Ingredients
Tomato sauce:
- 1 onion
- 2 cloves of garlic
- 750 ml tomato juice
- 2 tbs apricot jam
- salt, pepper
- chili powder / cayenne pepper powder
- ginger
Shashlik skewers:
- 300 g lean pork collar
- 2 onion
- 200 g veal liver
Preparation
Tomato sauce:
1. Peel and mince the onion and garlic, then add to the pot.
2. Heat the pot on highest level up to the roasting window, switch to low level and briefly roast.
3. Deglaze with the tomato juice and add the jam. Over high heat, cook down the sauce until it thickens, then season until it’s as spicy as you prefer.
Shashlik skewers:
4. Remove meat from the refrigerator about 30 minutes before you intend to prepare it.
5. Cut the pork collar and liver into cubes that are about 2.5 cm in size. Peel and slice the onion into wedges.
6. Prepare 4 skewers, alternating between pork, liver and onion wedges.
7. Heat the pan on highest level up to the roasting window, then switch to low level, pat the skewers dry with a paper towel, place the skewers inside the pan and cook on all sides for approx. 10 minutes.
8. Season the skewers with salt and pepper and serve with the tomato sauce.
This recipe has been tested and approved by AMC.
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