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Recipes \ Everyday \ Meats 
 Pork Shashlyk
Source: Olga, RussianFoods.com Editor   Mail to: cuisine@russianfoods.com
 Description
Shashlyk originates from the Caucasus. This wonderful dish has become a must of every picnic and an outside party.
 Method
Remove fat from meat and cut into long strips. Cut meat into large cubes 5x3x2 cm and put in a large glass or ceramic bowl. Peel onion and dice it finely and add it to meat. Slice lemon and add it to meat. Pour over vinegar, 1/2 l wine; add salt and sugar to taste. Leave for 5-6 hours. Thread meat onto flat metal skewers tightly alternating with fat strips, onion rounds and lemons slices. Put skewers over well-heated brazier with charcoals (the distance between meat and coals is about 12-13 cm). The skewers must lie very tightly, forming a “meat roof”. Cook until browned on all sides, basting kebabs frequently with marinade. Serve with greens.

 Ingredients
  • 2 1/2 kg pork chuck.
  • 700 g onion.
  • black pepper ground.
  • 125 g wine vinegar.
  • 1 ea lemon.
  • salt.
  • sugar.
  • white table wine.


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