3 classic Russian shashlik recipes
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Three typical Russian marinades for tender shish kebab of pork, beef, veal or lamb. What kind of meat you use, I leave to your personal taste.
Three typical Russian marinades for tender shish kebab of pork, beef, veal or lamb. What kind of meat you use, I leave to your personal taste.
portions Preparation waiting period
4people 20Minutes 3Hours
portions Preparation
4people 20Minutes
waiting period
3Hours
Ingredients
servings: people
Units:
Ingredients
servings: people
Units:
Yum BigOven - Save recipe or shopping list
Instructions
  1. For all recipes applies: Meat roll in about 3-4 cm cubes.
  2. Meat layers alternating with onions and spices in a suitable vessel. Approximately 1 hours cover and let in the refrigerator.
  3. Then enter the liquid (mineral water, kefir, beer) are added and mix well. (A favorite for long) Marinate covered in refrigerator for at least 3 hours.
  4. take marinated meat 2 hours before grilling from the refrigerator, put on shish kebab skewers and grill hot.
recipe Notes

Serve with best Russian salads as Olivje and Vinegret.

Tip: Look for a good quality of meat. It should be well mixed, so it will not dry when grilling.

The Russian grilling course on glowing birch charcoal and metal spikes, but our traditional charcoal and wood skewers does.

Let the meat liked to stay longer, depending on your tastes, consider the marinade. I've heard that some I marinate meat up to three days.

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