Lietuviškas šašlykas

pork

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than pork.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice provides acidity with fewer calories.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground paprika

White pepper offers a different flavor profile.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more shelf-stable and less expensive.

Cut the beets into 3 parts.

Cut the garlic in half.

Add bay leaves and allspice to the beets.

Add 1 tablespoon of salt and several slices of rye bread.

Add water and pickle the beets for 5 days.

After 5 days, use the fermented beetroot brine for marinating the meat.

Prick the pork neck with a stick and sprinkle with barbecue spices and a pinch of juniper berries.

Pour pickled beet juice over the meat and press down lightly.

Leave the meat to marinate overnight in the refrigerator.

After marinating for 12 hours, prepare to cook.

Put the meat on a skewer and cook over the bonfire.

Cooking Techniques

Equipment Needed

Spice Level: