Shashlik - Palate after HJL
At the moment, the weather is more likely to sit next to a warm stove than a barbecue. Or to stand at the warm stove. Today I feel like teasing my palate a little bit. And I succeed. With a shish kebab. Shashlik actually comes from Eastern Europe and is made very differently. I thought so, I make a variant of its own, which is certainly not authentic, but I personally like. So, get to the bacon (which is not there for once ...).
What do you need?
- Meat. I took well-grown pork (shoulder). You need about 150 grams per person.
- Vegetables. Peppers, onions, sour cucumber (my salt-dill cucumbers are excellent here) and some garlic.
- A can of tomatoes (or passed).
- A little red wine (that gives the special taste).
- A little broth (preferably meat broth).
- Chilis.
- Paprika powder, salt, pepper.
And I do it like this:
First, I put the skewers. Cut meat with fat into 2-3 cm large, even cubes. Also cut the vegetables into bite-sized pieces. Alternately put on wooden skewers and set aside. Sear the rest of the vegetables (or rather the majority) together with the garlic in a little oil. For the taste we need roasts from the vegetables. When the vegetables are seared, some wine comes from it. Then the tomatoes (or the just passed tomatoes). Some broth now comes to lengthen it.
And now: seasoning. Salt / pepper is normal, plus paprika. Depending on the amount of sauce it should ever be two tablespoons. Now cut chickens and pitted. Depending on the variety, it should be one or two pieces. But beware! Tasting is the first duty here. Too little tastes lax, too much forces the eaters after the first bite to the tap. So try out what you want to expect his meal guests.
Then back to the spits. They come in the pan, in very hot oil. Sear vigorously. When the skewers are sautéed, they come in the sauce. And they are allowed to stew there easily. The longer the better. Do not think about the vitamins that are in the vegetables, but the taste. One hour is mandatory, maybe two. This is just like the Italian tomato sauce, which develops the taste after a few hours of cooking. It's the same with my little shashlik recipe.
And when it's done, there's only a roll (that's what you need!) And a salad as a side dish.
Enjoy the meal...
