Number of servings: 4. Preparation time: cooking 10 min., baking 12-15 min.
Special for you - probably watching the weekend weather forecast every day and planning the opening of the barbecue season!
A recipe for Traditional Shashlik.
INGREDIENTS
- 1,4 kg pork neck/pork shoulder
- 1 tbsp freshly cracked black pepper
- 2-3 pieces of onion
- 1 tbsp mustard
- 2 tbsp (scraped off) salt
- 100 ml vinegar (apple vinegar would be best)
PREPARATION
Cut the pork neck or shoulder into 3-4 cm cubes. Add pepper, mustard, finely grated onion, salt, mix well and marinate for several hours. Ideal if you have time to leave it overnight. Pour in the vinegar, stir, and thread onto skewers or bamboo skewers before baking. After the skewers have been rolled, cook them in a grill or on a barbecue. The temperature of the grill should be around 200-230 degrees. Grill for 12-15min.
Tips:
- Do not under any circumstances baste the shashlik while cooking - it will dry out!
- Keep cooking to a minimum. Dripping contributes to the drying of the meat too!
- If you use bamboo skewers, keep them in cold water for a while before cooking the meat. This will protect the skewers from burning.
Enjoy!
