in Eastern Europe

Russian shashlik

updated

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Ingredients for 4 servings:

  • 2 kg pork neck
  • 800 g tomatoes
  • 7 onions
  • 4 garlic cloves
  • 5 bay leaves
  • 5 tbsp vinegar essence
  • n. B. Salt, approx. 30 g
  • e.g. pepper, approx. 4-5 tbsp

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 40 minutes

My father’s recipe from Siberia

Cut the meat into 2-3 cm pieces. Trim the tendons. You can leave the fat on if you like. Dice the tomatoes. Slice the onions into rings. Chop the garlic. Finely chop, but do not mince, the bay leaves. Place all ingredients in a container and mix with about 30 g of salt and 4-5 tablespoons of pepper to taste. Cover and refrigerate for 24 hours. After 12 hours, test the meat for doneness and adjust the seasoning if necessary. If it’s too salty, add more tomatoes. After 24 hours, skewer it and roast or grill. Approx. 269 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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