Gluten-Free Naturally: German Beef Schaschlik

Saturday, October 10, 2026

German Beef Schaschlik

Naturally Gluten-Free Meals

German Beef Schaschlik

Makes 10-12 skewers, Serves 4-6 people

INGREDIENTS

The Meat Skewers

10-12 Wooden Skewers, soaked in water

2 Lbs Beef Chuck, cut in 1” cubes

2 Large Onions, quartered and separated

Salt & Pepper, to taste

For The Sauce

4 Tbls Oil, for frying

2 Onions, and whatever is left from above, sliced

3 Red & Yellow Peppers, cut into 1" chunks

7-8 Bacon Slices, cut into ½" pieces

3 Cups Chicken Broth

3 Cups Beef Broth

1 Large Dill Pickle, thinly diced

¼ Cup Pickle Juice, from same jar

2 Tbls Dijon Mustard

3 Tbls Paprika

1 Tsp Cayenne Pepper

2 Bay Leaves

1 Pinch of Ground Cloves

¾ Cup Ketchup

Salt and Pepper, to taste

DIRECTIONS

Thread the beef on skewers, alternating beef and onions. Not more than 4 or 5 chunks of meat per skewer. Brown the meat skewers in a large skillet with a little oil. As they brown sprinkle with a salt and pepper and move them to a crockpot or large stewpot.

When the skewers are done, use the same skillet to brown the bacon. Add the onions and peppers and cook for about 5 minutes or until tender and a little caramelized. Then add a bit of broth to deglaze the pan.

Add the remainder of the chicken and beef broth, chopped pickle, pickle juice, mustard, paprika, cayenne, bay leaves, cloves, ketchup, salt and pepper. Bring everything to a low simmer and transfer the sauce to the crockpot. Press the meat skewers down into the sauce if necessary so that the meat is covered. Set the crockpot to low heat, and leave to simmer for about four hours with the lid on. Then cook uncovered for another hour to reduce and thicken the sauce. If using a stewpot simmer covered on low for about an hour or two then remove the cover for an additional hour.

Remove the skewers, and the bay leaves, and use an immersion blender, or food processor to blend the sauce smooth. Throw the bay leaves. Once the sauce is smooth, return the skewers to the sauce and keep warm till serving.

NOTE: Always read labels carefully

CarolAnne Le Blanc