Pork Shashlik in Onion Juice
⏳ Time
20 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
You don't have to worry about the shashlik smelling like onions; once cooked, it turns out very tender, soft, and most importantly — juicy!
Ingredients
- Pork Blood - 35.3 oz
- Onion - 35.3 oz
- Safflower Oil - 3 fl oz
- Ground Black Pepper - to taste
- Red Long Chili Peppers - to taste
- Basil - to taste
- Black Cumin (Cumin) - to taste
Step by Step guide
Step 1
Cut the meat into evenly sized medium cubes.
Step 2
Pass the onion through a meat grinder or grate it on a fine grater, then strain the onion juice through cheesecloth, ensuring that no onion pulp gets into the juice.
Step 3
In the resulting juice, the shashlik should marinate for 1–4 hours without adding any spices or salt.
Step 4
Next, after squeezing the meat from the juice, add sunflower oil and spices.
Step 5
Knead the meat with the oil and spices for 5–10 minutes, similar to how dough is mixed.
Step 6
Salt the meat 5–10 minutes before cooking.
Step 7
Skewer the meat on skewers and grill for 15–20 minutes until the juice that comes out of the cut shashlik turns clear.
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