International: Shashlik from veal or pork
INGREDIENTS and PROPORTIONS:Tenderloin (veal or pork)
Large onions: many
Black ground perper
Laurel leaves and green leaves (optional)
Vinagar (otional)
Red (or white) wine (strongly recommended).
PROCEDURE:Clean tenderloin from all tendons.
Cut into even pieces about 1x1x2 inch (4x4x6 cm)
Slice onions
Put the meet well intermixed with onions and leaves into glass or ceramic boule. Press the
whole mass and them cover the top with more onion slices. Add some vinagare if you wish.
Put away into a cool (not refregirated) place for 2-3 days.
When ready to cook, string the pieces of meet on shampurs. Shampurs are wooden or steel sticks
with sharp point and a handle. They are used to keep pieces of meet (or other food) in the
heat of charcoils. Put as many pieces of meet on each shampur as it fits as long as they
are not tight and are not too far on the edges. Take all onion slices off the meat.
Prepare hot charcoils (no flaims) as for a barbecue. Set the shampurs 7-9 inches (15-25 sm) above
the charcoil so meat would be hang in the heat. Turn the shampurs from time to time. When
meat is nearly ready, sprincle with wine and let it soak the heat.
Serve with tomatoes, potatos, green leaves. Shashlik could be served on the shampurs or without.
REQUIRED UTENSILS:ceramic boul
shampurs
charcoal
Notes.
TIME-CONSUMING: 2-3 days preparation + houlf an hour cooking
DIFFICULTY RATE: Easy
WARNINGS:
If your meet after preparation period is still read and with blood, you probably
kept it too chilled.
If your shashlik turned black like ashes, next time adjust the height
you set up shampurs over the charcoals.
COMMENTS:Shashlik is an exellent outdoor food. However, we had been known to prepare it on a frying pan.
Contributor Information
Name: David Zlotchenko: from book "Georgian Dishes" by T.T. Sulakvelidze, Tbilisi, Georgia, 1959
Email address: zlotchen@utk.edu