My Mom's "Schaschlik" (Shashlik/ shish kebab)


My Mom grills her shashlik skewers in the oven and uses this special shashlik seasoning. I like a mix of meat and veggie shish kebabs the best. 

As meat, I prefer lean pork meat ("Schinkenbraten/-gulasch", shoulder pot roast/steak), here you have to be careful not to overgrill it as it gets dry fast. Fattiger meats might be juicer and easier to grill. Mix up your meats and add other kinds such as pork sausage/ bologna (in German called Fleischwurst) or chicken.

The shashlik sauce is the best about the dish :) It's perfect with the meat and veggies, but don't forget a traditional side of freshly fried french fries. These also taste delicious dipped into the shashlik sauce!

If you don't use all the shashlik sauce, I highly recommend to bottle it up!

Note: Shashlik seasoning is a mix of several other seasonings such as salt, pepper, paprika, ginger, onion and garlic seasining, some herbs such as oregano, basel, thyme and rosemary, and liquid smoke


  • 8-10 skewers (metal or wood)
  • 200-300g pork (e.g., boneless shoulder pot roast/steak, "Schinkenbraten/-gulasch")
  • 100g pork sausage/ bologna (or other meat or sausages such as chicken, etc.)
  • 2 bell peppers (preferably different colors)
  • 1 white onion
  • 1 red onion
  • 5-10 cocktail tomatoes
  • 2-3 Tbsp oil
  • salt, pepper, cayenne pepper, shashlik seasoning to taste
  • side of fries

For the shashlik sauce:

  • 1 cup ketchup
  • 1 cup shashlik ketchup
  • 2 Tbsp siracha
  • cayenne pepper to taste



Preheat the oven at 180 degree Celsius/ 400 degree Fahrenheit (grill, or possibly fan with/without grill).

Prepare the skewers:

Cut the meat (pork, pork sausage, etc.) into two inch cubes. Cut the bell pepper in 1-2 inch squares and the onions into wedges. Prepare the meat skewers by repeating putting on a piece of meat, bell pepper and onion. Keep a few pieces of bell pepper and onion for the sauce.

I always like to add a few veggie skewers. Prepare a few tomato skewers, red onion skewers,  and skewers with a mix of tomatoes, bell pepper and onions. 

Season the skewers with salt, pepper, cayenne pepper and shashlik seasoning.

Grill the shish kebab:

Pour oil in a baking tray so that it covers the the entire tray. Place the pork skewers on the tray and put the tray in the middle rack of the oven. Add the lose pieces of bell pepper and onion to the baking tray. Grill for 30 minutes. Check the skewers a few times, turning them around and base them with the pan oil. 

If you also use other meat (e.g., pork sausage, bologna, chicken, etc.) and veggie skewers, you might want to add them about 15 minutes after the pork skewer to the oven. They do not need as long.

Don't grill the pork too long, as it could get try. If you have especially lean meat, grill a bit shorter, you can always try the meat with a fork.

Prepare the shashlik sauce:

Take the shish kebabs out of the oven, keep the baking tray with the oil and pan trippings and the lose pieces of bell pepper and onions.

In a separate bowl, add the ketchup, shashlik ketchup, the siracha sauce and cayenne pepper to taste. Mix everything. Pour the sauce in the baking tray that still has the oil/ pan trippings and some pieces of veggies. This will add some flavor and give it the special kick. Add a bit of water (if sauce gets too thin, add more ketchup). Mix everything again in the baking tray and heat up in the oven for a few minutes. 

In the end, put the skewers back in the sauce and heat up again for a few minutes.


Remove the meat and veggies from the skewers and place on a plate. Add a side of fries. Top with the shashlik sauce and add a bit in a separate bowl for dipping.

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