Ukrainian Shashlyk With Wine Sauce Food

UKRAINIAN SHASHLYK

Steps:

• Remove the bone and skin from the meat and cut off excess fat.
• Cut the meat into 1x2 inch pieces and put them into a bowl.
• Combine all the ingredients, pour over the meat, and mix thoroughly.
• Cover and let the mixture stand for 2 hours or longer at room temperature to marinate and tenderize the meat.
• This is very important for successful results.
• Drain the meat and pat dry each piece very thoroughly to prevent sputtering during cooking.
• Save the marinade for tenderizing roasts.
• Arrange the meat cubes on a skewer.
• Brush the filled skewers very generously with cooking oil.
• Place the skewers under the broiler close to strong heat.
• Turn the skewers every few minutes and baste frequently with cooking oil or with the fat that drips into the pan.
• Total broiling time will be about 12 minutes.
• Slip the meat off the skewers onto a hot plate and season with salt and pepper.
• When steamed rice is used, place the shashlyk over it and garnish attractively.
• Serve at once.

SHASHLYK

Steps:

• In a large bowl arrange a layer meat, then onion, 2 bay leaves and some peppercorns. Continue with the rest ingredients.
• Stir in the vinegar. The meat must be all covered up with the vinegar. Put the lid or cover with foil and put it into the fridge overnight.
• Next day drain the meat. Arrange the meat cubes on a skewer.
• Broil or grill until done (20 minutes).

GEORGIAN SHASHLYK (CAUCASIAN-STYLE SKEWERED LAMB)

Steps:

• Marinade: In a large bowl, beat together the grated onion, lemon juice, olive oil, salt and pepper.
• Add the meat and toss it in the marinade to coat it thoroughly, then allow to marinate at room temperature for at least 3 hours, tossing every hour or so to keep the meat moist.
• Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
• Remove the meat from the marinade and string them on 4 long skewers, pressing them firmly together, alternate the lamb with the chunks of onion.
• Broil 4" from the source of the heat, turning the skewers occasionally, until the meat is done to your taste and the onions are brown.
• For rare allow about 10 minutes; well-done (which is more typical of Georgian cooking) will take about 15.
• Slide the meat off onto individual plates and garnish with scallions and lemon.