Marinade for shashlik on white wine
4 servings
60 minutes
Marinade for shashlik in white wine is a refined blend of flavors that can give meat tenderness and an exquisite aroma. This recipe has roots in Russian cuisine, where wine-based marinades were used to soften and enrich meat. Dry white wine mixed with tomatoes, fresh herbs, garlic, and pepper creates a light acidity that highlights the natural flavor of the meat. Spices and greens add zest, while sweet pepper and onion enhance the texture. After long marination, the meat becomes remarkably juicy and acquires a subtle aroma of grape notes. An ideal choice for those who appreciate harmony of flavors and love dishes with delicate gastronomic nuances. This shashlik is served on lavash, allowing you to enjoy the full richness of flavor and marinade.
1
Prepare all the ingredients.
2
Cut the meat into cubes, chop the pepper coarsely, and quarter the onion. Put everything in a bag.
- Pork neck (collar): 1 kg
- Onion: 1 head
- Bell pepper: 2 pieces
3
Cut a large tomato in half and grate it while keeping the skin in your hand. Alternatively, you can blanch it, remove the skin, and then grate it.
- Tomatoes: 1 piece
4
Chop the chili pepper and garlic finely.
- Chili pepper: 1 piece
- Garlic: 2 cloves
5
Chop the thyme and basil leaves.
- Thyme: 2 sprigs
- Basil: 2 sprigs
6
Mix wine, grated tomato, chili pepper, garlic, thyme leaves, and basil.
- Dry white wine: 150 ml
- Tomatoes: 1 piece
- Chili pepper: 1 piece
- Garlic: 2 cloves
- Thyme: 2 sprigs
- Basil: 2 sprigs
7
Squeeze lemon juice in, add crushed pepper mix, and salt.
- Lemon: 0.5 piece
- Five pepper blend: 1 tablespoon
- Salt: 1 tablespoon
8
Separate a quarter of the resulting marinade into a separate container. Pour the remaining marinade over the meat with pepper, close the bag, and massage to mix everything. Leave the meat to marinate in the refrigerator for 12 hours.
- Dry white wine: 150 ml
9
Light the grill. Take the preparation, remove the meat, onion, and pepper from the marinade and alternately thread them onto skewers.
10
Grill the shashlik on the mangal on all sides until golden brown. To check the meat's readiness, pierce it with a knife and ensure that clear juice flows out.
11
After frying the shashlik, drizzle with the remaining marinade and serve immediately on lavash.
- Dry white wine: 150 ml
