Grilling
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Pork Neck Shashlik
Classic Russian-style shashlik: pork neck is marinated in a spicy onion-tomato marinade for at least 12 hours and then grilled. The long marinating time makes the meat especially tender and aromatic.
Source / link: Nutzer-Eingabe
Ingredients
Amounts adjust automatically.
| 1 kg | Pork neck (or lamb, beef, chicken) |
| 500 g (ca. 3-4 große) | Onions |
| 2 EL | Tomato paste |
| 1-2 EL | Balsamic vinegar (or red wine vinegar) |
| 1-2 TL | Salt |
| 1 TL | Black pepper, freshly ground |
Preparation
- 1 Cut the meat into cubes about 3-4 cm in size. Remove coarse tendons, but leave some fat on the meat, as it adds flavor and juiciness during grilling.
- 2 Peel the onions and cut them into thin rings or coarse pieces. If you want a very fine marinade, grate the onions or chop them very small with an onion slicer.
- 3 In a large bowl, mix the meat, onions, tomato paste, balsamic vinegar, salt and pepper.
- 4 Mix everything well so that the meat is evenly coated with the marinade.
- 5 Cover the bowl and let the meat marinate in the refrigerator for at least 12 hours, ideally 24 to 48 hours.
- 6 Thread the marinated meat onto skewers. Do not place the pieces too close together so that the heat can circulate well.
- 7 Grill the skewers on the grill over medium heat for about 15-20 minutes, turning occasionally, until the meat is cooked through and lightly browned. The cooking time depends on the thickness of the meat pieces and the heat of the grill.
- 8 Serve the skewers hot.
Notes & tips
The longer the meat marinates, the more tender it becomes – 24 to 48 hours is ideal. Instead of pork neck, lamb, beef or chicken also work well. Soak wooden skewers in water for at least 30 minutes before threading so they don't burn. Leftovers can be reheated in a pan the next day.
Nutrition
estimated per serving- Calories
- 56 kcal
- Protein
- 2 g
- Fat
- 0 g
- Carbs
- 13 g
– = ingredient not in nutrition database (estimate incomplete)