balkan skewer - šašlyk

Preparing the ingredients. Halve a few small red onions. Cut a few larger yellow onions into slices for use in the sauce. Peel multicoloured peppers with a vegetable peeler and cut into squares. Peel a few cloves of garlic. Cut courgettes into slices and divide them into four pieces. Choose different types of quality meat. Cut the meat into large cubes. Make the skewers. Take long flat meat skewers and thread the meat onto them, alternating with half a red onion, pepper squares and pieces of courgette. Season the skewers with salt and pepper. Make the sauce. Bring the barbecue up to temperature. Take a long, deep oven dish and pour in a generous splash of olive oil. Add the yellow onions and the rest of the peppers and courgettes. Mix well and put the dish in the cold zone of the barbecue. Close the lid and let the vegetables cook for 15 minutes. Then add the other ingredients: tomato passata, a tin of whole tomatoes, chicken stock, a few pickled smoked peppers with a little liquid from the jar. Finish off with a few splashes of ketchup and Smokey sweet sauce from Jack Daniels, if you have that at home. Season with mild paprika, cayenne pepper, pepper and salt. Mix the sauce well and leave to simmer for another 15 minutes under a closed lid. Grill the skewers. Now put the barbecue in the smoke position. Place the skewers on the edge of the oven dish with the sauce, without letting them touch the sauce. Close the lid and smoke the skewers for about ten minutes. Do not smoke them for too long, as the smoky flavour of the meat will then become too dominant. Return the valves to the normal position for a medium temperature. Close the lid and let the skewers grill for another twenty minutes or so. Then place them in the sauce and leave the dish in the cold zone for another half an hour. Finish on the plate with chopped flat parsley and serve with grilled baguette.