Full name of the product: Seasoning Blend for Shashlik
Ingredients: Coriander, paprika, black pepper, parsley, garlic, cumin, ajwain, red pepper, dill, turmeric, mustard seed, thyme, fenugreek, white pepper
Seasoning Blend for Shashlik is a wonderful companion for any grilled meat that will help you make the meat even more appetizing, delicious and flavorful.
Choosing meat for shashlik is an art that requires a certain experience. However, there are some tips that will good in any case.
Pork. It is a perfect meat for shashlik. Pork is soft and fatty, cooks quickly and may be marinated for a shorter time (but at least for 2 hours). Pork shashlik turns out to be quite juicy. The only bad thing about pork is that it is fat. Choose pork of a pale pink color with a small amount of fat, preferably the neck. Pork shashlik is packed with calories and fat, so it requires a special sauce. A medium spicy, sourish berry sauce works well with pork.
Lamb. The classic Caucasian shashlik is usually made from lamb. The quality of lamb is determined just as that of pork: the fresher the meat, the lighter its color. Younger lamb has a rather thin, white fat, while mutton fat is yellow. Young lamb smells a little milk. Older sheep meat has a pungent specific smell. Also pay attention to the bones. The thinner the bones, the younger the meat. The most delicious shashliks are made from lamb loin. To kill the mutton smell, dip the meat in milk for an hour and then grease it with crushed garlic.
Beef. For shashlik, veal would be better. Veal has a light pink color, fine fibers and no fat. It shall be marinated longer than pork. The best meat for shashlik is tenderloin.
Poultry. More often than not, chicken is used to make shashlik. Poultry shall be marinated longer than other types of meat, 3 or 4 hours. It is recommended to serve chicken shashlik with white dry wine cooled down to 10 to 14°С. Chicken shashlik is easy to cook and thus a good choice for amateurs.
Add 15 to 20 grams of the seasoning blend to the marinade for shashlik per 1 kg of meat.