, baking 12 min.
Shashlik marinated in black tea - very tasty, crispy on the outside and juicy on the inside. Herbs, tea and spices give them spiciness.
INGREDIENTS
- 1.5 kg pork neck
- 100 g of black tea (plain, without any additives)
- 2 onions
- a bunch of fresh parsley
- 2 hours dried basil
- 2 hours dried oregano
- 1 tbsp. ground coriander
- 1 tbsp. coarsely ground black pepper
- 1 tbsp. salt
PREPARATION
Marinating these steaks takes place in several stages, first we marinate in very strong tea, and then after pouring it, also in spices and herbs, the meat is seasoned with salt just before baking. I cannot answer what exactly marinating in tea gives to steaks, because its taste is not really felt in the meat. A marinade is a marinade, but I've always said that the taste of barbecue depends a lot on how you cook the meat.
This recipe was shared by reader Gražina, who participated and won the steak competition organized by Seasonal Kitchen and Cobb. Thank you, Gražina!
I brewed the tea in advance, poured 100g of tea into 1 liter of water and let it brew. It turned out to be a very strong tea, which I left to cool. I strained the cooled tea through a sieve and threw away the tea leaves.
I cut the pork neck into pieces and poured the brewed black tea over it. This is how I marinated the meat for 3 hours.
After three hours, I drained the tea and mixed the meat with dried herbs and spices, chopped onions and parsley. I rubbed the meat well with my hands. I marinated the meat prepared in this way for another 2 hours.
Just before cooking, I seasoned the meat with salt and put it on the skewers.
We grilled shashlykas on hot coals. First, I grilled the skewers with meat for a few minutes on both sides on a very hot direct fire, so that the meat would brown quickly and be covered with a crispy film, which would prevent the meat from losing moisture during longer cooking. This should be done by lowering the skewers a little closer to the hot coals, but in my barbecue, the coals themselves together with the double lid can be raised closer to the steaks, and then lower the coals and finish cooking. When the meat is fairly browned, it should be moved away from the coals and finished cooking on a not so hot fire, this will take about 10 minutes. During this time, the meat will slowly finish cooking.
We ate shashlik with fresh onion leaves.
Delicious steaks!
Recipe source: Seasonal Kitchen
