Pork Shashlik in Pomegranate Juice

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can also grill the meat on a rack, but it is still necessary to add marinated onions for juiciness. Serve the shashlik with green onions, pomegranate juice, and brandy.

Ingredients

Onion - 17.6 oz
Pork Blood - 2 lbs
Black Pomegranate Molasses - 10 fl oz
Tomatoes - 2 pieces
Brandy - 1 tablespoon
Salt - 2 tablespoons
Ground Black Pepper - to taste

Step by Step guide

Step 1

Rinse the pork well and cut it into pieces. Rub each piece with a small amount of salt and black pepper, and place it in a container where the shashlik will marinate, such as a pot. Cut the onion into thick rings (up to 1 cm) and add it to the meat.

Step 2

Pour the pomegranate juice over the meat (if the juice is heavily diluted, you should double the amount) and add the brandy, then fill with water until all the contents of the pot are submerged. Mix the future shashlik thoroughly with your hands, cover with a lid, and place in the refrigerator for at least 3 hours.

Step 3

Cut each tomato into 4 pieces. Skewer a piece of tomato first, then the meat, alternating with onion rings, and finish with another piece of tomato (this way the meat turns out juicier).

Step 4

Place the skewers over the coals. Grill, turning occasionally, and each time you turn, baste the shashlik with a small amount of marinade. Cooking time depends on the desired doneness of the meat.