Ingredients: |
Ingredients: 2 lbs pork shoulder (boston butt)
2 ea medium yellow onions
½ cup red wine
½ cup red wine vinegar
½ tsp ground black pepper,
6 cloves garlic minced
1 tsp salt
1 bunch cilantro chopped or tsp coriander,
1 bunch fresh basil chopped or tsp dried basil ,
1 bunch fresh dill chopped or tsp dried dill
|
Directions: |
Directions:To prepare the meat: cut the meat into bite-size pieces, about 1½-inch cubes.
Grate the onions and then squeeze the juices. Reserve the juices and discard the pulp. (Note 2)
In a large bowl, combine meat, onion juice, wine, seasonings and salt. Cover and refrigerate for at least 2 hours, or best overnight. (Alternatively, you can slice the onions and combine with the meat. However, onion juice tenderize the meat, so when sliced, they aren't as effective.)
To grill the meat: preheat the grill over medium high heat. Clean and lightly oil the grates.
Thread the meat onto metal skewers and arrange them on a baking sheet.
Once the grill is nice and hot, place the skewers on the grill and grill for about 8 minutes, turning on all sides. You can cover the grill for couple of minutes, but watch for flames. You don't want big flames burn your kebabs.
To check for doneness: use a meat thermometer. The internal temperature should read 160°F. If you don't have a thermometer, get one asap! But in the meantime, cut into the biggest piece. If the juices are clear, it's ready!!! |
This recipe for SHASHLIK is from