Šašlik II.
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The real Caucasian shashlik is made of mutton. Its spread was due to the Cossacks, who took it over from the Caucasian Tatars. In the 19th century, the dish appeared in Moscow and has since spread all over the world. Today, pork, beef, chicken, and turkey are used for its preparation. Pieces of fruit or mushrooms are also used. Also marinades are various …
Ingredients:
Procedure:
1. Cut meat into cubes, mix with onion cut into rings, salt, pepper, drizzle with red wine and oil, let rest in the fridge for at least 12 hours
2. The next day, skewer alternately pieces of meat, onions, tomatoes and peppers on skewers
3. Grill or bake in the oven and brush with the marinade in which the meat was marinated.
Recommendation:
Serve with bread, potatoes or rice.
Note:
Shashlik has many variations. Its origins date back to the Middle Ages, when the first shashlik was prepared by the Turks or Tatars. It is said that the soldiers used to skewer pieces of mutton on swords made from captured rams (Muslims do not eat pork) and roast them over a fire with pieces of onion and peppers.
