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Home Schaschlik op de kamado

BBQ Summer Meat Skewers Kamado Eastern European Outdoor cooking

Schaschlik originates in the Caucasus and for centuries has been the go-to celebratory dish for large tables and long evenings. Marinated meat, bell pepper and onion on a skewer, slowly grilled over hot coals. On a keij kamado large this dish picks up that extra smoky edge that really completes it. Marinate the meat the evening before and tomorrow's dinner will already be half ready.

x_ckl_recipe_markerSchaschlik on the kamado Schaschlik is the ultimate BBQ classic: marinated meat on a skewer, grilled to perfection. This recipe gives you that smoky, juicy flavor everyone asks for. How to make schaschlik on the kamado? Main course Eastern European 4 servings 25 min 2 min 4 hours 45 min

Cut the pork into cubes of about 3 x 3 cm. Put them in a large mixing bowl.
Make the marinade: mix the yogurt, mustard, paprika powder, garlic, onion powder, olive oil, salt and pepper thoroughly.
Toss the meat in the marinade so all pieces are well coated. Cover the bowl with cling film and marinate in the refrigerator for at least 4 hours, but preferably overnight.
Cut the red bell peppers and onions into large pieces of a similar size to the meat.
Thread the meat, pepper and onion alternately onto the metal skewers. Press the pieces lightly against each other but don't pack them too tightly.
Light the kamado and bring it to a temperature of 200 to 220 degrees Celsius. Use good-quality charcoal for the best flavor.
Place the skewers on the grate and grill them for 15 to 20 minutes. Turn them every 4 to 5 minutes so they brown evenly on all sides and cook through.
Check that the meat is cooked by slicing open a piece. The inside should no longer be pink. Let the skewers rest for 2 minutes before serving.
Serve the schaschlik with fresh flatbread, a refreshing garlic-and-lemon yogurt sauce, and a simple tomato salad on the side.

BBQ Summer Meat Skewers Kamado Eastern European Outdoor cooking 1 kg pork neck or pork loin chop, cut into 3 cm cubes 2 red bell peppers 2 large onions 150 g full-fat yogurt 1 tbsp coarse mustard 2 tsp smoked paprika powder 1 tsp sweet paprika powder 3 cloves garlic, crushed 1 tsp onion powder 3 tbsp olive oil 1 tsp salt Freshly ground black pepper to taste Flatbread, to serve 150 g yogurt, 1 clove garlic and juice of half a lemon (for the sauce) Kamado or ceramic BBQ Metal BBQ skewers Mixing bowl Sharp knife Cutting board Refrigerator (for marinating) Tongs Keij Kamado Large keij-kamado-large Skewer skewer BBQ Tongs bbq-tongs BBQ Accessories bbq-accessories Roman Candles: stuffed sausages with mozzarella and Serrano ham foodies-roman-candles-gevulde-worst-met-mozzarella-en-serrano-ham Sticky spareribs van de BBQ foodies-sticky-spareribs-van-de-bbq 3-2-1 Spareribs from the kamado foodies-3-2-1-spareribs-kamado-bbq Grilled lemon-garlic prawns on the barbecue foodies-gegrilde-citroen-knoflook-garnalen-op-de-bbq

Recipe

Schaschlik on the kamado

Schaschlik is the ultimate BBQ classic: marinated meat on a skewer, grilled to perfection. This recipe gives you that smoky, juicy flavor everyone asks for.

Course	Main course
Kitchen	Eastern European
Servings	4 servings

Preparation time

Preparation time	25 min
Stiffen up min.	2 min
Total	4 hours 45 min

Equipment

Kamado or ceramic BBQ
Metal BBQ skewers
Mixing bowl
Sharp knife
Cutting board
Refrigerator (for marinating)
Tongs

Ingredients

1 kg pork neck or pork loin chop, cut into 3 cm cubes
2 red bell peppers
2 large onions
150 g full-fat yogurt
1 tbsp coarse mustard
2 tsp smoked paprika powder
1 tsp sweet paprika powder
3 cloves garlic, crushed
1 tsp onion powder
3 tbsp olive oil
1 tsp salt
Freshly ground black pepper to taste
Flatbread, to serve
150 g yogurt, 1 clove garlic and juice of half a lemon (for the sauce)

How to make schaschlik on the kamado?

Cut the pork into cubes of about 3 x 3 cm. Put them in a large mixing bowl.
Make the marinade: mix the yogurt, mustard, paprika powder, garlic, onion powder, olive oil, salt and pepper thoroughly.
Toss the meat in the marinade so all pieces are well coated. Cover the bowl with cling film and marinate in the refrigerator for at least 4 hours, but preferably overnight.
Cut the red bell peppers and onions into large pieces of a similar size to the meat.
Thread the meat, pepper and onion alternately onto the metal skewers. Press the pieces lightly against each other but don't pack them too tightly.
Light the kamado and bring it to a temperature of 200 to 220 degrees Celsius. Use good-quality charcoal for the best flavor.
Place the skewers on the grate and grill them for 15 to 20 minutes. Turn them every 4 to 5 minutes so they brown evenly on all sides and cook through.
Check that the meat is cooked by slicing open a piece. The inside should no longer be pink. Let the skewers rest for 2 minutes before serving.
Serve the schaschlik with fresh flatbread, a refreshing garlic-and-lemon yogurt sauce, and a simple tomato salad on the side.

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The marinade is the key here. Yogurt tenderizes the meat, the paprika adds warmth and the garlic provides depth. Take that marinating time seriously and you'll taste the difference right away. This is the kind of dish that brings a hush to the table, in the best possible way.

Want to deepen the flavor even more? Add a few smoking chips to your kamado for an extra smoky note. And for those who like more heat: a pinch of cayenne pepper in the marinade works wonders. Enjoy.

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