Soviet-style shashlik

Soviet cuisine

---

Description Products Steps

Listen to the recipe:

Why is the Soviet shashlik recipe still popular today? It requires a minimal amount of marinade ingredients - just onion and vinegar. And it is prepared from the most delicious part of pork - the neck. In order for the Soviet kebab with vinegar and onions to be a success, choose the right meat. The piece should be dense, have a clear structure and natural red color. Shish kebab from the USSR will be tasty and juicy if you follow a few simple tips that we will tell you about.

1. Calories
   177,32 kcal
2. Protein
   10,37 gram
3. Fat
   13,3 gram
4. Carbohydrates
   3,89 gram
5. ~ Time
   6 H 20 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Pork

   ---

   
   2.5 kg = 2500 g
2. Onions

   ---

   
   1.5 kg = 1500 g
3. Dining vinegar

   ---

   
   4 tbsp. l. = 60 g
4. Salt

   ---

   
   to taste
5. Black pepper ground

   ---

   
   to taste
6. Armenian lavash

   ---

   
   to taste
7. Green onions

   ---

   
   to taste

Steps:

1. 
   Wash and dry the meat with a paper towel. Prepare a tall pan. Cut the onion into large rings. Place the vinegar, salt and pepper in a visible place. Prepare a grill or electric barbecue grill.
2. 
   Cut the meat into medium pieces.
3. 
   Place onion cut into half rings at the bottom of the pan, add vinegar, lightly pepper and salt, press down.
4. 
   Place a layer of meat, pepper and salt. Add onion. Repeat layers until pan is completely filled. Refrigerate for at least 6 hours.
5. 
   Thread the meat onto skewers alternately with onion rings.
6. 
   Serve the finished kebab on a plate lined with pita bread. Add a couple of bunches of green onions.

---

eng3info@gmail.com