Monday, June 18, 2012

Russia - Shashlyk

Sounds fancy doesn't it.  Well Shashlyk is simply kebabs, marinated for at least 6 hours but overnight it better.  The research I've done has shown the marinade to be pretty simple.  The most important part is to grate the onion instead of chopping it.  Seems this is standard procedure for most eastern European cooking and really releases the onion flavour (I think this will become my new standard for marinades and sauces!) 

The rest of the Euro 2012 menu is here.

Russia - Shashlyk
Serves 4

  • 1 lb beef or pork
  • 2 onions
  • 2 cloves garlic
  • 1/2 cup red wine
  • 1/2 cup red wine vinegar
  • 1/4 cup lemon juice
  • 2 tsp paprika
  • 1 bay leaves
  • 2 tbsp olive oil
  • salt and pepper

  1. Cube the beef into 1 inch/2 cm cubes
  2. Dice 1 onion into 1 inch/2 cm cubes
  3. Grate the remaining onion and garlic, place in a shallow dish
  4. Add remaining ingredients to the dish and mix well
  5. Toss in the meat and onion cubes
  6. Marinate overnight covered in the fridge.
  7. Heat the bbq, grill or grill pan to high heat.
  8. Place the meat and onion cubes on skewers, alternating meat and onion
  9. Grill the skewers on all sides until seared and browned.
  10. Serve with steamed root vegetables like turnip and carrots and some pickled veggies like pickled beets.

I enjoyed mine with steamed turnip, pickled beets and some bottle bbq sauce on the side. 

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