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Grilled Shashlik

    

Serve with bread or baked potatoes.

Cook

No. of servings

10

Ready in

Difficulty

medium

 

 

garlic4cloves4cloves
ground black pepper0.5tsp½teaspoon
ground ginger0.5tsp½teaspoon
ground red paprika2tsp2teaspoon
minced pork meat2.2lb1000grams
nettle1.75oz50grams
olive oil2tbsp2tablespoon
radish3.5oz100grams
salt2tsp2teaspoon
spring onion5.25oz150grams

1. Preparation of vegetable-meat mixture for shashlik

spring onion 5.25 oz (150 g)  radish 3.5 oz (100 g)

Trim the onion, wash and finely cut into the rings. Remove the rootlet and green parts from the radishes, wash and coarsely grate it.

Preparation of vegetable-meat mixture for shashlik

2. 

nettle 1.75 oz (50 g)

If you prepare shashlik outdoors, you can add nettle also. Pick young nettle, wash and pick leaves off the stem. Finely chop it.

3. 

minced pork meat 2.2 lb (1000 g)  olive oil 2 tbsp  salt 2 tsp  ground red paprika 2 tsp  ground ginger 0.5 tsp  ground black pepper 0.5 tsp  garlic 4 cloves

Add prepared onion, radish, nettle, oil, salt, ground red paprika, ginger, black pepper and trimmed pressed garlic into the minced meat. Blend all together well.

4. 

Create cylinders about 7cm long and 2cm thick.

5. 

Prickle two cylinders on the skewer and slightly push down.

6. Broiling

Broil on all sides until golden-brown for 10-15 minutes.

Broiling

Bon appetit!

 

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