Shashlik kebabs with sour cream dip and plum sauce
Shashlik is a Russian version of shish kebabs. If you don't like pork you can use lamb or beef, just make sure you give the meat enough time to marinate and you cook it quickly over a high heat to keep it moist.
Ingredients
For the kebabs
- 1 tbsp olive or vegetable oil
- 100ml/3½fl oz white wine
- 1 tbsp cider vinegar
- 1 onion, sliced
- 4 large garlic cloves, crushed
- 3 bay leaves, crumbled
- 1 tsp paprika
- 4 cloves
- ¼ tsp cinnamon
- 1kg/2lb 4oz pork, cubed
For the sour cream dip
- 200g/7oz sour cream
- handful finely chopped dill
- handful finely chopped coriander
- handful finely chopped parsley
- 1 tsp cider vinegar
- pinch sugar
For the plum sauce
Method
Mix all the marinade ingredients together in a large bowl and add the pork. Make sure the pork is well covered, cover with clingfilm and transfer to the fridge. Leave to marinate for at least 3-4 hours or overnight.
Thread the meat onto 6 long metal skewers. Cook on a barbecue or very hot griddle pan for 5-6 minutes until cooked through.
For the sour cream dip, mix all of the ingredients together in a bowl.
For the plum sauce, cover the plums with water and simmer until the plums are soft. Strain, reserving 75ml/3fl oz of the cooking water,. Put the plums, reserved liquid, sugar, cider vinegar and chilli in a blender. Blend to form a smooth purée.
Sieve the plums, season with salt and pepper. Add more vinegar if needed. Stir in the dill and coriander.
Serve the kebabs alongside the two dips with a salad and flatbreads on the side.
