Every Russian has their own “secret” recipe for making meat tender and juicy. Impress your friends at the next shashlik party!
One of the most Russian things in summer is to gather friends and relatives at the dacha and grill meat on a skewer – a dish called shashlik. The meat should be fatty, but tender: pork neck is the best option, but different people prefer different meats, from chicken to lamb. To make the meat softer and add flavor, before cooking, the meat is usually marinated from 2 hours to overnight. Here are the most delicious Russian recipes. All ingredients are calculated for 1 kg of meat. Oh, and onions are best cut into rings!
This Russian fermented product is not only good for the stomach, but also one of the most popular marinades for shashlik.
Slice 1 kg of onion, put in a deep saucepan, add salt and pepper to taste and 1 tablespoon of Caucasian spice blend called Khmeli-Suneli (which is made of cilantro, basil, dill and parsley) . Then add the sliced pieces of meat and mix everything. Pour kefir over everything, cover with a lid and shake to make sure the meat is evenly covered.
2. Sparkling water
For this recipe you will need the usual sparkling mineral water. Russians prefer the Narzan or Yessentuki brands, but any other will do.
Put 1 kg of meat in a deep pan, cover with 0.5 kg of minced onion, add 1 tablespoon of olive oil, 4-5 cloves of garlic, salt, pepper and your favorite spices to taste and mix well. Add sparkling mineral water and let stand overnight.
Sometimes it seems that Russians are obsessed with mayonnaise: it’s a popular dressing, a sauce for dumplings, even an ingredient for sweet dough. And yes, mayo is a shashlik comrade! The mayonnaise-based marinade does not let the meat burn. At least the chefs swear by it.
Put the sliced pieces of meat in a saucepan, add the spices to taste, mix well and let stand for 15 minutes. Then add about 0.5 liters of whole mayonnaise. It should just cover the meat, but not drown it. Cut 5 large onions into rings and put them on top. Marinate the shashlik in the refrigerator overnight or simply leave it on a table for 4 hours.
If you like the smell of malt, try this recipe. For this marinade, it is better to take quality beer, even live or artisanal. Bitter beer makes the taste bolder.
Pat the meat dry with paper towels and slice for the skewer. First put the chopped onion in the pan, then the meat, then the spices – except the salt. Mix and leave inside for 40 minutes. Mix again and add 1 liter of beer. Leave to stand for at least 3 hours. Salt before grilling.
Easy and tasty marinade for all shashlik lovers! Start by slicing the meat and putting it in a saucepan, then add 2 chopped onions. Salt and pepper are added to taste – and it is good to use peppercorns. Take a large lemon and cut it into 2-4 parts. Squeeze the lemon juice over the meat, then put the zest in the pot and mix well. Leave it for 4 hours under some pressure.
The vinegar makes the meat (especially pork) very tender and gives a little bittersweet taste. First put the sliced meat in a pan without aluminum, then add 2 large chopped onions. Add salt, pepper and spices to taste. In the other pot, mix 2 cups of water and 2 tablespoons of 9% vinegar and add this liquid to the meat. Leave in a cold place for 1-2 hours. It is not recommended to marinate your shashlik any longer.
7. Onion and oil
Fans of onions here? This recipe is for you ! For 1 kg of meat take 0.5 kg of onion sliced into rings and crumbled well.
Salt your meat, put it in a saucepan, add spices and cover with onion rings. Mix well until you get more juice. Some people even chop the onion with a blender. Let stand 10 minutes, then add 2-3 tablespoons of olive oil and mix again. Marinate for at least 4 hours (better overnight) in any saucepan except aluminum. While cooking, you can pour this marinade over your shashlik – it prevents the meat from burning.
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