Hasselback Grilled Salami

Sara Goldstein Sara Goldstein
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Salami on the grill is just one of those foods you must try! We went for a classic hasselback style with a sauce that will knock your socks off!

1h 3-4
Easy Meat

Contains: Soy, Gluten

Directions

  1. Remove plastic from the salami. Place two chopsticks on both sides of the salami.

  2. Cut thin slices about 1/8 inch wide. The chopsticks should stop the knife from cutting through the entire height of the salami.

  3. Combine all the ingredients except for the cornstarch in a ziplock bag. Marinate for 30 minutes.

  4. Remove the salami from the bag and place on a hot BBQ on indirect heat. At this point I like to add the cornstarch to the remaining marinade.

  5. Let the sauce simmer, whisking occasionally until thickened. Baste the salami every 15 minutes or so, until cooked to your liking.

  6. Serve with remaining sauce for dipping.

Notes:
I like to use this marinade on other cuts of chicken and meat. When I do, I add one teaspoon salt and 1/4 teaspoon ground black pepper to the marinade. I omit this in this recipe since salami is already seasoned.

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2 Comments

Jordyn Brunner •

so good

Avigayil •

how long do you grill it for?

Chana Fox Kosher.com Team •
Reply to Avigayil

Hi Avigayil, 45 minutes should be a good amount of time but keep checking on it. Let us know how it comes out! -Chana Tzirel from Kosher.com