Pork neck shashlik in tomato marinade

Name: Pork neck shashlik in tomato marinade
Total time: 3 h 50 min
Yield: 3
Cuisine: Russian
Ingredients: Pork neck - 1000 g; Tomato - 450 g; Garlic - 20 g; Dried basil - 22 g

Cookinero 23 Apr 2025

5200

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

Cut the meat into medium-sized pieces.

Step 2

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

Step 3

Finely chop the garlic.

Step 4

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

Step 5

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

Can I use a different type of meat for this shashlik recipe?

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.

How long can I store the marinated meat before cooking?

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.

Can I make this recipe vegetarian?

For a vegetarian version, use firm tofu or large mushrooms. Marinate them similarly but reduce the marinating time to 1 hour to prevent sogginess.

What can I use instead of fresh tomatoes for the marinade?

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.

How can I make this dish low-carb friendly?

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.

Can I cook this shashlik indoors if I don't have a grill?

Yes, use a grill pan or broiler in your oven. Cook on high heat, turning occasionally, until the meat is browned and cooked through.

How do I know when the shashlik is fully cooked?

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.

Can I freeze the cooked shashlik?

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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