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Georgian Shashlik recipe

For more or less spicy taste, omit or add to the Cayene/Paprika mix. Also, you can make a marinade ahead of time and store in fridge. Keep it till you want to cook. Can be used with lamb, beef, fish, veges or anything you want. NOTE: This is a modification of the Kazakh Shashlik recipe listed. The pomegranate molasses is home made, and is a Georgian recipe.

1 25 ounce Lean Top Sirloin Steak
1 teaspoon Salt
2 tablespoons Pomegranate Molasses
1/4 cup Water
1/2 medium Red Onion (finely diced)
1/2 cup Parsley (finely diced)
1/2 cup Green Onions
1/2 teaspoon Cayene Pepper
1/2 teaspoon Paprika
measures conversion [+]

Cut steak into 1 - 1 1/2 inch cubes. Sprinkle salt evenly, mix well and set aside while preparing marinade. Add remaining ingredients and let marinade 24 hours. (or at least 30 minutes) Heat grill on medium, place of skewers and turn (every 2-3 minutes for medium, 5-6 mins for well) until desired wellness is achieved. Just before serving, brush on a tiny amount of pomegranate molasses. Very tasty! : )

Cuisine: Russian/Georgian/Kazakh
Source: Medvejonek, RusCusine and a little intuition... : )
Recipe category: Meat-Dishes > Lamb, Meat-Dishes > Pork

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