Shashlik in tomato marinade with onions
20 servings
30 minutes
Shashlik in tomato marinade with onions is a true celebration of flavor, where juicy pork is infused with the aroma of spices and fresh tomatoes. The origins of this dish delve deep into the traditions of European cuisine, where marinades became an essential part of meat preparation. Thanks to tomatoes, shashlik acquires a light tanginess, while onions make it tender and fragrant. The uniqueness of the preparation lies in the thorough massaging of the meat in the marinade, allowing spices to penetrate deeper into the fibers' structure. A night in the marinade turns pork into an ideal option for grilling over coals. Golden-brown pieces with a light smoky aroma, complemented by the sweet taste of onions, will be the centerpiece of any feast, bringing joy to every guest. Shashlik can be served with greens, fresh vegetables or light sauces for complete harmony of taste.
1
Cut the meat into fairly large pieces.
- Pork: 5 kg
2
Wash the tomatoes and half of the onion, peel and chop the onion (can be finely chopped or blended with a hand blender). Peel, wash, and cut the remaining onion into large rings.
- Tomatoes: 2 kg
- Onion: 2 kg
3
Mix meat, tomatoes, chopped onion, spices, and chopped greens in a pot, making sure to massage the meat well in the marinade. Then, place sliced onion rings on top without mixing or breaking the rings. The marinade should completely cover the meat and sliced onion in the pot. Leave it in the refrigerator overnight.
- Pork: 5 kg
- Tomatoes: 2 kg
- Onion: 2 kg
- Salt: to taste
- Ground black pepper: to taste
- Thyme: 1 teaspoon
- Rosemary: 1 teaspoon
- Paprika: 1 teaspoon
- Cumin (zira): 0.5 teaspoon
- Chopped cilantro (coriander): 1 bunch
- Chopped parsley: 20 g
- Young dill: to taste
- Chili pepper: 1 piece
4
Meat should be grilled as usual on coals, skewered with onions, after cleaning it from stuck spices and herbs, as they may burn during cooking.
- Pork: 5 kg
- Onion: 2 kg