Rich Tradition of Estonian Shashlik BBQ Kebab скачать в хорошем качестве

Rich Tradition of Estonian Shashlik BBQ Kebab

#bbq #European food #recipe Succulent and tender Estonian barbeque shashlik recipe marinated with the highest percentage of vinegar, onions, and spices and finished off cooking over a charcoal barbeque. Full recipe https://lancemeynell.com/estonian-bar... This easy shashlik recipe is guaranteed to take you on a journey to Europe. In this recipe, I am using pork but you can easily substitute for chicken, lamb, and beef too. It works wonders even with vegetables. Shashlik recipe and marinade Ingredients: 1.5 to 2kg pork shoulder 3/4 cup sugar 1.5 L white vinegar (highest percent possible) 4 large onions 2 tablespoons of whole black peppercorns Spice mix (1 teaspoon of each spice in the spice lister) 3 bay leaves - dried or fresh Olive oil Rosemary to brush with the oil Instructions: 1. Cut and trim the pork into bite-size pieces 2. Slice the onions into rings 3. Crush the garlic 4. In a large mixing bowl, add the pork, vinegar, onion, garlic, aromatics, and spice mix 5. Cover and place in the fridge for 2 hours or best overnight 6. Take the pork out of the fridge, remove it from the marinade, and dry off the excess moisture using paper towels (this will help the caramelization/milliard reaction) 7. Add the pork and onions to the wet skewers 8. Heat the barbeque coals to very hot. This can be done on a gas barbeque but you don't get the best flavor. 9. Cook the shashlik over the coals, turning frequently to cook to your liking (approx 12 mins) depending on the heat. 10. Brush the olive oil with rosemary and use it as a brush over the meat. Tip: you can add some wood chips to the BBQ to add extra flavor.