Armenian-style pork shashlik
Description
First, a word about the origin of this recipe. I read online that there are countless variations of Armenian shashlik, many of which have nothing in common with each other. From this, I conclude that there is no such thing as a classic Armenian shashlik recipe—everyone prepares it differently. I call this version "Armenian" because a close friend of our family, a full-blooded Armenian, assured us that this is exactly how shashlik is traditionally made in Armenia. I don't know if that's true, but I can confidently say this: the shashlik turns out incredibly delicious! This simple recipe yields very tasty and aromatic shashlik; the dried tomatoes and paprika give the meat a special flavor. The mineral water, absorbed by the meat during marinating, makes the shashlik tender. I hope that with the help of this Armenian shashlik recipe with photos, everything will work out perfectly for you, guaranteeing a wonderful outdoor meal :)
Instructions
- 1
Step 1
The most important thing is to choose the right meat for shashlik. I recommend using pork neck. The meat is tender, with layers of fat, and the shashlik will turn out juicy. If you couldn't buy this cut, it's no problem—you can cook it from any meat, even ribs.
- 2
Step 2
Cut the meat into pieces about one and a half to two matchbox sizes.
- 3
Step 3
Place the meat into a large pot or bucket. Peel and chop the onion, then add it to the meat.
- 4
Step 4
Sprinkle the meat with onions with black pepper and coriander seeds (I recommend crushing half of the seeds). Add the mixture of tomatoes and paprika. Salt to taste.
- 5
Step 5
Mix the meat with onion and spices. It is advisable to knead the meat well so that it releases its juice. Pour in mineral water (about one and a half cups).
- 6
Step 6
Put the meat in the refrigerator overnight; you can start grilling it in the morning :). The mineral water left after marinating can be used to baste the kebabs while cooking.