Homemade shashlik in carbonated water marinade
4 servings
120 minutes
Homemade kebab in a carbonated water marinade is an original dish of Armenian cuisine that combines traditions with unexpected culinary techniques. The carbonated water used in the marinade makes the meat incredibly tender and juicy, while the aroma of spices, garlic, and herbs gives it a rich flavor. The slight acidity of vinegar and the spiciness of black pepper add depth and harmony to the taste. This kebab is perfect for cozy home evenings and festive gatherings; it can be made from both pork and beef. Baking in the oven makes the process simple and accessible while preserving all the juiciness of the meat. The origins of this dish trace back to the rich traditions of Armenian cuisine, where the art of marinating plays a key role in creating the perfect flavor balance.
1
First, let's prepare the marinade. In a bowl, mix mayonnaise, a bottle of sparkling water, salt, black pepper, a bit of vinegar, and spices to taste — I used pork seasoning, Provencal herbs, and universal seasoning. Add torn greens (just tear them by hand), onion cut into large rings, and sliced garlic.
- Mayonnaise: 200 g
- Carbonated water: 500 ml
- Salt: to taste
- Ground black pepper: to taste
- Vinegar: 1 teaspoon
- Seasonings: to taste
- Green: 1 bunch
- Onion: 3 heads
- Garlic: 3 cloves
2
Cut the meat (beef or pork) into pieces for skewers and soak in marinade. Soak pork for 1 hour, beef for about 1.5 hours, depending on the tenderness of the meat.
- Meat: 1 kg
3
After soaking, bake in the oven at 200 degrees for one hour.