Marinade for shashlik with coconut milk
4 servings
60 minutes
Marinade for kebabs with coconut milk is an unusual blend of Russian tradition and exotic Asian flavor. Coconut milk makes the meat surprisingly tender, while spices like curry and cumin add deep aromatic notes to the dish. Lime juice adds a light tang that highlights the sweetness of coconut sugar. The history of this marinade is a journey of flavor combinations where classic Russian cuisine meets the richness of Eastern spices. Such kebabs are perfect for a summer picnic, filling the air with aromas of spices and freshness. When served, they can be complemented with fresh vegetables and herbs, creating a harmonious ensemble of flavors. This dish will surely delight lovers of gastronomic experiments!
1
Prepare all the ingredients.
2
Cut the meat into large cubes.
- Pork neck (collar): 1 kg
3
Slice the onion.
- Onion: 2 heads
4
Finely chop the cilantro along with the stems.
- Cilantro: 50 g
5
Peel and finely grate or chop the ginger.
- Fresh ginger: 20 g
6
Mix coconut milk with sugar.
- Coconut milk: 130 ml
- Coconut sugar: 25 g
7
Mash the onion and add it to the mixture along with the juice.
- Onion: 2 heads
8
Add cilantro, ginger, crushed garlic, curry, cumin, salt, and lime juice.
- Cilantro: 50 g
- Fresh ginger: 20 g
- Garlic: 1 clove
- Curry powder: 10 g
- Caraway: 7 g
- Salt: to taste
- Lime juice: 20 ml
9
Mix the resulting marinade and add the prepared meat for shashlik. Stir well, cover the container with film or foil. Leave the shashlik to marinate in the refrigerator for 2 hours.
- Pork neck (collar): 1 kg
10
Light the grill, skewer the meat, and roast it, turning occasionally until golden brown.
11
To check the meat's readiness, pierce it with a knife and ensure that clear juice flows out. Serve the kebab hot in coconut marinade.
