Juicy shashlik
4 servings
120 minutes
Juicy shashlik is the art of combining simple ingredients into a true delight for gourmets. Born from the traditions of Eastern cuisine, it has come a long way to become a favorite dish at gatherings. This recipe highlights the natural flavor of the meat by marinating it in mineral water and onions, giving it tenderness and depth of aroma. Careful preparation, strict cutting techniques, and precision in grilling preserve juiciness inside and a light crust outside. Amazingly tender with a hint of acidity from vinegar, the meat literally melts in your mouth, leaving rich smoky notes. Such shashlik is perfect for cheerful picnics, cozy family gatherings, and simply enjoying a delicious dish made with soul.
1
Soak the meat in mineral water for 1 hour.
- Mineral water with gas: 1.5 l
2
For shashlik, the meat should be cut across the fibers. It's best to slice the meat into pieces 1-1.5 cm thick across the fibers, as this helps it marinate better and cook faster and more evenly. If cut into traditional cubes, the marinade will only penetrate the outer layers.
3
Chop the onions (6 pcs), mix with the meat, and mash to release the juice from the onions.
- Onion: 8 pieces
4
Add 2 tablespoons of vegetable oil and knead again.
- Vegetable oil: 2 tablespoons
5
Cover and refrigerate for 12 hours.
6
Take the meat out of the fridge 2 hours before frying.
7
Light the grill without lighter fluid, preferably getting coals from wood.
8
Be sure to shake the onion off the pieces. It will start burning first on the coals and will give a bitterness.
9
The meat should be dry. If the meat is wet, it will stew instead of frying while the moisture evaporates, and nothing good will come of it. Ideally, pat the meat dry with a paper towel.
10
The skewer must pass across the fibers. If it goes along, it separates the fibers and juice flows out; if across, it 'stitches' the fibers.
11
Skewers should be tightly packed with meat, leaving no gaps.
12
Place the skewers as close to each other as possible.
13
Salt and drizzle with vinegar.
- Salt: to taste
- Vinegar: 8 tablespoons
14
First, fry the meat on all sides until light brown over strong coals, then move the skewers to the side with less heat and cook until done. Fry for 1 minute on each side over high heat and 7 minutes over low heat (about 30 minutes).
15
In pork or chicken, you need to make a puncture (not a cut) and check the color of the juice that flows out; if it's clear - it's ready, if pink, you need to wait longer.
16
To keep the meat juicy for the next day, it should be placed with marinated onions.
- Onion: 8 pieces
17
For pickled onions take 2 onions, 2 cups of water, 8 tbsp of 9% vinegar, 2 tbsp each of sugar and salt, dill to taste. Prepare a tightly sealed container - a plastic container or a glass jar with a lid. Cut the onion into half rings, place it in the jar and sprinkle with chopped fresh or dried dill. Combine lukewarm boiled water with sugar, salt and vinegar; stir until the granules dissolve. Pour the prepared marinade over the onions in the jar, close it with a lid, shake gently and refrigerate for half an hour.
- Onion: 8 pieces
- Water: 2 glasss
- Vinegar: 8 tablespoons
- Sugar: 2 tablespoons
- Salt: to taste
- Dill: to taste