Pork shashlik with mineral water
8 servings
120 minutes
Pork shashlik on mineral water is a true find for lovers of juicy, aromatic meat. This recipe originates from Russian cuisine, where the simplicity of ingredients combines with the sophistication of flavors. Carbonated water plays a key role in making the meat tender and soft, while spices and Georgian herbs add richness to the aroma. The slight acidity of the mineral water enhances the flavor of the pork, making it especially appetizing. This shashlik is perfect for family picnics and friendly gatherings, best served with tomato sauce or adjika to highlight its rich taste. Each grilled strip of meat is infused with a smoky aroma, creating an unforgettable gastronomic pleasure.
1
Cut the neck into small pieces of 4-5 cm, so it will absorb the marinade well.
- Pork neck (collar): 2 kg
2
Slice the onion into half rings and squeeze it a little with your hands.
- Onion: 4 heads
3
Mix the meat with onion, salt, and 0.5 teaspoon of pepper.
- Pork neck (collar): 2 kg
- Onion: 4 heads
- Salt: 2 teaspoons
- Ground black pepper: 1 teaspoon
4
Add sparkling water and mix again.
- Sparkling water: 300 ml
5
Add a pinch of nutmeg and a pinch of dried herbs to taste.
- Nutmeg: to taste
- Georgian herb blend (utskho suneli style): to taste
6
Mix everything and let it sit for 1 hour.
7
After the meat is marinated, remove the onion.
8
Skewer the meat and grill it over even heat. First, wait for one side of the meat to seal, then start turning it to cook evenly.
9
Check the meat for doneness. A simple way to check if pork is done is to cut it and see its color. Like chicken, pork should be fully cooked: the meat should be white, and the juices should run clear.
10
Serve pork kebab with tomato sauce or adjika.