Russian shashlik

Ingredients for 1 servings:

• 3 kg pork neck
• 4 tsp salt
• 15 black peppercorns, alternatively ground
• 15 coriander seeds, alternatively ground
• 1 ½ tsp basil, dried
• 3 pinch(s) thyme, dried, per kg 1 – 2 pinch(s)
• 1 tbsp turmeric
• 3 bay leaves
• 1 tbsp paprika powder, sweet
• 2 garlic cloves
• 5 onions
• 5 tbsp sunflower oil
• 1 lemon(s), the juice
• Vinegar
• Water

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 30 minutes

traditional

Wash the meat and dry it with kitchen paper. Leave the fat on the meat for a better flavor. Cut the meat into roughly 3 cm cubes. Crush the peppercorns and coriander seeds with a knife to release the flavors. If using ground pepper, use a generous amount, but don’t overdo it. Slice the onions into rings and mince the garlic. You can also use more garlic, depending on your taste. Mix all ingredients except the vinegar and water with the meat pieces and let the onion-meat seasoning mixture rest in the refrigerator for a day. Remove the bay leaves and string the meat onto skewers. Prepare the grill and sear the meat. Once the meat is ready, you can make a vinegar mixture by mixing vinegar with water and drizzle it over the shish kebab. You can also use other meats, but the best for shish kebab is pork neck meat.