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— Shashlik · 5 min read
Secrets of perfect shashlik — no vinegar
Good pork neck or shoulder is already tender — vinegar only dries it out and makes it mealy. The secret is onion, salt and time.
Method
- 1
Grate half the onion
Onion juice gently tenderises the meat. Slice the rest into rings.
- 2
Marinate
Mix meat with onion, salt and spices by hand. Keep chilled 6–12 hours.
- 3
Prepare the coals
Grill only once coals are covered in white ash with no open flame.
- 4
Skewer
Pieces snug but not pressed. Remove the grated onion — it burns.
- 5
Grill and turn
Turn every 2–3 minutes, 15–20 minutes total. Cut one piece: juices should run clear.
Butcher's tip: never douse flames onto the meat — sprinkle water on the coals to the side. Or pick up our ready-marinated shashlik.
Fresh meat for this recipe is waiting for you
Linnamäe tee 3 and Pärnamäe Rimi — cut to order.