Šašliks – Two Ways

Šašliks

As promised on Friday, here are the recipes we used for this year’s šašliks.

What are šašliks? You probably know them as shish-kebobs or shashliks (š is sh) – just skewered, marinated meat that’s grilled. Nom.

I don’t think I could pick one of these as a favorite of the night – I wished for more of both!

Cranberry Chile Pork Šašliks [printable recipe]

  • 1/2 lb to 1 lb pork1, cut into 1″ – 2″ chunks
  • 150 g cranberries
  • 1 dried ancho chile, stemmed and seeded
  • 3 tbsp honey, to taste
  • 1 – 2 tsp salt, to taste
  • hot water, as needed

Soak ancho in hot water until soft, about 30 minutes. Drain and discard soaking water. In a blender or food processor, combine cranberries, ancho chile, honey and salt and puree. Add enough hot water to make the marinade pourable.

Pour marinade over pork. Marinate for at least 4 hours or preferably overnight. Remove pork from marinade and skewer. Grill over moderate fire until cooked through. Best with wood smoke!

Notes:

  1. There is enough marinade for a pound of pork, maybe a bit more.

Jalapeno-Lemon Chicken Šašliks [printable recipe]

Adapted from Afghan Food and Cookery

  • 1 – 2 boneless, skinless chicken breasts, cut into 1″ chunks
  • 1 medium jalapeno, stemmed and seeded
  • 1/2 medium onion
  • 3 – 5 cloves of garlic
  • 2 – 3 tbsp lemon juice (about 1 lemon, juiced)
  • 1 – 2 tsp coriander seeds, to taste
  • 1 – 2 tsp peppercorns, any variety, to taste
  • 1 – 2 tsp brown or palm sugar, to taste
  • 1 – 2 tsp salt, to taste
  • sprig of mint (optional)

Combine all ingredients except chicken in a blender or food processor and puree. Pour marinade over chicken and marinate for 4 to 6 hours. Remove chicken from marinade and skewer. Grill over moderate heat until cooked through.

As with the Cranberry-Chile Pork, this marinade makes enough for at least 2 large chicken breasts.

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