When the shashlik season has already begun, let's talk a bit about marinade. Marinade for shashlik is an acidic environment in which meat is soaked before cooking. Of course, everyone has their own secret method they're happy with. But I’ll suggest a few commonly used and tested options:
Onion
Peel regular onions, slice them into rings, and lightly crush them. Marinate the meat in a large amount of chopped onions. It’s better to salt the meat over the coals, but if that’s not convenient, add a little salt to the onions. This marinade works perfectly with fresh, young meat.
Vinegar
A very common option, but I consider it quick and rough. If using vinegar, opt for natural varieties like herbal wine vinegar, apple cider vinegar, sherry vinegar, or balsamic vinegar. Vinegar tenderizes old or frozen meat.
Tomato, Basil, Onion
Finely chop a large tomato, chop fresh basil (or use dried), peel and slice onions. Marinate the meat in this mixture.
Wine
For marinade, use only good-quality dry wines.
Lemon
For a large amount of meat, half a lemon is enough. Slice it into rounds, lightly crush it, and marinate the meat. (Lemon juice can be used instead of vinegar.)
Tomato Juice (Ketchup)
A marinade made with tomato juice (preferably natural!) or ketchup (preferably spicy or chili-flavored) is soft and juicy. True!
Dairy Products
You can also marinate with kefir or other dairy products. Kefir tenderizes even already soft pork shashlik.
Kiwi
I first heard about this marinade in Israel. Haven’t tried it, but I think it should be tasty.
Hope these ideas help you create delicious shashlik!
Onion
Peel regular onions, slice them into rings, and lightly crush them. Marinate the meat in a large amount of chopped onions. It’s better to salt the meat over the coals, but if that’s not convenient, add a little salt to the onions. This marinade works perfectly with fresh, young meat.
Vinegar
A very common option, but I consider it quick and rough. If using vinegar, opt for natural varieties like herbal wine vinegar, apple cider vinegar, sherry vinegar, or balsamic vinegar. Vinegar tenderizes old or frozen meat.
Tomato, Basil, Onion
Finely chop a large tomato, chop fresh basil (or use dried), peel and slice onions. Marinate the meat in this mixture.
Wine
For marinade, use only good-quality dry wines.
Lemon
For a large amount of meat, half a lemon is enough. Slice it into rounds, lightly crush it, and marinate the meat. (Lemon juice can be used instead of vinegar.)
Tomato Juice (Ketchup)
A marinade made with tomato juice (preferably natural!) or ketchup (preferably spicy or chili-flavored) is soft and juicy. True!
Dairy Products
You can also marinate with kefir or other dairy products. Kefir tenderizes even already soft pork shashlik.
Kiwi
I first heard about this marinade in Israel. Haven’t tried it, but I think it should be tasty.
Hope these ideas help you create delicious shashlik!
