Shashlik in Tomato Marinade with Onions

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use any fresh herbs you prefer. This recipe works well with both pork and lamb. In the end, I would like to add that when using this recipe for pork, I completely avoid salt, while for lamb, I add a little extra salt.

Ingredients

Tomatoes - 4 lbs
Pork Blood - 11 lbs
Onion - 4 lbs
Salt - to taste
Ground Black Pepper - to taste
Thyme - 1 teaspoon
Rosemary - 1 teaspoon
Paprika - 1 teaspoon
Toasted Cumin Seeds - ½ teaspoon
Cilantro - 1 bunch
Chopped Sage Leaves - 0.7 oz
Dill - to taste
Mild Chili Spice - 1 piece

Step by Step guide

Step 1

Cut the meat into fairly large pieces.

Step 2

Wash the tomatoes and half of the onions, peel the onions and chop them (you can finely chop or blend them with a hand blender). Peel, wash, and cut the remaining onions into large rings.

Step 3

Mix the meat, tomatoes, chopped onions, spices, and chopped herbs in a pot, making sure to massage the meat well in the resulting marinade. Then place the sliced onions on top without mixing or breaking the rings. The resulting marinade should completely cover the meat and sliced onions in the pot. Leave it in the refrigerator overnight.

Step 4

Grill as usual over coals, skewering the meat along with the onions, after cleaning the meat of any spices and herbs that may have stuck to it, as they can burn during grilling.