Shashlik
Description
The dish is prepared without unnecessary complications. During May days, serve the juicy and flavorful shashlik with green onions, dill, parsley, and other fresh herbs that are abundant at this time of year. Don't forget sauces and bread, as the shashlik will turn out very juicy and fatty. The dish is ready to be served.
Instructions
- 1
Step 1
Prepare the listed ingredients. Remove the skin, veins, and membranes from the pork belly, rinse the meat under water, and dry it with paper towels.
- 2
Step 2
Cut the meat into portion-sized pieces and place in a deep container. Choose the size of the pieces according to your preference.
- 3
Step 3
Add salt and ground black pepper, and a little meat seasoning—the flavor of the shashlik will be more pronounced.
- 4
Step 4
Peel the onion and rinse it in water, slice into rings and place in a container.
- 5
Step 5
Add mayonnaise of any fat content and mix thoroughly. Leave at room temperature for 2 hours if you plan to grill the shashlik after that time, or place in the refrigerator to marinate and take out an hour before grilling to let the meat warm up.
- 6
Step 6
After the specified time, the meat will already be marinated.
- 7
Step 7
Thread the pieces of meat onto skewers alternately with onion rings.
- 8
Step 8
Light the fire and wait until glowing coals remain. Place the skewers with meat on the grill and cook for about 10-15 minutes, depending on the heat, until done.
- 9
Step 9
Serve the shashlik hot at the table with various sauces and fresh herbs.