Pork shashlik in kefir with sweet pepper and onion
3 servings
30 minutes
Pork shashlik in kefir with sweet pepper and onion is a dish with character, infused with the spirit of Georgian cuisine. The history of shashlik traces back to ancient Caucasian traditions where meat was marinated in natural fermented products, giving it special tenderness and rich flavor. Kefir makes the pork tender while bell pepper adds juiciness and a hint of sweetness. Lemon and garlic enhance the aroma, while spices like nutmeg and marjoram provide a spicy warmth. Grilled over coals, shashlik acquires a smoky hue, creating a harmony of flavors. Served with Armenian lavash and baked vegetables, it perfectly complements the meal. This dish is for friendly gatherings—fragrant, appetizing, and incredibly delicious.
1
We wash our meat under slightly warm water.
2
We season the meat with salt and pepper to taste, add turmeric, nutmeg, marjoram, coriander, bay leaf, squeeze in half a lemon and three heads of garlic and mix everything.
- Salt: to taste
- Ground black pepper: to taste
- Turmeric: 0.5 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Dried marjoram: 0.3 teaspoon
- Ground coriander: 0.3 teaspoon
- Bay leaf: 1 piece
- Lemon: 0.5 piece
- Garlic: 3 cloves
3
We cut the onion into rings, the bell pepper into squares, and add them to the meat.
- Onion: 1 piece
- Red sweet pepper: 1 piece
4
Pouring with kefir.
- Kefir (3.2%): 400 ml
5
Marinate for 3 to 12 hours.
6
Skewer the meat, onion, and bell pepper alternately.
- Pork: 400 g
- Onion: 1 piece
- Red sweet pepper: 1 piece
7
During cooking, we spray with the leftover kefir after marinating the meat.
- Kefir (3.2%): 400 ml
8
The shashlik is ready, serve it with sauce, Armenian lavash, and grilled onions and bell peppers.
