Shashlik recipe

Soviet shashlik with vinegar and onions... Today, such a variant might seem too bland to many, if not crude. Some might even be outraged, saying, why spoil the meat by giving it a sharp vinegary taste?! But back in the USSR, there were special reasons for this. The fact is, this method of marinating was practically the only correct way considering the available meat at the time, which was most often frozen. During the thawing process, the meat, which was already not very juicy, would lose even more moisture, so it needed marinating to make the shashlik "edible." And what softens meat fibers? Of course, acid! That’s how vinegar became a permanent fixture in shashlik marinade. And to somehow "dilute" the characteristic sour taste, a large amount of onions was added to the meat, with onion rings also being threaded onto skewers later. By the way, if you don't overdo it with the vinegar, this budget-friendly method of marinating can still be used today. Give it a try!

Soviet shashlik with vinegar and onions

Perhaps you have never prepared mackerel skewers before, but if you do it once, you will be pleasantly surprised by its exquisite taste and pleasant firm texture. Although, when you think about it, choosing such a fish for grilling over an open flame is quite obvious: it is fatty and tender. True, some people don't like the strong smell of mackerel, but this problem can be easily solved by marinating it for a long time with lemon juice, onions, and garlic. After that, you just need to skewer the pieces of fish and grill them over the barbecue until fully cooked (spoiler: it will take just over five minutes!).

Mackerel kebab

The Old Fashioned espresso cocktail is a variation of the Old Fashioned, one of the most famous cocktails, the recipe of which dates back almost one and a half hundred years. The taste of the cocktail is soft, bittersweet, with a slight aftertaste of spices and herbs. The drink contains: golden bourbon, simple sugar syrup, bright red Angostura bitters with a complex aroma of cloves, cardamom, nutmeg, ginger and cinnamon. And the composition is completed with freshly brewed double espresso. Some bartenders believe that these four components are quite enough, others, with more flexible views, add orange zest or cocktail cherries to the glass. Both options are good, choose yours.

Espresso Old Fashioned

Many ask how to dye eggs with red cabbage, and we've decided to describe this process in detail (see recipe below). There's nothing complicated about it, and the result is quite impressive. If you leave the eggs in the cabbage broth for a short time, they will turn blue. If you leave them longer, they will turn purple. These eggs look magnificent, especially when placed next to others colored in red, green, and yellow. A festive Easter mood is guaranteed! What is particularly nice is that our dye is entirely natural, so adults and children can eat these eggs without any worries.

How to dye eggs with red cabbage

Potato skewers with halloumi on the grill – an unusual snack or side dish, or even a main course for those who don't eat meat. A bright, unique sauce-marinade made from tahini sesame paste, spicy sriracha sauce, and lime juice adds special Middle Eastern notes to the skewers. Firm halloumi cheese, traditionally made from a mixture of goat and sheep milk, almost doesn't melt when grilled but is covered with a golden, crispy crust.

Grilled potato skewers with halloumi on the barbecue

Grilled chicken hearts skewers are a rather unusual dish: they are very rarely included in picnic menus. And it seems, quite unjustly so! The taste of these skewers surprises even the most skeptical individuals, especially if the chicken hearts are properly marinated beforehand. We have an excellent recipe and are ready to share it with you right now! So, we prepare a simple marinade from sour cream, cream, and tomato sauce, season it with garlic and mustard, and then pour it over the chicken hearts. Let them sit for a couple of hours and grill them. The chicken hearts turn out exceptionally tender and delicious, so making this dish at least once is definitely worth it.