SHASHLIK À LA CARELIA GRILL
Almost all grill lovers have tried steaks or burgers, but how about trying something unusual and traditional for oriental cuisine? In this recipe, we're going to tell you how to cook a real Armenian shish kebab. Tender marinated meat cooked on hot coals can surprise even the most sophisticated grill lover. Enjoy! 😉
2 kg pork neck
2 kg bulb onion
ground black pepper
1 glass (250 ml) of mineral water
parsley or dill for garnish
Cut the meat into small cubes (about the size of a large chicken egg) and remove any veins and films. Cut the onion into half rings and place them in a large bowl. Crush them with your hands to squeeze out the juices. Add the chopped meat to the onion and start kneading - just like a dough! Season with finely ground black pepper and paprika.
Next, you'll need a glass of mineral water (take only natural mineral water, as it needs to make the meat softer and not affect the taste much). Knead everything well. Cover the bowl with a plate with a smaller diameter than the bowl and put something heavy on top (e.g. a rice or flour pack). Leave the bowl in the fridge for 12 hours.
Salt the meat 10-15 minutes before cooking. String pieces of meat on skewers and fry on hot coals. Attention: fry on hot coals and not on an open fire. Pork meat is fried quickly enough, so do not forget to turn the skewers for the meat to be fried evenly. In 10-15 minutes the shashlik will be ready. You can check the doneness of the meat by its juice: if the juice is red, then you'll know that the meat is still raw. When the juices are clear, you can remove the meat from the skewers. Garnish with parsley or dill and serve immediately.