Smoked shashlik in a smoker
Description
The dish is prepared without unnecessary complications. For gourmets, here's a recipe for smoking shashlik in a smoker. Marinate the meat in advance with onion and spices. Light the fire in the smoker. Thread the meat onto skewers and hang them over the smoker. Leave until the shashlik is fully cooked. Then remove and enjoy this wonderful dish. Serve the finished dish at the table.
Instructions
- 1
Step 1
First, marinate the meat – cut it into portion pieces and mix with onion sliced into half-rings. Knead well and leave overnight in the refrigerator. Don't forget to season with salt and pepper.
- 2
Step 2
Thread the marinated meat onto skewers. You can alternately insert pieces of raw potato and onion with the meat – they will roast and perfectly complement the shashlik.
- 3
Step 3
Light a fire in the smoker and let it burn slightly to form coals.
- 4
Step 4
Hang the skewers with meat over the smoker and leave them in this position until the meat is fully cooked. I can't specify the exact cooking time—it depends on the fire intensity and the height at which the kebabs are hanging. Determine doneness by eye.