German Imbiss Schaschlik by Jizzelchenssoulfood

Ingredients

• 1 kg pork shoulder, cut into 3cm cubes
• 4 large onions, sliced
• 200 ml ketchup
• 100 ml broth (beef or vegetable)
• 50 ml soy sauce
• 2 tbsp paprika powder (sweet)
• 1 tbsp paprika powder (hot)
• 1 tbsp mustard
• 2 tbsp sugar
• 1 tsp liquid smoke (optional)
• 2 tbsp oil
• 1 cup to taste

Instructions

1. Marinate the pork cubes with salt, pepper, and half of the paprika powders for at least 30 minutes.
2. Thread the marinated pork cubes onto skewers, alternating with large pieces of sliced onion until ready to serve.
3. In a pot, heat the oil over medium heat. Add the remaining sliced onions and sauté until softened and lightly golden, about 8-10 minutes.
4. Stir in the ketchup, broth, soy sauce, remaining paprika powders, mustard, sugar, and liquid smoke (if using) until ready to serve.
5. Bring the sauce to a simmer and cook for about 10 minutes, stirring occasionally, until slightly thickened.
6. Season the sauce with salt and pepper to taste until ready to serve.
7. Grill or pan-fry the schaschlik skewers over medium-high heat for about 15-20 minutes, turning regularly, until the meat is cooked through and nicely charred.
8. Alternatively, bake the skewers in a preheated oven at 200°C (400°F) for 25-30 minutes, basting with the sauce during the last 10 minutes.
9. Serve the hot schaschlik skewers generously coated with the prepared sauce until ready to serve.