Shish kebab in delicious sauce

Time

Preparation time: 40 min.
Cooking or baking time: 1 hr.
Total preparation time: 1 hr. 40 min.

In the past, there was a tasty shashlik at almost every snack, today one searches for it usually in vain. So I thought to myself: to work.

For the skewers:

For the sauce:

100 g finely diced pancetta
1 finely diced onion
2 toes of garlic
2 cans of chopped tomatoes
1 L of meat broth
3-4 tablespoons ketchup
2 tablespoons of sugar beet syrup (honey can also be used, but it can be used more sparingly, otherwise it will be too sweet)
2 tablespoons tomato paste
1 tbsp
Salt, pepper, paprika sweet and rosenscharf
curry
Worcestershire sauce
Oil for frying

Cut the ingredients for the skewer into bite-sized pieces and place them alternately on the skewers. Start with meat and end, then everything will hold better and will not slide down while cooking. (Water skewers first water for a quarter of an hour, then everything is easier when eating).
Sauté skewers in a roasting pan (or large pan) in a little oil, take out and put aside.
In the same fat bacon, onions, finely chopped garlic briefly roast (if I have from the skewers peppers, I'll give it too), add tomato and pepper and also lightly roasted, deglaze with meat broth and add the canned tomatoes, as well Ketchup and beet syrup.
Season with salt, pepper, two types of peppers, curry and plenty of Worcestershire sauce.
Add the skewers to the sauce and simmer for about 1 hour. If you want, you can tie the sauce with some cornflour at the end of the cooking time. The relatively long cooking time is due to the sauce (the longer, the tastier).

We like to eat rice, but if you want it "authentic", you can of course also take "imbisslike" chips.

I always freeze remaining gravy and use it (slightly pimped up) when we feel like having a quick currywurst.