Shashlik
Description
The dish is prepared without unnecessary complications. The distinctive feature of this recipe is tenderizing the meat before marinating. This step will help the slightly sweet marinade penetrate the meat pieces better and make them juicy. To ensure the meat turns out tasty and juicy, add salt just before frying. The finished dish can now be served.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Wash the meat, dry it, and cut into pieces measuring 4 by 4 cm. Lightly pound them with a meat mallet.
- 3
Step 3
Peel the onion and grate it coarsely.
- 4
Step 4
Transfer the pounded meat to the bowl. Add the grated onion, barbecue spices, and paprika. Mix everything together.
- 5
Step 5
Add 30 ml of "Narsharab" sauce. Mix well.
- 6
Step 6
Place a weight on top and leave for 1 hour at room temperature.
- 7
Step 7
After an hour, add 40 ml of "Narsharab" sauce to 100 ml of water and mix well. Remove the weight from the meat and pour the diluted sauce over it. Mix thoroughly and let it sit at room temperature for another 3 hours. After that, season the shashlik to taste with salt.
- 8
Step 8
Prepare the grill in advance. The coals should be "gray" before grilling the shashlik. Skewer the marinated meat onto the skewers and place them on the grill.
- 9
Step 9
Grill the shashlik, turning occasionally, until golden brown for 30-40 minutes. To check for doneness, pierce with a knife; the juice should be clear.
- 10
Step 10
Serve the ready-made shashlik hot with fresh vegetables and "Narsharab" sauce.