Skewers in Gypsy Style with Spicy Paprika Dip

Ingredients

• 700 g pork tenderloin
• 2 Garlic cloves
• 5 tbsp sunflower oil
• Salt
• pepper (from grinder)
• 2 onions
• 1 small zucchini
• 1 yellow bell pepper
• 600 g red bell peppers
• 2 fresh hot chilies
• 1 small onion
• 2 tbsp oil
• 1 Garlic clove
• 200 ml vegetable broth
• Salt
• freshly ground pepper

Instructions

1. 1.

   Cut the meat into large, bite‑size cubes. Peel and press the garlic, then mix with 3 tbsp oil, salt, and pepper in a bowl. Combine the meat with this mixture and let it marinate covered for 30 minutes.

2. 2.

   For the paprika sauce, wash the red peppers, peel with a vegetable peeler, halve, deseed, and chop finely. Wash the chilies, halve, deseed, and finely chop. Peel and finely chop the onion. Heat oil in a pot and sauté the onion without browning until soft. Add the pressed garlic. Mix in the pepper and chili pieces, pour in broth, cover, and simmer on low heat for about 30 minutes. Season with salt and pepper, then blend to a smooth consistency.

3. 3.

   Meanwhile wash, trim, and slice the zucchini into ~1 cm thick rounds. Wash the yellow bell pepper, halve, deseed, remove white membranes, and cut into large pieces. Peel the onions and cut them lengthwise into wide strips.

4. 4.

   Remove meat cubes from the marinate and skewer alternately with zucchini, peppers, and onions. Heat the remaining oil in a large pan and cook the skewers for about 10–12 minutes, turning to brown all sides.

5. 5.

   Serve the gypsy skewers with the paprika sauce.