Everyone knows that if you fry onions together with meat on skewers, they will certainly burn. That's why in shashlik houses the vegetable is served separately, and it turns out divinely delicious.
To make your shashlik always tastier than your neighbor's, you need to marinate the onion correctly and serve it correctly.
This is what every summer resident who cooked meat on the grill has done wrong up until now.
There is nothing better at the dacha than juicy shashlik, aromatic onions and fresh tomatoes as a side dish. And in order for everything to turn out like in a shashlik house, you need to do the following.
Ingredients:
- onions - to taste;
- fresh dill - as much as you like;
- salt, pepper, sugar;
- vinegar (70%) - 2-4 tbsp;
- water - 0.8 l.
How to cook
The onion needs to be peeled and thinly sliced. You can even cut it into half rings, because you won’t have to hang it on skewers. Put the preparation in a bowl.
Wash fresh dill and chop it into small pieces, then sprinkle it over the chopped onion.
We collect 800 milliliters of water in a suitable bowl and add 70% vinegar essence. You can first add 2 spoons, and if it seems not enough, then add more.
Dissolve 2 heaped tablespoons of sugar and ½ level tablespoon of salt in water.
Whether you add black pepper or not depends on your taste.
Mix, wait for the salt and sugar to dissolve, and pour the marinade over the vegetables and greens. It should barely cover the onion.
Stir the contents and leave covered for 30 minutes.
Then drain the liquid, put the onions into bowls and serve, garnished with fresh herbs.
Bon appetit!
