Schaschlik is a dish of skewered meat, onions, and bell peppers with its origins in countries like Turkey, Hungary, Serbia and other Southeastern European countries. Depending on where you go, it’ll be prepared with lamb, pork, or other meat (I prefer chicken because it cooks quickly), and the sauce usually includes a good amount of paprika, onions, and sometimes curry powder.
For busy (and lazy) people like myself, it can be a little tedious to skewer all the meat and peppers etc, so I usually create a dish, that is much easier… and quite frankly, tastes just as delicious as the original. I used to serve my Schaschlik with rice. Today I used cauliflower rice. And here’s how it works…
3 or 4 chicken breasts cut into bite sized pieces
1 medium sized red bell pepper cut into strips
1 medium sized green bell pepper cut into strips
2 dill pickles sliced
1 small onion sliced
5 or 6 strips of bacon cut into small pieces
1 can of diced tomatoes
2 splashes of gluten free Worcestershire Sauce (yes, there is such a thing)
salt, pepper, paprika, and curry to taste
1 head of cauliflower
expeller pressed coconut oil or butter
Heat a cast iron pan until it is very hot. Add bacon and brown. Add onion and saute with bacon, then add bell peppers and pickles. Keep on stove at medium high heat for a few minutes, then remove mixture from pan.
Now add chicken (season with salt, pepper, and paprika) to the pan, turn heat up and cook like a stir fry from all sides for a few minutes, then add your bell pepper/bacon/onion mix. Turn heat to medium, and add your canned tomatoes to the mix. Season to taste. Just try how much curry powder you are comfortable with. Cook this mixture on low heat for about 10 minutes.
In the meantime, grate the cauliflower with a cheese grater or food processor to desired consistency. Mine comes close to a polenta consistency. Add the cauliflower to a pan with coconut oil or butter, and cook on medium high heat until reaching desired softness. Serve Schaschlik over “rice” and ENJOY!!