Caucasian pork shashlik
Description
We constantly make Caucasian pork shashlik as soon as the dacha season begins. Sometimes the shashlik marinates for longer than three hours, but this only makes it more delicious. If I'm hosting a big gathering, I marinate the Caucasian pork shashlik the night before. It's especially tasty when cooking Caucasian pork shashlik over charcoal—it comes out with a wonderful smoky flavor! I always grill vegetables on a separate grate: juicy red peppers, eggplants, tomatoes. Good luck and
Instructions
- 1
Step 1
Cut the pork into equal small pieces.
- 2
Step 2
Add onion and garlic to the pork, season with salt and pepper.
- 3
Step 3
Pour in the oil and wine, mix, cover with plastic wrap, and let it marinate in the refrigerator for 3 hours.
- 4
Step 4
Thread the meat onto skewers. Grill the kebabs until golden brown.