Wine-based marinade for shashlik
Description
The recipe won't take much time. I prefer using dry white wine for the marinade. White wine doesn't color the meat, making the shashlik look more festive. Use spices moderately so they don't overpower the wine's aroma. Serve the shashlik marinated in white wine with white wine—dry or sweet, according to your preference. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Place the meat, cut into large pieces, into a spacious non-reactive container. Top with finely chopped onion.
- 3
Step 3
Sprinkle the meat with paprika and freshly ground black pepper, salt to taste but generously. Thoroughly knead the onion and meat, slightly rubbing them together so the onion releases its juice and mixes well with the meat.
- 4
Step 4
Pour the wine over the meat and massage it again, working the wine into the meat.
- 5
Step 5
Cover the bowl with the future shashlik with a plate and place a small weight on top. Put it in a cool place for at least 3 hours.
- 6
Step 6
Then, as usual, thread the meat onto skewers and grill over well-burned coals.
- 7
Step 7
The shashlik is ready!