If you cook shashlik for the first time, you should choose the proposed recipe so that not to spoil the pork.
No need to cut the meat in neither small pieces (otherwise shashlik will be dry) nor big pieces (meat may burn outside and not be properly cooked inside). Your best guide - is a matchbox.
Shashlik from pork
INGREDIENTS:
• 1 kg of pork (better neck)
• salt, ground black pepper
• mineral water with gas
• 2-3 big onions
• 3-4 tomatoes
• 2-3 garlic cloves
• 2 tablespoons of lemon juice
HOW TO COOK:
👉 Wash meat, dry it and cut in middle size pieces. Add salt and ground pepper, put in ceramic or enameled plate.
👉 Onion and tomatoes to be washed, peeled and cut in big circles. Mix it with meat. Add some water with gas (0.5 liters is enough -this will make meat much softer). After that marinate for 3-4 hours in the cool place.
👉 Garlic to be peeled and pressed and mixed with salt and lemon juice.
👉 Thread the meat on metal skewers and fry above wood charcoal without flame until ready watering from time to time with the lemon-garlic mix. This will take around 20 minutes.
👉 Serve shashlik with any sauce to your taste.
RECOMMENDATION: Don't thread the meat on the cold skewers. Hold them around five minutes above the charcoal - in this case, the pinholes in the meat will be burnt straight away thus not releasing meat juice outside.
ENJOY YOUR MEAL! 😊
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