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Shashlyk
Shashlyk is an eastern dish originating from Caucasus and Asia.
Shashlyk is marinated, always seasoned meat cooked on skewers over a smoky (not flaming) grill.
It however won the universal popularity is Russia and became a part of Russian cuisine.
Shashlyk is the top popular meal of any outdoor occasion for a big company.
Shashlyk is not just grilled meat though. According to Caucasian cooking traditions,
shashlyk is made only from lamb, yet in present-day almost any kind of meet and fish goes for Shashlyk.
The main rule for cooking Shashlyk is take fresh meat.
Here is the recipe of classical lam shashlyk.
Ingredients:
Preparation.
Lamb should be non-fat. Cut lamb from lag, cut off extra fat and cube the meat info 3-4 cm pieces. Yet each piece has to have some fat on it. Fat keeps the meat moist and gives it flavour.
The key role in cooking Shashlyk belongs to marinating meat. There are quite few variants of marinade, depending on tradition and preferences, just take some important tips into consideration. Shashlyk guru believe that vinegar kills the natural taste of meat and widely used mayonnaise des not suit at all as it is a cold sauce not available for cooking hot meals. Different sorts of wine can go well in marinade as most wines contains spirits that softens the meat. Thus it is recommended to add 15-20 g spirits or Russian vodka per 1 kilo of meat. Lemon and pomegranate juice can also be used in marinade.
Fresh onions are the essential part of marinade. Some just mix meat and the onions and leave the mixture for a nigh for meet to marinate in onion juice. Milled red and black pepper and other spices, bay leaf and garlic gloves are also added in the marinade. Vegetable oil helps meat absorb fat-soluble components of the marinade. For each marinade, combine all ingredients in a bowl and put in cubed meat. It is recommended to mix the meat and marinade thoroughly like to knead the dough. Let meat stand in marinade for at least 5 hours. Right before placing on skewers each piece is seasoned with salt and pepper. Add a layer of onion, sliced into thin rings after each cube of meat. It is important to cook shashlyk on not flaming fire. So when the flames have completely died down, place the skewers of shashlyk over the coals. It is essential to have some water besides to put out any flame-ups from the fat dripping onto the coals. To check if the shashlyk is done, cut into a piece- if the meat is white, it is done and ready to go to the table. The cooked shashlyk is then garnished with rings of freshly cut or marinated onion and is served with spicy tomato sauce (Tkemali for instance) and red dry wine.Russian national meals recipes
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