Meat shashlik in a multicooker
2 servings
60 minutes
Meat shashlik in a multicooker is an unusual combination of a traditional dish with modern cooking technology. While shashlik is associated with fire and the aroma of smoke, this recipe offers tender, juicy meat prepared without hassle. Marinated in vinegar with spices, it acquires tangy notes, while onion adds sweetness and richness. Thanks to the multicooker, the meat simmers while retaining its tenderness. This shashlik is perfect for a cozy home dinner when you want to enjoy flavor without complicated preparations. The dish is versatile – it can be served with greens, fresh vegetables or light sauces and also used as a base for more complex meat dishes. Although the roots of this dish go back to classic frying methods, its execution in a multicooker makes it accessible to every food lover.
1
First, the meat needs to be marinated. But before that, it should be washed well, trimmed of fat, and cut into pieces. To make the meat easier to cut on the board, it can be placed in hot water for 15 minutes.
- Meat: 500 g
2
Place the chopped pieces in a deep bowl, add spices, salt, and pepper to taste, pour with vinegar, and mix. You can gently knead the meat with your hand for better absorption.
- Condiments and seasonings: to taste
- Salt: to taste
- Ground black pepper: to taste
- Vinegar: to taste
3
Top with sliced onions. Refrigerate to marinate for 2-3 hours.
- Onion: 2 pieces
4
After that, transfer the meat and marinade to the multicooker. Cake program (50 minutes). You can then set it to Cook for another 10 minutes — to let the finished kebab simmer a bit.
- Meat: 500 g
- Onion: 2 pieces
- Vinegar: to taste
- Condiments and seasonings: to taste
- Salt: to taste
- Ground black pepper: to taste
