Shashlik in Tomato Marinade with Onions
Main Dishes • European
Description
You can use any fresh herbs you prefer. This recipe works well with both pork and lamb. In the end, I would like to add that when using this recipe for pork, I completely avoid salt, while for lamb, I add a little extra salt.
Ingredients
- Tomatoes 5 lbs
- Pork Blood 10 lbs
- Onion 5 lbs
- Salt to taste
- Ground Black Pepper to taste
- Thyme 1 teaspoon
- Rosemary 1 teaspoon
- Paprika 1 teaspoon
- Toasted Cumin Seeds ½ teaspoon
- Cilantro 1 bunch
- Chopped Sage Leaves 0 oz
- Dill to taste
- Mild Chili Spice 1 piece
Step-by-Step Guide
Step 1
Cut the meat into fairly large pieces.
Step 2
Wash the tomatoes and half of the onions, peel the onions and chop them (you can finely chop or blend them with a hand blender). Peel, wash, and cut the remaining onions into large rings.
Step 3
Mix the meat, tomatoes, chopped onions, spices, and chopped herbs in a pot, making sure to massage the meat well in the resulting marinade. Then place the sliced onions on top without mixing or breaking the rings. The resulting marinade should completely cover the meat and sliced onions in the pot. Leave it in the refrigerator overnight.
Step 4
Grill as usual over coals, skewering the meat along with the onions, after cleaning the meat of any spices and herbs that may have stuck to it, as they can burn during grilling.
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