Veal fillet shashlik
5 servings
30 minutes
Beef tenderloin shashlik is a dish infused with the aromas of fresh spices and a light tang of lemon. It is an exquisite version of traditional Russian shashlik, where the tenderness of veal combines with the rich notes of marinade. The origins of the dish date back to ancient times when meat grilled over coals became a symbol of home warmth and friendly gatherings. A mixture of parsley, sour cream, and vinegar gives the shashlik a special softness, while juicy rings of onion add a pleasant sharpness. This shashlik is perfect for warm summer evenings when the coals shimmer and the aroma of grilling meat envelops the space in coziness. Serve with greens and fresh vegetables while enjoying its unique flavor.
1
Cut the veal tenderloin into pieces of 2.5 cm. Soak them for 2–2.5 hours. Then drain the water. Mix the meat with chopped parsley, squeeze the juice of 1 lemon, add sour cream, and then add 1.5 tablespoons of vinegar. Add salt and pepper. Slice the onion into rings. Mix everything and leave it in a cool place for at least 8 hours.
- Veal tenderloin: 1000 kg
- Parsley: 1 bunch
- Lemon: 1 piece
- Sour cream 20% fat: 3 tablespoons
- Vinegar: 1.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Onion: 2 heads
2
The coals should be moderately strong and evenly distributed in the grill. Turn the skewers more often for even cooking.
