Pork Shashlik in Sparkling Water
Highly carbonated mineral water tenderizes pork without acidity—resulting in juicy, tender shashlik. Marinate for 2–3 hours.
- Time
- 40 min
- Serving
- 749 kcal
- Ingredients
- ≈ $2.14
- Protein
- 41 g
Ingredients
- 1 Pork neckpack 700 g ≈ $5.63 250 g
- 2 Onions≈ $1.60 per kg 80 g
- 3 Salt 3 g
- 4 Ground black pepper to taste
- 5 Ground coriander to taste
- 6 Paprika to taste
- 7 Sunflower oil 5 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut pork1 into 4 cm cubes, slice onion2 into rings; season the onion with salt and crush by hand until juicy.
Mix pork1 with onion2, black pepper, coriander, and paprika.
Pour in highly carbonated mineral water (about 100 ml per serving) to just cover the meat, then add oil.
Cover and refrigerate for 2–3 hours.
Pat the pieces dry, thread onto skewers, and grill over coals for 15–18 minutes, turning occasionally; the juice from a small slit should run clear—it’s done.
Tips
- Why it works
- Use highly carbonated water to break down meat fibers without altering flavor. Still water won’t tenderize. The bubbles create tiny pressure points that soften the meat over time.
- Substitutions
- Replace coriander with 0.5 tsp dried thyme for a similar earthy note. Use white wine vinegar (20 ml) instead of sparkling water, but marinate only 1 hour.
- Common mistakes
- Overcooking turns the meat gray inside; check by cutting a slit. Juice should run clear, not pink. Smell burnt char means the grill is too hot; lower heat or move skewers away.
- Storing and reheating
- Eat fresh or within 1 day. Reheat in a dry pan over medium heat for 2–3 minutes per side to avoid drying out. Does not freeze well.
- Serve with
- Pair with a simple cucumber-tomato salad and flatbread for a light but filling dinner. Works well for summer barbecues with friends.
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