Shashlik or Schaschlik as it is called in German is a stick of meat cubes and vegetables like peppers and onions that is very popular in Eastern Europe, Germany and some countries of the Near East.

The meat sticks are usually placed in a deep skillet or pot and slowly cooked in a tasty gravy. The Shashlik sauce plays a major part in making this dish so delicious and is as such vital in the process of producing a great Shashlik. 

Preparation time: 20 minutes 
Cooking time: at least 100 minutes
Resting time: 0 minutes
Total time needed: at least 2 hours
Grade of Difficulty: standard


Serves 4


  • 6 to 8 wooden shashlik skewers
  • 3 tbs. olive oil
  • 500 gram / 1.1lbs. pork goulash
  • 250 gram / 8.8 oz. bacon
  • 2 x 400 gram / 14 oz. cans diced tomatoes
  • 1/2 cup chicken or beef stock
  • 2 large onions, diced
  • 3 bell peppers, ideally differently colored, cut into 5 cm / 2 inch pieces
  • 3 cloves of garlic (or to taste), finely chopped
  • 3 tsp. plain paprika powder
  • 2 tsp. madras curry powder (or another hot curry powder of your choice
  • 3 tsp. cumin powder
  • 1 tsp. salt (or to taste)
  • 1/6 tsp. Carolina Reaper chilli powder (optional)
  • 1/2 tsp. freshly ground black pepper
  • 3 tbsp. apricot jam


  • Push meat, onion, bacon, mushrooms and different colored bell pepper pieces onto a skewer, alternating the ingredients so they shashlik will end up to be colorful in appearance, End each skewer on both sides either with meat or bacon as they tend to stick best to the sticks
  • Repeat this till all skewers are filled with meat and the other ingredients
  • Cut up any unused ingredients into smaller pieces and set aside for the time being
  • Add oil to a large pan and set the hotplate of the stove to high heat
  • Add shashlik skewers to the pan and fry them on all sides for about 3 to 4 minutes or till the meat is beginning to brown
  • Remove skewers from the pan and put aside for the time being
  • Reduce heat of stove to medium, add the chopped unused ingredients to the pan, cover with lid and saute for about 12 minutes, stirring them a few times
  • Quench heat with the stock and add tomatoes, apricot jam and all the other ingredients, stir well
  • Add tomatoes and squash them with a wooden spoon or potato squasher
  • Reduce the heat, add shashlik skewers next to each other, partially cover with lid and let them gently simmer for 1.5 hours, turning them a few times during this time
  • Switch of the stove and serve hot with french fries or boiled potatoes.

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