Skewered Shashlik
Description
The dish is prepared without unnecessary complications. Of course, skewer shashlik isn't as aromatic as the real smoky one, but it has its own advantages—your home will smell deliciously of hot shashlik, and your satisfied guests won't stop praising the hostess ;) I suggest you learn how to make shashlik on skewers at home. The ready dish can now be served.
Instructions
- 1
Step 1
Remove any membranes from the meat, if present, and cut it into pieces slightly smaller than you would for regular shish kebab—after all, a skewer is not a spit, and an oven is not charcoal.
- 2
Step 2
Cut the onion into half-rings or rings.
- 3
Step 3
Squeeze the juice from the lemon.
- 4
Step 4
Sprinkle the onion with spices and salt, knead by hand until it releases juice. Mix the mashed spiced onion with lemon juice, add the marinade to the meat, mix well, and refrigerate for 1–3 hours.
- 5
Step 5
Thread the pieces of meat onto water-soaked skewers, wrap each one with a strip of bacon, and bake in a preheated oven at 170°C for 15–20 minutes, turning occasionally.
- 6
Step 6
Serve with fresh or stewed vegetables, sauce, and, of course, wine— who said bad weather is a reason to cancel the party?;)