Shashlik in sweet and sour marinade with curry
4 servings
360 minutes
Shashlik in sweet and sour marinade with curry is a refined dish of Armenian cuisine that combines the rich aroma of spices and the tender texture of meat. The origins of shashlik go back to ancient times when the art of marinating transformed ordinary meat into a culinary masterpiece. This recipe uses floral honey and wine vinegar to create a balance between sweetness and tanginess, while curry adds an Eastern spiciness. Onion soaked in the marinade enhances the flavor of the meat, making it even juicier. Shashlik is cooked over hot coals, absorbing smoky notes and turning into a true gastronomic delight. This dish is perfect for friendly gatherings outdoors, filling the atmosphere with warmth and the aroma of Eastern spices.
1
Wash the pork and cut it into 4-6 cm pieces.
- Pork neck (collar): 1 kg
2
Place the meat in a container, sprinkle with salt and drizzle with lemon, mix thoroughly, and let the meat sit for 1 hour.
- Coarse salt: to taste
- Wine vinegar: 50 ml
3
Blend together: wine vinegar, honey, and curry.
- Wine vinegar: 50 ml
- Wildflower honey: 2 tablespoons
- Curry powder: to taste
4
Slice the onion into rings, then immerse it in the marinade.
- Onion: 2 pieces
5
Pour the marinade over the meat and press for 4-5 hours, do not touch the onion yet.
- Wine vinegar: 50 ml
6
Before cooking over the fire, drizzle the meat with oil and alternate threading it with onion on a skewer. Grill the meat while pouring marinade over the coals.
- Vegetable oil: 2 tablespoons
- Onion: 2 pieces
