Classic wine kebab
If you like the recipe, also try our suggestions for tas kebab or drusan kebab.
Ingredients · Servings 4
- pork - 500 g shol
- onion - 80 g
- oil - 30 ml
- butter - 1 tbsp.
- tomato paste - 1 tbsp.
- brashno - 1 tbsp.
- red wine - 50 ml
- red pepper - 1/2 tbsp.
- black pepper - 1 pinch
- black pepper - 3 - 4 grains
- bay leaf
- salt - to taste
Method · 1 h 10 min
- Clean the pork if necessary and cut it into small bites of approximately the same size - about 25-30 g each. This way the meat will cook evenly and become more tender. Sprinkle with salt and a little ground black pepper.
- Peel the onion and chop finely.
- Heat the oil and butter in a deep saucepan or wide frying pan. When the fat is well heated, add the meat and chopped onion.
- Cook the mixture over medium heat, stirring occasionally. Gradually the onion softens and releases its juices, and the meat begins to stew. Cook until the liquid from the onion has almost evaporated and the meat is left in the fat.
- Then add the red pepper and tomato puree, which can be slightly diluted with a little water beforehand. Stir the mixture well to evenly distribute the spices.
- Pour in half of the red wine and simmer over low heat for a few minutes to blend the flavors. Once the liquid has reduced slightly, add a little hot water or broth, just enough to partially cover the meat.
- When the meat begins to soften, add the remaining wine, bay leaf and peppercorns. Fry the flour lightly in the oil until light golden and add to the dish to thicken the sauce.
- Place the pan in a preheated oven at about 180°C and bake the wine kebab until the meat is fully cooked. During baking, the sauce thickens and the meat becomes very tender.
- The finished wine kebab is served hot. It is most often served with a side dish of buttered rice, which perfectly absorbs the aromatic sauce of the dish.
