BBQ 2018/Shashlik

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This is a recipe for the Russian style shashliks I made for the 20180509 BBQ.

This recipe comes from Stephen Raichlen's Planet BBQ. (Dutch version, page 248-249)

The version I've made:

  • 1.5 kg pork neck (procureur), cut into cubes roughly 2.5cm
  • 3 teaspoons seasalt
  • 3 teaspoons ground corianderseeds (ketoembar / cilantro)
  • 2 teaspoons freshly ground black pepper
  • 2 big unions, peeld and cut in quarters

For the 'Russion ketchup'

  • package tomato sauce ( Heinz Tomato Frite, 330 ml)
  • juice of 1 lime
  • 1 garlic clove, chopped very fine
  • 2 tablespoons chopped dill
  • 2 tablespoons vegetable oil
  • pepper and salt to taste

The meat you prepare the night before:

  • In a big bowl, add the meat, salt, coriander and pepper, and mix together
  • Grate the union coarsely and scoop it through the meat.
  • Cover with some layers of plastic foil, and keep in the fridge over night.

On grill-day:

  • Drain the mixture and throw away the marinade
  • Put the meat on the skewers
  • Grill it
  • Profit!

For the sauce:

  • Mix all ingredients together in a bowl and bring to taste with the pepper and salt