Onion marinade for shashlik
Description
Universal dressing for salads and hot dishes. The recipe is very simple and quick. You'll find onion, salt, and ground black pepper in every kitchen—no other ingredients are needed, except for meat: pork, lamb, or beef. It's better not to marinate chicken in onion—it's a delicate meat and will lose its flavor. However, onion marinade is one of the best for pork, and you can braise the meat in it for about 6–8 hours, but no longer, as the vegetable slices will start to sour. Serve the sauce with meat, fish, or use it as a salad dressing.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the onions and rinse them in water.
- 2
Step 2
Rinse the pork, remove tendons and membranes from the meat. Cut into portion-sized pieces. Cut into larger or smaller pieces according to your preference. Choose meat with fatty streaks to prevent it from becoming dry after frying.
- 3
Step 3
Slice one large onion into rings to thread onto the skewer alternately with pieces of meat. Grate the second onion on a fine grater with holes facing outward, not inward—this is the same part of the grater used for making baby apple puree. You need to obtain onion puree in which the meat will marinate. Be prepared for tears—this onion won't let you go easily.
- 4
Step 4
Season the marinade with salt and pepper. If desired, you can add other ground spices and seasonings that don't overpower the flavor of the pork.
- 5
Step 5
Mix everything thoroughly and let it sit at room temperature for 2–3 hours, or refrigerate for 6–8 hours to marinate. It is advisable to cover the container with a bag or plastic wrap to prevent the onion smell from irritating your eyes.
- 6
Step 6
After the specified time, you can start threading the marinated meat onto skewers.