Baked Shish Kebab
|Boneless pork||2 1⁄2 Pound, cut into 1 -inch [2 1/2- cm.] cubes|
|Hot red chilies||5 , sliced into rings and seeded (Or Fewer According To Taste)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Hungarian paprika||1 Teaspoon|
|Pureed tomato||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Stock/Warm water||1⁄2 Cup (8 tbs), heated|
|For the topping|
|Plain yogurt||1 Cup (16 tbs)|
|Eggs||2 , lightly beaten|
|Crumbled dried summer savory||1 Teaspoon|
|Chopped fresh parsley||1 Tablespoon|
Season the pork cubes with a little salt and pepper, and thread them onto wooden or metal skewers alternately with the rings of chili pepper, allowing five or six pork cubes for each skewer.
Heat the oil in a large skillet and fry the kebabs on the skewers, turning them until lightly browned on all sides.
Then arrange them side by side in a lightly greased shallow baking dish.
In the oil left in the skillet, fry the onions for 10 minutes or until softened.
Add the flour and paprika, stir to blend, then add the pureed tomato and pour in the hot stock or water.
Season to taste, bring this sauce to a boil, and pour it over the skewered meat.
Bake, uncovered, in a preheated 350° F. [180° C] oven for about 30 minutes or until tender.
For the topping, whisk the eggs and yogurt together.
Season with some salt and pepper, and pour the mixture over the meat.
Sprinkle with the savory, return to the oven, and bake for about 30 minutes more or until the topping is set and golden brown on top.
Serve in the baking dish, sprinkled with parsley.
Deep-fried, julienned potatoes and buttered peas go well with this dish.