Pork Shashlik in Kefir with Sweet Pepper and Onion
Main Dishes | Georgian cuisine
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
3
Description
The speed of preparing shashlik depends on the temperature of the heated coals. Instead of lavash, warm black bread can be used.
Ingredients
- Pork Blood - 14.1 oz
- Kefir - 13 fl oz
- Red Long Chili Peppers - 1 piece
- Lemon - ½ piece
- Garlic - 3 cloves
- Onion - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
- Ground coriander - 0.3 teaspoons
- Dried Chamomile - 0.3 teaspoons
- Ground Nutmeg - 0.3 teaspoons
- Bay leaf - 1 piece
- Turmeric - ½ teaspoon
Step by Step guide
Step 1
Wash the meat under slightly warm water.
Step 2
Season the meat with salt and pepper to taste, add turmeric, nutmeg, marjoram, coriander, bay leaf, squeeze in half a lemon and three cloves of garlic, and mix everything together.
Step 3
Slice the onion into rings and the sweet pepper into squares, then add them to the meat.
Step 4
Pour kefir over the mixture.
Step 5
Marinate for 3 to 12 hours.
Step 6
Thread onto skewers, alternating meat, onion, and sweet pepper.
Step 7
During cooking, drizzle with the remaining kefir from the meat marinade.
Step 8
The shashlik is ready, serve with sauce, Armenian lavash, and grilled onion and sweet pepper.
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