St. Petersburg Shashlik with an Armenian Twist
Main Dishes | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
4
🍽️ Servings
10
Description
St. Petersburg Shashlik with an Armenian Twist
Ingredients
- Onion - 6 pieces
- Pork Neck - 6 lbs
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Take the pork neck and trim off excess fat. Typically, the neck weighs between 2.6 and 3.0 kg.
Step 2
Start cutting the meat into strips along the grain. The strips should be 1-1.5 cm thick, 2.5-3 cm wide, and as long as you can manage. The meat will guide you on how best to direct the knife. As I cut, I sometimes flip the neck 3-4 times to find the best way.
Step 3
Place the cut meat into a large pot.
Step 4
Slice the onion. Cut the onion moderately finely, but without stress. We won't be eating it. The onion's task is to release its juice. Squeeze the chopped onion until juice appears and transfer it to the pot with the meat.
Step 5
Season the meat and onion with salt and pepper. Be cautious with the salt; it's better to under-season.
Step 6
Thoroughly mix the meat and onion, place the pot in a cool spot, and start lighting the fire (or coals). The charcoal usually takes about 20-25 minutes.
Step 7
When the coals are ready, take the skewers and start threading the meat onto them. I thread the strips of meat in such a way that they are pierced as many times as possible: up, down, up, down, and so on.
Step 8
During cooking, I try to turn the skewers as often as possible. This helps seal the meat, preventing the juice from evaporating and keeping the shashlik juicy.
Step 9
While the meat is cooking, I slice 3 large onions into half-rings and place them in a large pot.
Step 10
Transfer the cooked meat there, cover with a lid, and shake it like a shaker.
Step 11
Pour a glass of Kindzmarauli.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.