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home > recipes > meat > georgian pork shashlyk
4 lbs pork, cut into 2x2x2 inch cubes 2 large onions, sliced into rings 1/2 cup red wine vinegar 1/2 cup pomegranate juice salt and black pepper 2 tablespoons mayonnaise (optional) Put all ingredients in a large mixing bowl and mix thoroughly using your hands. The marinade should cover most of the meat. If it doesn't, add more vinegar and pomegranate juice in a 50/50% proportion. Cover and refrigerate for 3-4 hours. Thread pieces of meat onto wooden or metal skewers leaving at least 1/2 inch between the pieces. You can also alternate meat with onion rings, cherry tomatoes or other vegetables if you like. Grill for 15-20 minutes over hot ashes or charcoal (a gas grill will also produce acceptable results), turning skewers every five minutes and brushing the top with the marinade after each turn. Test for readiness by cutting through the meat - it must be medium-well to well done, very juicy and not overcooked. Serve with sliced tomatoes, peppers, raw onion rings, radishes and whole springs of parsley and cilantro. You will end up with a lot of leftover sliced onions from the marinade. It's delicious fried on a pan or grilled and may be served as a side for your shashlyk.

Georgian Pork Shashlyk


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list all recipes by RELAENA (3)


   

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keyword: georgian
keyword: shashlyk
ethnicity: eastern european
recipes for meat
recipes by relaena
Email Address:
(posted April 8, 2009)

4 lbs
pork, cut into 2x2x2 inch cubes
2 large onions, sliced into rings
1/2 cup
red wine vinegar
1/2 cup
pomegranate juice
salt and black pepper
2 tablespoons
mayonnaise (optional)

Put all ingredients in a large mixing bowl and mix thoroughly using your hands. The
marinade should cover most of the meat. If it doesn't, add more vinegar and pomegranate juice in a 50/50% proportion.

Cover and refrigerate for 3-4 hours.

Thread pieces of meat onto wooden or metal skewers leaving at least 1/2 inch between the pieces. You can also alternate meat with
onion rings,
cherry tomatoes or other vegetables if you like.

Grill for 15-20 minutes over hot ashes or charcoal (a gas grill will also produce acceptable results), turning skewers every five minutes and brushing the top with the marinade after each turn. Test for readiness by cutting through the meat - it
must be medium-well to well done, very juicy and not overcooked.

Serve with sliced tomatoes, peppers,
raw onion rings, radishes and whole springs of parsley and cilantro.

You will end up with a lot of leftover sliced onions from the
marinade. It's delicious fried on a pan or grilled and may be served as a side for your shashlyk.


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