BBQ 2018/Shashlik

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