An eagle doesn't make a summer, but you can be the coolest barbecue in your party if you do it right. The unique look of vegetables, meat and fruit on a stick is tempting enough, especially when the flavours are thoroughly combined. Sunshine, a nice blackened barbecue, or a delicious Big Green Egg, served with a draught beer or a good local wine as an ice-cold spritzer. This is the secret to making garden parties a success. Now, how to make saslik!
Photo by Pixaby
Chicken soup
A saslik is a well-known dish of the peoples of Pusztai origin. Meat roasted on a spit over an open fire is nothing new, and you have to go back in history to find the first eagle dish. Its origins lie somewhere in Russia and the Caucasus. in the kitchen. A known variant of the kebab. Its name is of Tatar origin, meaning „something on a skewer”. Perhaps because of its similarity, it is not a historical dish of Russian cuisine, since, in Russia until the 18th century, it was served on skewers. usually animals were roasted whole.
Photo by Pixabay
Drawn on a skewer
Meat roasted over an open fire and on a spit is probably the first heat-treated food of mankind. Since we have known fire and used it to cook our food, so has the spit. It is such a simple and easy cooking method that it has been used independently in many places around the world.
Kebabs in Turkey, souvlaki in Greece, mtsvadi in Georgia. The sashlik form we know spread to Russia through the Caucasian peoples. It was originally made from lamb. Today it is pork, beef, in fact, turkey meat also made by. The meat of young animals is generally used in its preparation. According to experienced saslik makers, this is because the meat does not need to be marinated, just a few slices of bacon are added. And only if they are not fatty enough.
Photo by Pixabay
Why does everyone love it?
A variety of marinated meats, vegetables, fruits, sausages and of course onions on skewers all come together to create a wonderful combination of flavours. And when you add a variety of seafood to the skewer, an orgy of flavour is guaranteed. Many people say that the „thousands” of meat and vegetables on the skewers are the pinnacle of grilling. The blend of flavours and the flavour-enhancing power of the fire give us an extraordinary range of tastes.
You can live without saslik in summer, but it's not worth it
The masters of saslik claim that even as a beginner griller you can achieve magical flavours. You can skewer almost anything in any order and the result will be delicious. The key is never to forget the vegetables, and if you add sausage, bacon, grilled cheese or seasonal fruit, you're guaranteed to lick all ten fingers after dinner. And for a quick and easy side dish, simply add fresh potatoes to the skewers.
Photo by Pixabay
Before you start...
We already know how salik is made. But if we want to be sure, we need to pay attention to one more thing: the preparation of the ingredients. It is important to wash the vegetables in cold water and marinate the meat properly. If you leave this out, you may not get the result you were hoping for.
The saslik will be much tastier, richer in flavour, softer and juicier if you take the time and care to marinate the meat. It is best to prepare the meat at least 24 hours, but at least 2 hours before cooking. Fortunately, there is a wide range of marinades available, so it's easy to find the right one for you.
Photo: photo by Pixabay
How to marinate your saslik
The success of the marinade lies in the combined effect of the acids and enzymes and the spices, and the secret is to blend the ingredients homogeneously. This is what makes the meat softer, more flavoursome and tastier. Most marinades are based on oil. Use olive oil if you can, but you can't go wrong with sunflower oil. You can then add vinegar, wine, beer, lemon juice and any juice concentrate to your marinade. Finally, the only thing left to do is salt the meat, which should be done just before grilling to prevent it drying out.
