Juicy pork shashlik
Description
The recipe won't take much time. Everyone (or almost everyone) loves shashlik and wants it to be both crispy on the outside and juicy on the inside. Of course, this isn't very easy, but it's entirely achievable. The main thing is to follow the time-tested recipe. Our family (like probably any other) has tried dozens of different ways to prepare shashlik over the years and settled on this one, described in the recipe, as the most effective and successful. Serve hot.
Instructions
- 1
Step 1
It's better to use fatty pork; the ideal choice is pork neck. It's almost impossible to overcook pork neck skewers—at least, I've never seen it happen. So feel free to take fresh pork neck and cut it into large pieces—about a quarter of a fist in size. Don't worry, they will cook through, as long as you follow all the other cooking guidelines.
- 2
Step 2
Grate half of the onion on a grater, slice the other half into rings. Cut the garlic into slices.
- 3
Step 3
In a large bowl, mix garlic, grated onion, and chopped onion with mustard, lemon juice, tomato juice, sugar, and spices. Stir well. Do not add salt—meat may become tough because of it, and we want our kebab juicy!
- 4
Step 4
Marinate the meat with the marinade, mix well by hand. If possible, place under a weight. In any case, refrigerate for at least 2–3 hours.
- 5
Step 5
Thread the meat pieces, thoroughly cleaned of marinade, onto skewers, alternating them with onion rings and fresh vegetables (tomatoes, zucchini, eggplants work well). Season with salt. Grill over charcoal, turning occasionally.
- 6
Step 6
The shashlik turns out very flavorful and juicy—you'll lick your fingers!