Schaschlik auf dem Kamado

Zutaten

• 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)

Zubereitung

1. 1

   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.