Italian-style shashlik
Description
Italian-style shashlik is easy to prepare, but there are a few nuances to keep in mind. It's important that the cheese stays inside the meat while frying, rather than leaking out during cooking. Therefore, the cutlets should be rolled as tightly as possible without tearing them. Also, note that the marinade and herbs can be adjusted to your taste. Be sure to try this delicious dish.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In a bowl, mix vegetable oil, liqueur, paprika, meat spices, and salt. Stir well.
- 3
Step 3
Slice the pork into thin, flat pieces.
- 4
Step 4
Pound the meat with a mallet, being careful not to tear it. Transfer the cutlets to a bowl with the marinade. Mix well. Let sit for 10 minutes, no longer.
- 5
Step 5
Prepare the cheese and herbs. Slice the cheese into thin pieces. Finely chop the herbs as finely as possible.
- 6
Step 6
Form the shashlik. It consists of individually rolled cutlets. To do this, take a pounded piece of meat. Lightly season with salt. Place cheese on it.
- 7
Step 7
Place the chopped herbs on the cheese.
- 8
Step 8
Fold the edges of the cutlet inward from all sides to cover the cheese.
- 9
Step 9
Roll it into a tight "little bomb".
- 10
Step 10
Do the same with the remaining cutlets.
- 11
Step 11
Take two skewers. Insert them simultaneously into the "little bombs."
- 12
Step 12
Prepare the barbecue. Once the coals turn "ashen gray," place the skewer with meat onto the grill. Sear, turning occasionally, until a golden-brown crust forms. Grilling time may vary depending on weather conditions.
- 13
Step 13
You can check if the shashlik is done by piercing it with a knife. If the juice that comes out is clear and free of blood, it's ready to be taken off the fire.
- 14
Step 14
Serve the ready-made shashlik immediately at the table.
- 15
Step 15
Can be served.