For the paprika chup clean and wash the peppers. Peel onions and ginger. Dice everything. Boil up sugar and about 7 tablespoons of water. Add vegetables and orange juice, bring to the boil and simmer for about 20 minutes.
Stir now and then. Puree the vegetables with the hand blender. Season to taste with vinegar, curry, salt and pepper. Put ketchup in a cool place.
Wash the meat, dab dry and dice bite-sized. Mix oregano, lemon juice, 2 tablespoons of oil and pepper. Spread the meat with it. Chill for at least 1 hour.
Clean and wash spring onions and cut into fine rings. Clean and wash the mushrooms and twist out the stems. Dice the stems finely. Fry ham and stems in 1 tbsp. hot oil until crispy. Cool down.
Mix cream cheese, milk, spring onions and ham mixture. Season with salt and pepper.
Put the meat on watered skewers and season with salt. Grill all around for about 12 minutes. Grill the mushrooms until golden brown and fill with the cream cheese mixture. Arrange everything.