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Juicy shashlik
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Juicy shashlik

180 min4 serv.19 февр. 2026 г.

Description

The recipe won't take much time. Using young, fresh meat, you generally don't need to worry—if all other conditions are met, the shashlik will turn out great. But what if the meat is of "Balsamic" age? Or the cut isn't quite suitable for grilling over coals? There's a solution—just follow the steps. Serve hot.

Instructions

  1. 1

    Step 1

    Step 1

    Rinse the pork, dry it, remove excess membranes and tendons, and cut into small portion-sized pieces.

  2. 2

    Step 2

    Step 2

    Onion — in half-rings or rings, if you plan to put it on the skewers as well.

  3. 3

    Step 3

    Step 3

    Add the onion, crushed by hand, and spices to the meat. Do not add salt! If you do, the marinade will draw moisture out of the meat, making it tough, dry, and tasteless!

  4. 4

    Step 4

    Step 4

    Pour in kefir, mix. Place in the refrigerator.

  5. 5

    Step 5

    Step 5

    After a few hours, take out the pot. Now you can add salt and let it sit for 15 minutes. Then thread the meat onto preheated skewers (the hot metal will cause the blood to coagulate, preventing it from leaking out of the meat, keeping the shashlik juicy), along the grain, and place it over the coals.

  6. 6

    Step 6

    Step 6

    Fry until a golden crispy crust forms. Serve hot with fresh vegetables, herbs, your favorite barbecue sauce, and dry red wine.