Pork rolls shashlik
Description
The dish is prepared without unnecessary complications. I wouldn't say that pork kebabs rolled into little rolls differ drastically from regular kebabs. They are marinated almost the same way, the only difference being that onion isn't used, although you can add it too—there's no problem with that. The distinctive feature of this recipe is that the meat turns out to be somewhat layered, making it very convenient to eat. Also, this type of kebab cooks a bit faster. Anyway, be sure to try making kebabs in rolls and share your impressions. The ready dish can be served at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. For making shashlik, pork neck is ideal as it is the most tender and juicy, but shoulder or other cuts will also work.
- 2
Step 2
First, rinse the pork and pat it dry with paper towels. Then cut it into slices about 1 cm thick and approximately 15 cm long. Place each slice on the work surface, brush with vinegar using a kitchen brush, and sprinkle with salt and pepper.
- 3
Step 3
Roll each slice of meat into a tight roll.
- 4
Step 4
Place the rolls into a small container where they will fit snugly, and put them in the refrigerator. Meanwhile, prepare the coals on the grill; while the wood burns down, the meat will have time to marinate. However, you can also marinate it the night before.
- 5
Step 5
Next, proceed as usual. Slide the meat rolls onto skewers.
- 6
Step 6
Grill the shashlik over hot coals until the meat is fully cooked.
- 7
Step 7
This is how juicy and delicious the shashlik should turn out.
- 8
Step 8
Serve the ready pork kebab in rolls with fresh vegetables and sauce. Enjoy your meal!