Shashlik with vinegar recipe. Shashlik from the USSR.
Nowadays, shashlik is no longer marinated in vinegar, preferring to use kefir, wine, mineral water, and even fruit juices. But let's remember a tried-and-true Soviet recipe for shashlik marinated with vinegar and onions.
Cut the pork into equal pieces. Place the meat in a marinating container. Slice the onion into rings. If you want to fry the onion with the meat later, make the rings wider. Season the meat with salt and pepper. Pour in water. It should just cover the meat. Add vinegar. I recommend pouring in portions and tasting the marinade each time; it shouldn't be too sour. The marinade should smell like vinegar and be very noticeable. Add the onion rings and mix well.
Thread the meat onto skewers, alternating with the onion rings, and grill over the coals for no more than 20 minutes, until golden brown and the juices run clear. Shish kebab marinated with vinegar and onions will be juicy and tender.
Ingredients:
🍕Pork 1 kg
🍕Onions 5-6 (small)
🍕Ground black pepper
🍕Salt
🍕Vinegar essence 0.5 - 1 tbsp per kg. meat approximately
🍕Water
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