Tomato marinade for shashlik
Description
Minimal ingredients — excellent result. Since tomatoes already contain acids, there's no need to add extra vinegar or lemon juice! Choose juicy, meaty, and delicious pink "Mikado" tomatoes. If desired, you can replace onion with onion powder. However, avoid using garlic—it develops a specific bitter taste when meat is cooked for a long time. If you still decide to add garlic, do so one hour before starting to grill the kebabs. Add spices and seasonings to your taste. The finished sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the onion and rinse it under water. Wash the tomatoes as well and dry them with paper towels.
- 2
Step 2
Cut the tomatoes into several pieces and remove the seed blocks. Do not chop finely, as you will need to grate them on a fine grater.
- 3
Step 3
Grate the tomato slices on a grater, removing the skin so it doesn't end up in the marinade. The skin can stick to the piece of meat and burn during frying, so it's better to prepare the marinade without it.
- 4
Step 4
Grate the onion on the same grater, cutting it into several pieces. This procedure will inevitably make you cry, but it is necessary.
- 5
Step 5
Add salt, ground black pepper, and seasoning. Optionally, add 1 tablespoon of vegetable oil, which will give the meat pieces a golden crust when frying.
- 6
Step 6
Add a mixture of dried ground herbs: oregano, thyme, rosemary, etc. Choose all spices to your taste.
- 7
Step 7
Gently mix everything — the tomato marinade for shashlik is completely ready! You can prepare it in advance and store it in the refrigerator, adding chopped meat, poultry, offal, etc. (the ingredient you're planning to use for shashlik) at any moment.
- 8
Step 8
Pour the tomato marinade into a bowl or sauce dish and use as intended.