Grill
Shish kebab skewers with paprika sauce and lecho
This variant combines the classic shish kebab skewer with paprika sauce and lecho much more completely. This is exactly why the dish not only looks colorful, but also technically more rounded: the skewers add a roasted aroma, paprika sauce ensures binding and the Letscho provides the appropriate sweet and spicy vegetable base.
Timing
- Preparation: approx. 20 minutes
- Marinate: approx. 2-3 hours
- Grilling time: approx. 18-22 minutes over medium heat
- Sauce in parallel: approx. 10 minutes
- Rest time: 3 minutes
- Total without marinade: approx. 45 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 525 kcal
- Protein
- ≈ 57.5 g
- Carbohydrates
- ≈ 15.5 g
- Fat
- ≈ 24.4 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 peppers · ≈ 300.0 g
- 2 onions · ≈ 200.0 g
- 4 tbsp oil · ≈ 54.6 g
- 250 g lecho · ≈ 250.0 g · Assumed quantity / reference product
- 200 ml paprika sauce · ≈ 200 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1kg pork
- 2 peppers
- 2 onions
- 4 tbsp oil
- 2 tsp paprika powder
- 1 tsp salt
- 1/2 tsp pepper
- 250 g lecho
- 200 ml paprika sauce
- optional: 1 clove of garlic
Instructions
- Cut the pork into cubes and marinate with oil, paprika powder, salt, pepper and optionally garlic.
- Cut the peppers and onions into large pieces and put them on skewers along with the meat.
- Cook the skewers on the grill or in a grill pan over medium heat, turning regularly.
- At the same time, heat the paprika sauce and lecho together in a small pot and let it simmer gently for a few minutes.
- Season the sauce and, if necessary, bring it to the desired consistency with a little water or broth.
- Either nap the finished skewers directly with the sauce or serve the paprika and lecho sauce separately.
- Serve with bread, rice or baked potatoes.
