Marinade for Shashlik with Tomatoes and Dark Beer

Ingredients

• Pork Neck 0 lbs
• Passata Tomato Sauce 5 oz
• Dark Ale 5 fl oz
• Rosemary 2 sprigs
• Soy Sauce 0 fl oz
• Coriander essential oil ½ spoons
• Khmeli-suneli ½ spoons
• Cilantro 2 sprigs

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Tear the rosemary leaves and chop them together with the cilantro.

Step 3

Cut the meat and place it in a bag.

Step 4

Combine the passata with the beer and soy sauce.

Step 5

Add chopped herbs.

Step 6

Add crushed coriander seeds and hop-suneli, and mix well.

Step 7

Pour the marinade into a bag, seal it tightly, and massage the meat with your hands to ensure the marinade is evenly distributed over all the pieces. Let the meat marinate in a cool place (refrigerator) for at least 2 hours, preferably overnight.

Step 8

Remove the meat from the package, pat the pieces dry with a paper towel, and let them come to room temperature. Light the grill. Skewer the meat onto the skewers.

Step 9

Grill the meat on all sides until it develops a golden brown crust. To check if the meat is done, pierce it with a knife and ensure that clear juices run out.

Step 10

Serve the kebabs hot with tomato marinade, placing them on lavash and garnishing with fresh herbs and vegetables to taste.