Russian Shashlik
Cooked Outside
Ingredients
1. Meat (pork, chiken, sheep) 5kg for 3 man
2. Salt
3. Mayonnaise
4. Parsley
5. Dill
6. Vinegar
7. Pepper
8. Onion
9. Tomato
To make this dish you will need to cook it outside.
You will need:
8 red bricks.
5-7 skewers
Matches
A newspaper or two
And a lot of tree branches that you can find around and they must be dry.
A day before you plan to cook start with prepare the meet in this order. (Remember to keep your hands very clean or clean and with gloves)
1. Cut the meat in small pieces around 4cm in diameter.
2. Place it in a cooking pan or plastic basin.
3. Salt it well and mix it.
4. Papper it a little bit and mix it.
5. Cut the onions in such a way so you have something that looks like a ring and mix it.
6. Cut the parsley and mix it in.
7. Cut the dill and mix it also.
8. Pour mayonnaise just enough to mix everything, but not too much mix it well, squeez a little.
9. Cover the cooking pan and leave it in a fridge for around 12-24 hours.
On the second day let's start with fire (don't forget the cooking pan with the meat at home)
0. Make some one stick the meat on the skewers (1 piece of meat, 1 onion ring, 1 piece of meat, half of tomato and so on in this way)
1. Place the bricks somewhere where you can make a fire. (not under trees, not close to buildings)
2. Place 4 bricks on left side of the fire and 4 on the right side. (two on top of two on each side)
3. Make sure the distance is so big so your skewers lay right in middle, with handle on the other side of the fire.
4. Now crumple the newspapers and put them in the middle of the fire-place.
5. Place small branches vertically so they all meet on top of the newspaper, but keep the branches separated a little bit so the air has space to wounder.
6. When you have the newspaper almost hidden, create a fire with the matches.
7. Place bigger branches around. Up untill the biggest you can find. (not long, just so much so it will go in your fire place)
8. Now wait until the branches will almost burn to the end... They must be looking like red coals.
9. At this moment there will be no fire, just red coals (rocks)
10. Place the skewers with the meat on the bricks.
11. Now each 60 seconds you have to turn the meat on the other sides. (This is very important)
12. Depending on the meat, this will continue around 15-20 minutes but you can check the meat earlier.
13. Cut one piece of meat to see the middle, it must be cooked but not dried, it might even splash on you when you cut it. If it splashes at least a little bit - your meat is cooked corectly.
14. Now take the meat from the fire place and place it on your table in a big plate.
Bon appetite!
