Grilled Shashlik

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.

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.