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Šašlykai marinuoti juodoje arbatoje

Shashlik marinated in black tea

Number of servings: 6. Preparation time: 5 hours marinating.Marinating time: 5 hours, baking time: 12 min.

The shashlik marinated in black tea is delicious, crispy on the outside and juicy on the inside. Herbs, tea and spices give them a savoury touch.


  • 1,5 kg pork neck
  • 100 g black tea (plain, without any additives)
  • 2 onions
  • a bunch of fresh parsley
  • 2 tbsp dried basil
  • 2 tbsp dried oregano
  • 1 a.s. ground coriander
  • 1 a.s. coarsely ground black pepper
  • 1 a.s. salt


These steaks are marinated in several stages, first in very strong tea and then, after draining, in herbs and spices, and the meat is seasoned with salt just before cooking. What exactly the marinating in tea does for the steaks, I cannot say, because its taste is not really noticeable in the meat. A marinade is a marinade, but I have always said that the flavour of the shish kebabs also depends very much on how you cook the meat.
This recipe was shared by reader Gražina, who entered and won the steak competition organised by Sezoninės Virtuvė and Cobb. Thank you, Gražina!

I brewed the tea in advance, poured 1 l of water over 100g of tea and let it steep. The result was a really very strong tea, which I poured over the cooler. When the tea cooled, I strained it through a sieve and threw away the tea leaves.

I cut the pork neck into pieces and poured the black tea over it. I marinated the meat for 3 hours.

After three hours, I rinsed off 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 for a further 2 hours.

Just before cooking, I seasoned the meat with salt and skewered it.

The shish kebabs were cooked in a grill on hot coals. First, I fried the skewers with the meat for a few minutes on both sides over a very hot direct heat, so that the meat would quickly crisp up and cover itself with a crunchy film which would prevent the meat from losing moisture during the longer cooking. This should be done by lowering the skewers a little closer to the hot coals, but in my grill it is possible to raise the coals themselves, together with the double lid, closer to the steaks, and then lower the coals to finish cooking. When the meat is quite charred, it needs to be pulled away from the coals and cooked on a less hot fire, which will take about 10 minutes. During this time the meat will slowly finish cooking.

We ate the shish kebab with fresh onion leaves.

Have a delicious steak!

Recipe source.

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