Wednesday, April 3, 2013

Shashliki aka Shish Kebab

Who doesn't love shashliki? Especially growing up in Georgia, shashliki was a special treat served at certain celebrations. You can smell it cooking from miles away. Shashliki refers to skewered meat slow roasted over charcoal. The meat can be lamb, pork or beef, and it's marinated overnight in vinegar, onions, and black pepper.  Brian tried to make shashliki on our charcoal grill using pork tenderloin. The taste was not the same because Georgian pork is usually fattier and tastier than what they sell in the market here in the US, but it was still YUMMY!

In addition, we fire-roasted potatoes in foil, which is, BTW, to dye for. When I was a kid we used to steal potatoes from our house and throw them in a bond fire and eat them after they were done with salt. The potatoes get very smoky and they are delicious! The meal was completed with a fresh cucumber, tomato and dill salad.

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