Uzbek-style veal shashlik
Description
The dish is prepared without unnecessary complications. Veal shashlik turns out very juicy and tender, and thanks to pomegranate juice, it also acquires a pleasant tangy-sweet note. For preparing Uzbek-style veal shashlik, I recommend using a mix of herbs and Uzbek spices. I usually buy them directly from Uzbeks at the market. These spices are so aromatic that the shashlik becomes truly extraordinary. The ready dish can be served at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients: cut the meat into fairly large pieces, like for shish kebab. Slice the onion into rings, and the garlic into slices.
- 2
Step 2
In a large pot, place the meat with onion and garlic, season with salt and pepper, add spices to the meat. Nutmeg is especially good. Pour in pomegranate juice, and let marinate for about 3 hours.
- 3
Step 3
Light the grill, let the flames die down, and then you can start cooking the shashlik.
- 4
Step 4
Fry it for about 20-30 minutes on all sides until done, making sure it doesn't burn. To prevent this, turn it occasionally and lightly spray the coals with water.
- 5
Step 5
You can serve the ready Uzbek-style veal shashlik with herbs and fresh vegetables.