Read the whole recipe before starting.
Add the olive oil to a bowl for mixing the marinade. Peal the clove of garlic and crus using a garlic press, then add the crushed garlic to the marinade. Add the sambal
to the marinade, stir through. Now add the paprika powder and ground cumin to the marinade and stir through, then add some salt and pepper, and stir through until
all is mixed through. Set the bowl with the marinade mixture aside. Now, if you have wooden skewers, add these to a container covering the skewers in water, this will
prevent burning when BBQ'ing the Shashlik.
Cut the pork tenderloin to pieces, they should be large enough to fit pieces of pepper and union, so the pieces should be about double the size as I use when
doing a satay. Add the pieces to a bowl for marinating. Then stir through the marinade mixture again, and pour it over the meat in the bowl, and mix everything
through so every peace of meat is covered with the marinade. Cover the bowl and add the bowl with the marinated meat to the refrigerator. The meat has to marinade
for at least 3 hours. Take the bowl out of the refrigerator, about one hour before making the Shashlik skewers.
When you have taken the meat out of the refrigerator, stir everything through once more. Now you can already start by preparing the vegetables. Rinse the peppers
with some cold water, then cut the peppers in four parts, remove the stem and seeds, then cut 2 or 3 of the parts again in four pieces. Peal the union, and cut the
union into halve, and each halve into 4 equal pieces, then split each piece in halve using the rings of the union.
To make the Shashlik skewers, take the skewers out of the water. Then add a piece of meat, then a piece of union, and a piece of pepper. Again, add a piece of meat,
then a piece of union, and a piece of pepper. Finalize the skewer with another piece of meat. If you have longer skewers, you can add more pieces of meat, with union
and pepper in between. Try to mix the pieces of red and green pepper. You can brush the leftover marinade onto the skewers, so the union and pepper are also covered.
Add the skewers to a large plate for later usage. You can cover the plate with foil and/or add the plate back to the refrigerator if the Shashlik are not needed for
some time. I think it's best to remove the skewers from the fridge some time before putting them on the BBQ.
On the BBQ:
Add the Shashlik skewers to the BBQ when the BBQ is hot and ready. As the cooking time can be different based on how hot the BBQ is, and how large the pieces of
Shashlik meat are, you will need to check yourself when the Shashlik is ready. I normally take at least 15 minutes, I do tend to turn them round every few minutes
to prevent sticking. Keep checking if they are ready to serve.