I had always considered myself a decent cook. I mean, I could whip up a mean pasta dish and even managed to master the art of grilling a perfect steak (most of the time). But then, my friend Katja, who I met while traveling through Germany, introduced me to a whole new world of culinary delights. One dish, in particular, completely blew me away: her incredible Schweinefleischspieße, or German-style skewered meat and potatoes.
Katja’s recipe wasn’t just about the delicious combination of flavors, but also the unique way she prepared it. Forget the hot coals and smoky grills – this recipe involved a clever twist that resulted in unbelievably tender meat and perfectly seasoned vegetables, all baked to perfection in the oven.
Intrigued and more than a little bit hungry, I eagerly agreed to learn Katja’s secret. What followed was an afternoon filled with laughter, learning, and the most mouthwatering aroma wafting through the kitchen. Now, armed with Katja’s recipe and a newfound appreciation for German cuisine, I’m excited to share this culinary gem with you!
A Delicious Twist on Skewers: German-Inspired Meat and Potato Bake
This recipe, shared by a friend from Germany, takes classic skewered meat and potatoes to a whole new level! By using a unique marinating technique and baking the ingredients instead of grilling, you’ll achieve incredibly tender meat and perfectly seasoned vegetables.
Ingredients
- 1 kg pork, cut into 1 cm thick pieces
- Salt and pepper to taste
- 4 potatoes, sliced
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 2 tbsp vegetable oil
- 2 onions, cut into rings
- Optional: bacon (for alternating on skewers)
- Aluminum foil
- Parchment paper
Marinade:
- 2 tbsp soy sauce
- 1 tbsp ketchup
- 1 tsp honey
- 1 tsp French mustard
Red Cabbage Salad:
- 300g red cabbage, thinly sliced
- 2 tsp salt
- 1 shallot, finely chopped
- 1 cucumber, thinly sliced
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
Instructions
- Prepare the meat: Pat the pork dry with paper towels. Season both sides generously with salt and pepper.
- Marinate the meat (optional): In a bowl, combine the marinade ingredients (soy sauce, ketchup, honey, and mustard). Add the pork pieces and toss to coat. Let it marinate for at least 30 minutes, or up to overnight for deeper flavor.
- Prepare the potatoes: In a separate bowl, toss the sliced potatoes with salt, pepper, paprika, and vegetable oil.
- Assemble the skewers: Thread the potatoes, meat, onions, and optional bacon alternately onto skewers.
- Prepare for baking: Preheat your oven to 200°C (392°F). Dampen a sheet of parchment paper and place it on top of a sheet of aluminum foil. Spread the assembled skewers on the parchment paper.
- Bake the skewers: Fold the aluminum foil tightly around the skewers to create a sealed pouch. Place the pouch on a baking sheet and bake for 60 minutes.
- Prepare the glaze: While the skewers are baking, combine the glaze ingredients (soy sauce, ketchup, honey, and mustard) in a bowl.
- Glaze and brown the meat: After 60 minutes, remove the foil pouch from the oven and carefully open it. Brush the skewers generously with the glaze. Return the skewers to the oven, open-faced, and bake for an additional 15-20 minutes, or until golden brown and cooked through.
- Prepare the red cabbage salad: Combine the thinly sliced red cabbage, salt, chopped shallot, sliced cucumber, apple cider vinegar, and olive oil in a bowl. Toss to combine and set aside.
- Enjoy! Once the meat is cooked through and golden brown, remove the skewers from the oven. Serve immediately with the red cabbage salad and enjoy!
Tips
- You can substitute chicken or another protein of your choice for the pork.
- If you don’t have skewers, you can arrange the ingredients in a baking dish instead.
- Feel free to adjust the amount of spices and herbs to your taste.
- For a smoky flavor, add a few drops of liquid smoke to the marinade.
