Proper Shashlik
Description
In today's world, there are few places where this wonderful meat dish is unknown. Caucasians are truly considered masters of preparing this dish, and it's no surprise—shashlik is a national dish in their countries. Nowadays, there are so many shashlik recipes that choosing one can be overwhelming. Of course, I also enjoy experimenting with marinades, but it's important to know the basic, proper shashlik recipe, which I'm sharing with you. Nothing extra, just the essentials. If the meat is fresh (and shashlik should always be made with fresh meat), the result will be incredibly tender, juicy, and delicious. Good luck, and nice weather! ;)
Instructions
- 1
Step 1
Wash the meat and cut into pieces of at least 4x4x4 cm.
- 2
Step 2
Slice the onion into rings.
- 3
Step 3
Squeeze all the juice out of the onion and mix it with the meat. Add salt and pepper. Now thoroughly mix the meat with the onion and spices, and let it marinate for several hours. I don't recommend marinating for a full day—it's too long. Ideally, 3–4 hours is sufficient, although if the meat is tough, it's better to extend the marinating time.
- 4
Step 4
We put the meat on skewers.
- 5
Step 5
Now grill over the coals until a golden crust forms. The coals should not be too hot, otherwise the meat will burn on the outside while remaining undercooked inside.
- 6
Step 6
The shashlik is ready!