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Pork neck shashlik in tomato marinade

Author
Cookinero 23 Apr 2025
7700
Pork neck shashlik in tomato marinade

We offer a simple recipe for pork neck shashlik. To make the finished dish tasty and juicy, use a tomato marinade. Tomatoes add juiciness to the meat. The marinade recipe also includes garlic and basil. These ingredients will add piquancy and aroma to the pork neck shashlik. Choose the meat correctly: the piece should be elastic, light pink in color with small layers of fat. Pork neck shashlik will be softer and juicier if you use young meat.

How to cook Pork neck shashlik in tomato marinade

Step 1

Pork neck shashlik in tomato marinade

Cut the meat into medium-sized pieces.

Step 2

Pork neck shashlik in tomato marinade

Prepare the tomatoes for the marinade. To do this, mince them or chop them finely by hand.

Step 3

Pork neck shashlik in tomato marinade

Finely chop the garlic.

Step 4

Pork neck shashlik in tomato marinade

Marinate the meat as follows. Combine all ingredients and add basil. Mix thoroughly and leave to marinate for 3 hours.

Step 5

Pork neck shashlik in tomato marinade

Grill the meat in your usual way - on skewers or a grill.

Pork neck shashlik in tomato marinade - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute pork neck with chicken thighs, beef, or lamb for a different flavor. Adjust marinating time slightly based on the meat's tenderness.
The marinated meat can be stored in the refrigerator for up to 24 hours. Avoid longer storage as the acidity from tomatoes may start altering the meat's texture.
For a vegetarian version, use firm tofu or large mushrooms. Marinate them similarly but reduce the marinating time to 1 hour to prevent sogginess.
Canned crushed tomatoes or tomato paste diluted with a bit of water can work as substitutes. Use about 1/2 cup of tomato paste mixed with 1/4 cup water.
Skip any sugary additions to the marinade and serve with low-carb sides like grilled vegetables or a fresh salad instead of bread or rice.
Yes, use a grill pan or broiler in your oven. Cook on high heat, turning occasionally, until the meat is browned and cooked through.
The pork should reach an internal temperature of 145°F (63°C). It will be slightly pink in the middle but juices should run clear when pierced.
Yes, let it cool completely then store in an airtight container for up to 3 months. Thaw in refrigerator before reheating gently on stove or in oven.

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