Rabbit shashlik
Description
The recipe won't take much time. The rabbit shashlik turns out very tender and uniquely flavorful—much more original than the usual shashlik made from common meats. Carefully chosen spices give it a fragrant aroma and a delicious crust. The recipe is quite minimalist, so for the marinade we use only onion, salt, and spices, yet the taste is amazing. With rabbit, it's better not to experiment—simpler is tastier. Good luck! Serve hot.
Instructions
- 1
Step 1
Rinse the rabbit carcass thoroughly, dry with a paper towel, and cut into pieces of arbitrary size that can later be skewered onto a skewer.
- 2
Step 2
Place the pieces into a convenient deep dish and add salt, pepper, and spices. It's important not to lose sense of moderation with the spices :)
- 3
Step 3
Slice the onion into half-rings.
- 4
Step 4
Add it to the meat and season with salt so that the onion releases its juice. Mix everything thoroughly with your hands. Squeeze and knead well to make the marinade juicier. Cover and set aside in a cool place to marinate for 3–4 hours. Or better yet, prepare it in the evening and marinate the rabbit overnight.
- 5
Step 5
Then prepare the coals and skewer the rabbit onto the skewers.
- 6
Step 6
Then grill the rabbit shashlik over even coals.
- 7
Step 7
And already after 20-30 minutes, the rabbit develops an appetizing crust. Then, we transfer the shashlik onto a serving dish and bring it to the table. Enjoy! :)