Shashlik in a cauldron
Description
The dish is prepared without unnecessary complications. As you can see, the recipe for cooking shashlik in a cauldron (kazan) is simple; the most challenging part of the process is maintaining the proper fire under the kazan. Of course, you can prepare shashlik in a kazan at home—but... I don't know about you, but for me, the essential conditions for shashlik are the presence of a campfire and fresh air :) Shashlik cooked in a kazan turns out juicier and more tender than the regular version of this dish, because the meat isn't seared or dried out over intense coals, but instead slowly braised under a lid, resulting in perfectly juicy and tender meat. The finished dish can now be served.
Instructions
- 1
Step 1
Cut the meat into pieces of the size you usually cut for shashlik. Salt, and season with pepper and cumin.
- 2
Step 2
Peel the onion and slice into rings or half-rings. Wash and chop the coriander and dill (or any herbs you prefer).
- 3
Step 3
Cut the fat into pieces (if you have lean meat) and place it in the bottom of the cauldron already heated over the fire.
- 4
Step 4
Place the pieces of meat on top of the fat.
- 5
Step 5
Sprinkle the meat with a layer of onions and top with chopped herbs. Then add another layer of meat, onions, and continue alternating until all the ingredients are used up :) If you like your shashlik spicy, place a chili pepper on top.
- 6
Step 6
Cover the meat in the cauldron with a lid or a bowl, making sure it fits snugly over the meat. If your lid is not heavy enough and steam might lift it during cooking, place a weight on top of it.
- 7
Step 7
Cook the shashlik over low heat. The main thing is not to miss the moment when the meat starts browning and sizzling. Then remove the lid and stir the meat. Cover again with the lid and cook for another 5-10 minutes.