Shashlik

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Hello, today i bring to blog this new recipe thats is delicious and just rigth for the summer. Shashlik (Шашлык) is a type of shish kebab commonly found in Russia and the former Soviet republics. It was likely brought to Moscow from Central Asia in the 19th century. Today, it’s a popular summer food cooked over an open fire at social gatherings. It’s traditionally prepared with lamb,chicken, pork, and beef variations are becoming increasingly prominent. With summer in full swing throughout the country right now, I thought it would be a great time to share this tasty dish.Shashlik prepare by lithuanian people they use mayo or greek yoghurt and i did with mayo.

Ingredients:

10 Lbs Pork Shoulder
3 Cups Pomegranate Juice
3 Cups Sparkling Water
2 Onions, Sliced
1 Tbsp Salt
1 Tbsp Pepper
1 Bottle (30oz) Mayonnaise
1 Tbsp Chili Powder
2 Tsp Oregano
2 Tsp Thyme
1 Tsp Salt
1 Tsp Black Pepper
1 Tsp Cayenne

Unwrap and wash the pork shoulder.
Begin cutting it into 1.5” strips, following the grain of the muscle whenever possible.
Remove the bone as you cut.
Continue to cut the meat into cubes that are roughly 1.5” on a side.
Mix all ingredients in a large bowl.
Add a single layer of pork to a large pot (at least a 2 gallon pot).
Add a layer of onions and some of the sauce.
Continue adding layers of meat and onions until all of the meat is in the pot.
Allow to marinade for at least 12 hours before cooking.
Traditionally, the shashlik are cooked on a small grill called a mangal (мангал) with large metal skewers that are wide and flat so as to prevent the meat from twisting. Of course, if you don’t have any of these, more “American” shish kebob skewers and a charcoal
or gas grill would work nearly as well.
Skewer similarly sized pieces of pork on skewers, periodically wrapping some of the sliced onions between pieces of meat.
Grill slowly until fully cooked. You could check the internal temperature of some of the pieces (145 degrees), but the easiest way is to just check for firmness of the pieces and then cut one open.You want the meat to be mostly grayish, but a little gray pink is ok.
As you remove the shashlik from the grill,
remove them from the skewers and place them in a bowl.
Enjoy them the Russian way by eating with your fingers!
No forks allowed.

I hope you like it, do not forget caring and sharing !!!

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Grilled King Prawns

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Hello, this was main dish on Valentines Day , simple but divine …These tigers prawns were accompanied with some baked potatoes and roasted sweet potatoes.

Ingredients:

2 tiger prawns box ( one 6/8 size other 13/15 size)
4 cloves garlic
coarse salt
olive oil flavored with chilli
lemon juice
1 tsp tablespoons melted butter

Let the shrimp thaw completely. Open it in half lengthwise. Scoop out the guts and wash under running water. Pat dry with kitchen paper and place them on a tray with the skin down. salt season, flavored olive oil, crushed garlic cloves and the juice of 1 lemon.
Let stand at least half an hour.
Take the prawns to be grilled on the hotplate or if you prefer on the coals.
Melt butter join her lemon juice and serve the shrimp drizzled with the sauce.

I hope you like it, do not forget caring and sharing !!!

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