Veal Shashlik: 3 Delicious Recipes

Veal shashlik is a more tender and delicate alternative to classic pork or lamb shashlik. The right marinade helps bring out the flavor of the meat, making it juicy and tender. We at joy-pup offer three successful cooking options that are perfect for both a picnic and a home grill.

Classic Veal Shashlik with Onions

This option is extremely simple, but it allows you to experience the natural flavor of the meat.

Ingredients:

• veal – 1 kg
• onions – 3-4 pcs.
• salt and black pepper – to taste
• bay leaves – 2-3 pcs.
• A little vegetable oil

Directions:

• Cut the meat into medium-sized pieces (approximately 3-4 cm).
• Slice the onion into rings and mash well with your hands to release the juices.
• Mix the meat with the onion, spices, and bay leaf. Add a little oil.
• Marinate for at least 3-4 hours (preferably overnight).
• Grill over coals for 10-15 minutes, turning regularly.

Veal shashlik in a kefir marinade

Kefir makes the meat especially tender and adds a slight sourness that perfectly enhances the flavor of the veal.

Ingredients:

• veal – 1 kg
• kefir – 500 ml
• onions – 2-3 pcs.
• garlic – 3 cloves
• salt and pepper – to taste
• paprika – 1 tsp

Directions:

• Cut the meat into portions.
• Cut the onion into half rings and crush the garlic.
• Combine the veal with the onion, garlic, and spices, and pour in the kefir.
• Marinate for 5-8 hours in the refrigerator.
• Grill over medium heat, avoiding open flame.

Veal Kebab in a Wine Marinade

This option is suitable for those who want a richer, more aromatic flavor. The wine adds depth and subtle spicy notes.

Ingredients:

• veal – 1 kg
• dry red wine – 300 ml
• onions – 2 pcs.
• rosemary – 1 sprig
• salt and pepper – to taste
• olive oil – 2 tbsp.

Preparation:

• Cut the meat and place in a deep bowl.
• Add the onion, rosemary, spices, and oil.
• Pour in the wine and mix well.
• Let it marinate for 4-6 hours. Fry until golden brown, basting occasionally with marinade.

To be continued…