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Pork Shashlyk and Tkemali #CranberryWeek


Welcome to #CranberryWeek, hosted by Caroline's Cooking and A Kitchen Hoor's Adventures. We'll be sharing cranberry-inspired creations all week long in celebration of national cranberry day.


Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:

When I was trying to select on my offerings for the week, I decided to keep my cranberry offerings savory (mostly savory - there will be one dessert)...and with an international eye. So, I'm kicking off the week with Pork Shashlyk and Tkemali.

Though Tkemali is Georgian sauce typically made with sour plums, I figured it would translate easily to using cranberries. Along with the Tkemali, I'm serving Shashlyk, a type of kebab primarily from Georgia also. I adapted several different recipes for both the Shashlyk and the Tkemali to create my own versions. So, neither is a traditional recipe.

 Tkemali

Ingredients

  • 2 C fresh organic cranberries
  • 3 T red wine vinegar
  • 2 T olive oil
  • 3 to 4 garlic cloves, peeled and crushed
  • ½ C water
  • 1 t coriander seeds, crushed
  • ½ t red pepper flakes
  • ½ t ground cumin
  • 2 T fresh cilantro
  • 2 T fresh dill
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
  • ½ to 1 t sugar, if needed



Procedure
Combine cranberries, olive oil, vinegar, garlic, coriander, pepper flakes, cumin, and water in a flat pan. Bring to a simmer and cook until cranberries are very soft, approximately 5 minutes.


Spoon the mixture into a blender or food processor. Add in the dill and cilantro. Season to taste with salt, pepper, and sugar (if needed).


Spoon into a sterilized jar until ready to use. Serve at room temperature.

Pork Shashlyk

Ingredients

  • 2 to 3 pounds pork, cut into large cubes
  • 1⁄2 C red wine vinegar
  • 1⁄2 C cranberry juice
  • 1⁄2 t sesame seeds
  • 1⁄2 t ground sumac
  • 1⁄2 t fresh oregano
  • freshly ground salt
  • freshly ground pepper

Procedure
Put all ingredients in a large mixing bowl and mix thoroughly using your hands. Cover and refrigerate for at least three hours, longer if you have the time.


Thread pieces of meat onto skewers. Grill for 15 to 20 minutes on a grill or grill pan, turning skewers every five minutes and brushing the top with the marinade after each turn. Once the meat is cooked thoroughly, serve it with the Tkemali.

Comments

  1. Looks delish! I've not tried shashlik with pork before. The sumac and cranberry remind me of something almost Persian, well, not with pork obviously, but that is easily switched. And I am really really hungry for this kind of food right now.

    ReplyDelete
  2. I have never heard of Shashlik but I am putting this on my to make list....it sounds incredible.

    ReplyDelete
  3. This sounds very intriguing to me. I never had dill and cumin together. I like that you used cranberries and cranberry juice. Double the antioxidants!!

    ReplyDelete

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