1 finely chopped onion
2 tablespoons olive oil
4 cloves finely chopped garlic
2 dl ketchup
2 dl brown sugar
1 dl eplesidereddik
1 lime juice and finely grated peel (only the green)
2 ss worchestersaus
3 drops of tabasco
1 ts liquid smoke
A little cayenne pepper (depending on how spicy you want it)
Fry the onion and garlic in the olive oil at medium temperature until the onion is slightly golden and soft. Add the rest of the ingredients. Taste your way to the desired strength. Let the sauce simmer for 30 minutes.
150 - 200 g veal (tenderloin, tenderloin or tenderloin) per person
Onions in large pieces
Peppers in large chunks
Corn cobs, divided into 5 slices
The meat is divided into large cubes and added to the BBQ sauce, preferably overnight. If you use wooden skewers, these must be left in water for a while before you use them so that they do not catch fire. Put meat, onions, corn and peppers on the skewers and place them on a hot grill. Turn often. The meat should be pink inside, just like beef, so do not grill it for too long.
Served with e.g. tiny oven potatoes, which you can find the recipe for HERE .