Shashlik in its own juice

Description

The dish is prepared without unnecessary complications. Pork neck is the best choice for shashlik, as it is fattier and will result in juicy kebabs. Olive oil is essential to prevent the meat from sticking. It coats each piece with a protective layer, locking in all the juices. The finished dish can now be served.

Instructions

1. 1

   Step 1

   To prepare the marinade, mix the pressed garlic, bay leaf, chopped dill, olive oil, salt, and pepper.

2. 2

   Step 2

   Slice the white onion into rings about 5-8 mm thick and gently press them to release their juice.

3. 3

   Step 3

   Wash the meat and cut it into large pieces. Mix with white onion rings and marinate in the refrigerator for 4-6 hours.

4. 4

   Step 4

   Cut the bell pepper into large pieces, and cut the purple onion first in half, then each half in half again.

5. 5

   Step 5

   Thread the meat onto skewers, alternating with vegetables. Grill over charcoal for about 10-12 minutes, turning the skewers every 2-3 minutes and brushing the meat with the remaining marinade.

6. 6

   Step 6

   Transfer the ready shashlik onto lavash or lettuce leaves and serve with fresh vegetables.