Homemade-style shashlik
Description
The dish is prepared without unnecessary complications. For me, the phrase "homemade shashlik" means childhood, trips to the countryside, chunks of pork covered with rings of tender marinated onion, which the men would pull out of a large pot and skewer, chatting and teasing each other cheerfully... In those distant times, soy sauce wasn't yet available in stores, and the idea of marinating meat in beer or fruit juices was barely known. The only accepted method was shashlik made from pork marinated in dry red wine. Many still consider this recipe the best one... Shall we give it a try?;) The finished dish is ready to be served.
Instructions
- 1
Step 1
Remove any bone fragments and dirt from the meat (I recommend using young pork neck, which is excellent for grilling, but you can also use pork tenderloin), rinse, pat dry, and cut into pieces about the size of a matchbox.
- 2
Step 2
Cut the onion into large rings.
- 3
Step 3
Start layering the kebab ingredients in a pot: a layer of meat, followed by a layer of onion, a couple of bay leaves, a pinch of salt, some whole peppercorns, and pour red wine over it (the wine should be at room temperature, not cold). Repeat the process until all the meat and onions are used up. Place the pot in the refrigerator for several hours.
- 4
Step 4
Take out the pot and leave it to warm up a bit. Wash the tomatoes, and cut the particularly large ones into two to four pieces.
- 5
Step 5
Thread the meat onto skewers, alternating with onion rings and tomatoes, and grill over charcoal until cooked. During cooking, sprinkle with the same wine diluted 1:1 with water.
- 6
Step 6
Eat while hot, sip wine, chat with loved ones, and reminisce about childhood...