Grilling Shashlik Like in Caucasus
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 d 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg meat (neck meat pork, beef or lamb), fresh
- 3 vegetable onion (s)
- 500 ml milk
- 1 dash vinegar
- Salt and pepper from the mill
- 1 some tomato paste
- 1 kiwi (s)
Print Recipe
Pin Recipe Instructions
- Cut the pork neck into not too small cubes. Halve the onions and cut into half rings.
- Mix the tomato paste, salt, pepper and a dash of vinegar and massage into the meat by hand. Put everything in a large bowl and fill up with milk. Cover and leave to soak in a cool place overnight.
- Try the marinade the next day and season with salt and pepper if necessary. About 2 hours before grilling, peel the kiwi and cut into small pieces. Pour into the marinade and massage into the meat as well. Please do not leave the kiwi in the marinade for too long (max. 2 hours), otherwise the meat will be too soft and fall off the skewer.
- Then put the meat on skewers and grill. Drizzle with vinegar water just before consumption. It is also very tasty to put fresh onion rings in light vinegar water and serve with a shashlik.
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