- Zucchini 30 g
- Eggplant 30 g
- Oil 3 tablespoons
- Salt pinch
- Pepper pinch
Preparation:
Shish kebab
- Cut the meat into 3x3 cm cubes and then marinate it in spices and soy sauce. Finely chop the onion, garlic and ginger and mix with the meat. Set aside for an hour.
- Thread the pieces onto a skewer to form a shish kebab. Place in a baking dish and pour in the remaining marinade.
- Put it in the oven on a rack and bake according to the instructions shown on the display.
Bulgur
- Pour hot water over the bulgur and add salt. Cover the dish with a lid or aluminium foil, place it in the oven on a deep baking tray and bake according to the instructions shown on the display.
Grilled vegetables
- Cut the vegetables into 1 cm thick slices and arrange them alternately on a flat baking tray. Season, drizzle with oil, place in the oven and bake according to the instructions shown on the display.
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