Food:Shashlyk: Difference between revisions
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| {{i|Onion}} || <span class="scalable-amount" data-base="16">16</span> oz || <span class="scalable-amount" data-base="450">450</span> g | | {{i|Onion}} || <span class="scalable-amount" data-base="16">16</span> oz || <span class="scalable-amount" data-base="450">450</span> g | ||
|- | |- | ||
| {{i|Salt}} || <span class="scalable-amount" data-base="1">1</span> tbsp || <span class="scalable-amount" data-base="10">10</span> g | |||
| {{i|Salt}} || <span class="scalable-amount" data-base="1">1</span> tbsp || <span class="scalable-amount" data-base=" | |||
|- | |- | ||
| {{i|Black pepper}} || <span class="scalable-amount" data-base="1">1</span> tsp || <span class="scalable-amount" data-base="2">2</span> g | | {{i|Black pepper}} || <span class="scalable-amount" data-base="1">1</span> tsp || <span class="scalable-amount" data-base="2">2</span> g | ||
|} | |} | ||
| {{i|Green ancho chili seasoning}} || <span class="scalable-amount" data-base="1">2</span> tsp || <span class="scalable-amount" data-base="5">5</span> g | |||
|} | |||
<div class="recipe-scale-container"></div> | <div class="recipe-scale-container"></div> | ||
Revision as of 03:49, 16 October 2026
Shashlyk is a classic skewered and grilled meat dish. Marinated overnight with abundant onions and a touch of acidity, the meat becomes incredibly tender and flavorful when cooked over hot coals.
Ingredients
| Ingredient | Imperial | Metric |
|---|---|---|
| Pork neck or Pork butt |
32 oz | 900 g |
| Onion | 16 oz | 450 g |
| Salt | 1 tbsp | 10 g |
| Black pepper | 1 tsp | 2 g |
| Green ancho chili seasoning || 2 tsp || 5 g |}
Quick Stats
- Prep time: 20 mins (plus overnight marination) - Cook time: 20 mins - Protein: ~180g
Tools Needed
- Chef's Knife - Cutting Board - Metal Skewers - Grill (Mangal)
Instructions
- Prep the meat: Cut your chosen meat into roughly 1.5-inch (4 cm) cubes.
- Prep the marinade: Thinly slice the onions into half-moons. In a large bowl, aggressively squeeze and massage the sliced onions with your hands to release their juices.
- Marinate: Add the meat, salt, pepper, and vinegar to the onions. Toss thoroughly to ensure every piece of meat is coated. Cover and refrigerate for at least 4 hours, ideally overnight.
- Skewer: Thread the marinated meat onto metal skewers, leaving a little space between pieces for even cooking. Remove excess onion pieces from the meat so they don't burn over the fire.
- Cook: Grill the skewers over hot, white-ashed coals, turning frequently for about 15-20 minutes until thoroughly cooked and nicely charred on the outside.
