Eugen`s Shashlik

by Editorial Staff

Summary

Prep Time	1 hr
Cook Time	15 mins
Total Time	2 hrs 1 min
Course	Main Course
Cuisine	European
Servings (Default: 12)

Ingredients

Instructions

First of all, for information, the meat should lie in the marinade for at least 48 hours to get the best taste!
Cut the meat into cubes. If necessary, cut away some bacon, depending on how you like it, but the vinegar will definitely make the meat very tender. Put the meat in a large bowl. Quarter the onions, add them to the bowl, continue to chop by hand and mix. Now add the other ingredients, except for the salt, and mix well. The order doesn`t matter.
It is important that the salt is only added shortly before the skewers are drawn on, otherwise the salt will draw too much water out of the meat.
Mix everything well again after 48 hours and put on skewers.
I grilled it classically on the Mangal. So far I have only tested the marinade with pork, maybe it will also work with other types of meat.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.