Shashlik in ayran
Description
The recipe won't take much time. Pay attention to the marinating time for the shashlik. It is during 24 hours that the meat absorbs the ayran and turns pale. It should be easily pierced with a skewer, which indicates proper marinating. Add salt immediately before grilling, as it draws out the meat's juices. Follow the recipe, and the dish will delight you. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Wash the meat. Pat dry with a paper towel. Cut into pieces slightly larger than a matchbox.
- 3
Step 3
Transfer the meat to a bowl, add pepper and spices to taste. Pour room-temperature ayran over it. Press down with a plate to ensure all the pork is submerged in the liquid. Cover with plastic wrap or a lid. Refrigerate for 24 hours.
- 4
Step 4
After the time has elapsed, remove the bowl with meat from the refrigerator. Mix and season with salt to taste.
- 5
Step 5
Thread the meat onto skewers. Place the pieces lengthwise, leaving a small gap between them for better cooking.
- 6
Step 6
Transfer the skewers to the grill with ready coals. Grill, turning occasionally, until a uniform golden-brown crust forms.
- 7
Step 7
Serve the ready-made shashlik immediately at the table.
- 8
Step 8
Serve at the table.