Pork shashlik with apples

Grate the lemon zest with a fine grater and squeeze the juice.

In a bowl, mix apple juice, lemon juice with zest, salt, and mustard.

Crush bay leaves, allspice, and red pepper in a mortar, add to the marinade. Mix well.

Dry the meat with paper towels and cut it into equal pieces.

Place the meat in a bowl with marinade and mix thoroughly by hand to coat each piece. Cover and leave in a cool place for 2-4 hours.

Light the coals.

Cut the apples into quarters, remove the core, and slice the flesh.

Shake off the pieces of meat from the marinade and thread them onto skewers, alternating with slices of apple (carefully, so the apples don't break).

Cook on coals, occasionally brushing the kebab with marinade, for about 20 minutes.

Prepare the sauce. Finely chop the onion and garlic separately.

Heat olive oil in a pan, add onion, and sauté until soft (5 minutes). Then add garlic and cook for another 2 minutes.

Add tomato sauce to the onion and garlic, bring to a boil.

Pour about 100 ml of boiling water over sugar and mustard powder, stir until fully dissolved. Add tomato paste and vinegar, stir again, and pour the mixture into the pan.

Season with Worcestershire sauce, salt, black and cayenne pepper.

Cook the sauce over low heat, stirring, for 10 minutes.

Remove the sauce from heat and let it cool completely before serving (1 hour). Serve the shashlik with the sauce.