Shashlik with vinegar

Description

You can use any meat, as different countries prefer different types. Acetic acid works well even with tougher cuts of meat, such as pork hind leg. Marinate the shashlik for several hours, or preferably leave it overnight. You can use any spices to taste or a ready-made shashlik seasoning.

Instructions

1. 1

   Step 1

   Wash the boneless lamb and cut it into pieces about 5 centimeters in size, place in a bowl.

2. 2

   Step 2

   In a separate bowl, mix all the spices, finely chop the parsley and onion, press the garlic cloves through a garlic press, add the liquid ingredients, and stir.

3. 3

   Step 3

   Pour the marinade over the meat, mix well, and leave it in the refrigerator for a day.

4. 4

   Step 4

   After 24 hours, remove the meat, drain the marinade, and gently pat the pieces dry with paper towels.

5. 5

   Step 5

   Divide the meat among 4 skewers and grill over charcoal for 15-20 minutes, turning occasionally.

6. 6

   Step 6

   Serve the meat immediately after cooking, either removing it from the skewer or serving it on the skewers.