Shish kebab (shashlik)
Shish kebab is an international dish. Its preparation begins with the preparation of meat and marinade. We will calculate the proportions for 2-3 kg of meat, pork or mutton is more often used. For this we will need 3-4 medium bulbs, fresh herbs (preferably a bunch of parsley, dill and coriander), ground pepper, salt and marinade. For the marinade, something is used that creates an acidic environment. The main thing is that the meat does not float in the marinade, but slightly soaked in it. Thanks to this, the meat becomes tender and acquires a pleasant aroma. For marinade, you can use lemon juice (2-3 lemons) or kefir, or mineral water, or pomegranate juice, or wine. Choose something that you like, or what you have at home. In this recipe we will use red wine.
Shish kebab – a dish of mutton, strung on a skewer and fried on charcoal in the grill. It is possible to use marinade from the simplest spices – salt, pepper, vinegar, to complex multicomponent compounds that require special preparation. Later the name “shish kebab” spread to dishes from pork, poultry, fish, vegetables, cooked in the same way.
- meat (pork or mutton) – 2-3 kg;
- onion – 3-4 pcs;
- wine – 250-300 ml;
- greens, salt, pepper;
How to cook Shish kebab?
Cut the meat into small pieces on average 5*5 cm. Put it in a container where we can calmly mix it, it can be a pan.
Cut the onions into rings or semirings. Add to the meat. Stirring.
Salt, pepper. Stirring.
Cut the greens, add to the meat. Stirring.
Pour wine here. Thoroughly mix. We let it brew for 1-2 hours.
We lay out on the grill for grilling, or we put on the skewers.
We cook on hot coals for 20-30 minutes.
Often turn, so that the meat is not burnt.
Shish kebab ready, served with fresh vegetables and sauces.