Shashlik
Description
If you don't like any of the suggested spices, replace it with your preferred one. Before skewering the meat, thoroughly remove the onion from it. Grilling shashlik in winter and summer are two completely different things. In winter, shashlik takes longer to cook but turns out juicier. To achieve this, you need to keep an eye on it and flip it frequently.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Rinse the neck portion and thoroughly pat dry with paper towels. Cut into pieces no larger than 4 centimeters.
- 3
Step 3
Mix the spices. Crush the bay leaf.
- 4
Step 4
Grate the onion on a coarse grater. Transfer the meat to a large bowl, add spices, bay leaf, and the grated onion.
- 5
Step 5
Pour in the vinegar. Mix everything thoroughly, almost as if massaging it. Cover the bowl with plastic wrap and refrigerate for 6–8 hours.
- 6
Step 6
When you start preparing the grill, take the meat out of the refrigerator at the same time. Add salt to taste and pour in vegetable oil. Mix well and let it sit at room temperature until the grill is ready.
- 7
Step 7
Once the coals turn gray, thread the meat onto skewers. Place the kebabs on the grill. Grill, turning them periodically. Cooking time may vary depending on weather conditions. To check doneness, pierce a piece of meat with a knife. The juice should be clear, with no traces of blood.
- 8
Step 8
Serve the ready-made shashlik immediately at the table. Serve fresh vegetables and your favorite sauce on the side. Enjoy your delicious shashlik!