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    Shishliki grande con maiale marinato durante la notte con aglio, cipolle e spezie. Grigliato su carbone con cipolle e peperoni dolci.

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    7 commenti

    1. WabashCannibal on

      I served these shishliki with lentils and rice. I know this is not exactly authentic Ukrainian style. I think I will do a salad with cucumbers and dill next time.

    3. Naughteus_Maximus on

      I can taste this photo 🤤🤤🤤 Memories of shashlik cooked on the bonfire by a lake, marinaded by my aunt (with adjika made by her too)

    4. WabashCannibal on

      This is not a recipe, but an outline, since I kind of winged it.
      :
      2 lbs “Country-style pork ribs” (This is US marketing name for boneless chunks of pork shoulder, roughly rib-shaped)
      cut them up into 1″ pieces suitable for skewers

      Marinade:
      Zest (peeled yellow skin) of 2 lemons
      1-1/2 Tbsp each Salt and freshly ground black pepper
      6 cloves of garlic, smashed and minced
      1 white or yellow onion, diced
      1 Tbsp cumin
      1 Tbsp ground coriander seeds
      2 tsp red pepper flakes (adjust if you like more or less spicy)

      Marinate overnight – The more the better! 24 hours is great. This is very important for getting flavorful and tender Shishliki.

      Make skewers with alternating pork, onion segments, and sweet bell pepper.
      Grill till just barely cooked through, tender and juicy. The carry-over heat will finish the cooking and you will have juicy shishliki. The smaller the pieces of pork, the less time they will have to cook. Mine were big boys!

    6. MikeinON22 on

      Now that I’ve seen this pic, it will be all I can think of till suppertime.

    7. Jizzapherina on

      I can almost smell it from the photo…and that rice looks amazing. Good eats.

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