Pork shashlik in red wine
Description
The recipe won't take much time. It's simple, but the result exceeds all expectations. When preparing shashlik, the choice of meat and a tasty marinade are crucial. Pork neck yields the most tender and juicy kebabs. By adding spices, onion, and red wine, you'll get perfectly marinated meat. Then just thread it onto skewers and grill over a barbecue. By the way, you can leave this task to the men, as they're convinced that shashlik and women's hands are incompatible. Serve hot.
Instructions
- 1
Step 1
1. Take pork meat (preferably the neck). Wash it. Remove excess membranes and hard inclusions. Cut into portion-sized pieces.
- 2
Step 2
2. Peel the onion. Rinse under cold water. Then slice the onion into rings.
- 3
Step 3
3. Prepare the herbs. Wash the green onions and finely chop them. Wash and chop the bunch of parsley.
- 4
Step 4
4. Salt the meat. As soon as it releases juice, sprinkle with spices and ground black pepper. Mix well. Then add chopped green onions and parsley. Add onion rings to the meat. Pour dry red wine into the meat mixture with herbs and onions. Stir and add vegetable oil. Mix again. Place the meat in the refrigerator to marinate for 3 hours (or longer).
- 5
Step 5
5. Take the marinated pork out of the refrigerator. Thread the meat pieces onto skewers, removing the herbs first (otherwise they will burn). Alternate the meat with marinated onion rings and tomatoes on the skewers. Serve the cooked shashlik with fresh herbs, along with a sauce made from fresh tomatoes and chopped herbs, or a vegetable salad.