Shish Kebabs

Ingredients

• 3 onions
• 3 Garlic cloves
• Salt
• black pepper (freshly ground)
• 2 tsp paprika powder (hot pink)
• 1 tbsp Rapeseed Oil
• 200 ml sparkling mineral water
• 400 g pork tenderloin
• 1 small red chili pepper
• 450 g ripe plum tomatoes (3 ripe plum tomatoes)
• 2 tbsp ketchup (homemade or store-bought)
• 1 tbsp balsamic vinegar
• 400 g green bell peppers (2 green bell peppers)
• 2 Spring Onions

Instructions

1. 1.

   Peel the onions, cut into large cubes and press through a garlic press into a bowl.

2. 2.

   Also peel the garlic cloves and press them in. Season heavily with salt, pepper and paprika powder. Whisk in rapeseed oil and sparkling mineral water.

3. 3.

   Rinse the pork tenderloin, pat dry and slice thinly. Fold into the onion‑garlic mixture, cover with cling film and let marinate in the refrigerator for about 4 hours.

4. 4.

   Meanwhile clean the chili pepper, halve it, wash and finely chop.

5. 5.

   Blanch the tomatoes by pouring boiling water over them and letting sit 1–2 minutes. Rinse under cold water and peel off the skins.

6. 6.

   Halve the tomatoes and roughly cube them, add the chopped chili to a bowl and pulse with an immersion blender until coarse. Stir in ketchup and balsamic vinegar. Season with salt and pepper. Cover with cling film and refrigerate.

7. 7.

   Halve the green bell peppers, remove seeds, wash and cut into ~2 cm cubes.

8. 8.

   Remove pork from the marinate, let drain slightly and thread alternately onto 4 long kebab sticks with the pepper pieces. Grill over a hot rack, turning frequently, for about 12 minutes until cooked through.

9. 9.

   Stir the spicy tomato sauce well. Clean the spring onions, wash and slice into thin rings including the green parts. Sprinkle over the sauce and serve together with the shish kebabs.