in Russia

Russian-style shashlik

updated

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Ingredients for 4 servings:

  • 1 kg pork neck or lamb
  • 1 large onion(s), chopped
  • ½ tsp sugar
  • 1 tbsp vinegar
  • 1 tbsp oil
  • 2 tbsp tomatoes, pureed
  • 2 bay leaves
  • Salt and pepper, black
  • Cayenne pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 30 minutes

Cut the meat into approximately 2 x 2 cm cubes. Combine the remaining ingredients to make a marinade and toss with the meat. Refrigerate for at least six hours, ideally overnight. Stir a few times. Thread the marinated meat tightly onto wooden or metal skewers (available in many Russian stores). Cook in a pan or on the grill.

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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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