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Shashlik

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Shashlik

The perfect shashlik recipe with a picture and simple step-by-step instructions.

Shish kebab sauce

  • 100 g Milk or kefir
  • 2 tbsp Freshly squeezed lemon juice
  • 3 tsp Salt
  • 1 tsp Pepper from the grinder
  • 1 tsp Dried marjoram
  • 1 tsp Ground caraway
  • 1 tsp Sweet paprika powder
  • 1 tsp Curry powder
  • 1000 g Sieved tomatos
  • 120 g Brandy vinegar
  • 70 g Sugar brown
  • 300 g Belly bacon
  • 2 piece Bell pepper
  • 3 piece Onions
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Dried marjoram
  • 1 tbsp Ground caraway
  • 1 tbsp Sweet paprika powder
  • 1 tbsp Curry powder
  • 1 tbsp Rapeseed oil
  1. First make the marinade for the meat by mixing all the ingredients together, cut the meat into pieces, roll in them and leave to stand overnight in the refrigerator, covered. For the sauce, cut the bacon into pieces, peel the onions and chop coarse cubes. Roughly cut the peppers into cubes.
  2. Heat the pot, roast the belly bacon in oil, add and roast the onions. Spices in the pot, deglaze with tomato sauce, sugar and brandy vinegar. Bring to the boil and then add the pepper pieces to the saucepan. Reduce the whole thing for about 30 minutes until the sauce starts to get some binding. Keep the sauce warm.
  3. Put the marinated meat on skewers. Cook in the pan or on the grill.
Dinner
European
shashlik

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Written by John Myers

Professional Chef with 25 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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