One of the options for marinating a shish kebab with pomegranate juice is an Uzbek shashlik. I learned this recipe from a real Uzbek - he really knows a lot about cooking barbecue.
Cooking description:
You can cook Uzbek-style shashlik at home right in a pan, grill or in the oven. I soak the sticks for 15 minutes in water so that they don't burn and put them in foil in the oven for 30 minutes at 190 degrees. Then I open the foil and bake it under the grill for 10 minutes. Serve ready-made Uzbek shish kebab with rice, fresh vegetables and sauces. Good luck and bon appetit!
Purpose: For lunch / For dinner / Outdoors
Main ingredient: Meat / Pork
Dish: Hot dishes / Barbecue
Geography of cuisine: Uzbek / Eastern
Ingredients:
- Pork - 800 Grams
- Nutmeg - 1 Teaspoon
- Pomegranate - 100 Grams
- Vegetable oil - 3 tbsp. spoons
- Pepper - 1/2 Teaspoons
- Spices - To taste (cumin, coriander)
- Salt - 1.5 Teaspoons
- Garlic - 2 Cloves
Servings: 4
How to cook "Uzbek shashlik"
Prepare food. Cut the meat into pieces. Place the pomegranate seeds in a bag and squeeze. You can roll the bag with a rolling pin to squeeze out the juice. Strain the juice through a fine sieve. Pour pork with pomegranate juice.