Introduction:
Looking for a dish that’s bursting with flavor, easy to make, and perfect for any occasion? This spicy and hearty shashlik pot is the answer! A delicious blend of marinated meat, vegetables, and spices, all simmered to perfection, this dish can be prepared in a flash while delivering rich, bold flavors. Whether you’re in need of a quick dinner or a crowd-pleasing dish for a gathering, this shashlik pot never fails to impress. Get ready to spice up your next meal with this savory, satisfying dish that’s a hit every year!
Ingredients:
500g (1 lb) boneless chicken or beef (cubed)
1 large onion (sliced)
1 bell pepper (sliced into strips)
1 large tomato (chopped)
2 cloves garlic (minced)
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon tomato paste
1 tablespoon paprika (adjust to taste)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili flakes (adjust to spice preference)
Salt and pepper to taste
Fresh parsley (for garnish)
Lemon wedges (optional, for serving)
Instructions:
Marinate the Meat:
In a bowl, combine the cubed meat with soy sauce, paprika, cumin, coriander, chili flakes, minced garlic, salt, and pepper. Mix well to coat the meat evenly and let it marinate for at least 30 minutes to allow the flavors to meld.
Prepare the Pot:
Heat the vegetable oil in a large pot over medium-high heat. Once the oil is hot, add the sliced onions and bell peppers. Sauté for 3-4 minutes until they begin to soften and become fragrant.
Cook the Meat:
Add the marinated meat to the pot with the onions and peppers. Cook for 5-7 minutes, stirring occasionally, until the meat is browned on all sides.
Add the Tomato Paste and Tomatoes:
Stir in the tomato paste and chopped tomatoes, cooking for another 3-4 minutes. The tomato paste will thicken the sauce, and the tomatoes will release their juices, helping to create a rich base for the dish.
Simmer the Shashlik Pot:
Once the meat is browned and the tomatoes are softened, pour in enough water to cover the ingredients (about 1-2 cups, depending on your preferred consistency). Stir everything together, reduce the heat to low, and cover the pot. Let it simmer for 15-20 minutes until the meat is cooked through and the flavors have blended together.
Finish and Serve:
Once the dish is ready, taste and adjust the seasoning if needed. Garnish with freshly chopped parsley and serve with lemon wedges on the side for a burst of freshness.
Tips for Serving and Storing:
Serving Suggestions: This shashlik pot pairs beautifully with steamed rice, flatbread, or a side salad. The rich, spicy flavors are balanced well by a cool, crisp side, so feel free to experiment with your favorite accompaniments.
Storing Leftovers: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove over low heat, adding a splash of water or broth if necessary to prevent it from drying out.
Freezing: This dish freezes well for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. When you’re ready to enjoy, thaw it in the fridge overnight and reheat on the stove.
Variants:
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