Beef shashlik in tea marinade
4 servings
45 minutes
Beef shashlik in tea marinade is an unusual yet exquisite dish of Serbian cuisine. The combination of strong meat and aromatic milk oolong gives the shashlik a delicate creamy aftertaste. Tea leaves soaked in moisture reveal their deep aroma, harmonizing with onion, garlic, and lemon's acidity. Sparkling water makes the marinade even softer, helping the meat absorb spicy notes. After several hours of marinating, the meat becomes surprisingly juicy, and grilling over hot coals gives it an appetizing crust. This shashlik is perfect for warm evenings outdoors, accompanied by a glass of dry wine or traditional Serbian sides. Its unique taste and aroma make it a true gastronomic find for lovers of unusual combinations!
1
Rinse the meat under running water and cut it into cubes of about 3-5 cm. Transfer the meat to a deep dish.
- Beef neck: 1 kg
2
Slice the onion into half rings, grate the garlic cloves on a fine grater.
- Onion: 300 g
- Garlic: 2 cloves
3
Add tea, salt, pepper, chopped onion, garlic, and mineral water to the meat. Also, add lemon juice.
- Milk Oolong: 10 g
- Salt: 7 g
- Ground black pepper: 2 g
- Onion: 300 g
- Garlic: 2 cloves
- Carbonated water: 150 ml
- Lemon: 0.5 piece
4
Mix everything thoroughly so that the tea leaves absorb moisture and start to release their aroma. Green milk Oolong tea will give the meat a creamy aftertaste.
- Milk Oolong: 10 g
5
Put the meat in the fridge to marinate for 3-6 hours.
6
Grill the marinated meat over hot coals, skewered or placed on a grill rack.