in Eastern Europe, Russia

Pickled grilled meat to die for

updated

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Ingredients for 6 servings:

  • 5 kg pork neck
  • 10 onions
  • ½ jar mayonnaise
  • 2 tbsp spice mix (grill spice)
  • 2 tbsp, leveled salt
  • 500 ml carbonated mineral water
  • possibly vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

shashlik

Cut the meat into large cubes. Don’t cut them too small, as they’ll disintegrate overnight and be difficult to skewer. Slice the onions. Add salt, barbecue seasoning, and mayonnaise, then mix in the mineral water and stir well. Cover with a towel and let stand overnight. Only skewer the meat before grilling. Drizzle with vinegar after grilling, if desired.

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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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