Caucasian pork shashlik on the grill

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   First of all, rinse the meat and dry it with paper towels. Then place the meat on a cutting board and cut it into portions of approximately the same size with a sharp knife. There is no need to cut too finely, as it will be inconvenient to thread on skewers.

2. STEP 2

   

   Peel the onion and rinse in cold running water. Cut it into half rings and mix with chopped meat.

3. STEP 3

   

   Add vinegar, salt and pepper. Sprinkle with dried dill. Mix everything well with your hands, trying to mash the onion so that it releases the juice faster. this is necessary so that the meat marinates better and becomes juicier. Cover the bowl with cling film and leave to marinate for 4-6 hours. Not only the meat, but also the onions will marinate here. Pickled onions can be additionally served with the finished kebab.

4. STEP 4

   

   After time has passed, remove the marinated meat, stir it. Peel the meat from the onion and thread it onto skewers.

5. STEP 5

   

   Cook the kebab not over an open fire, but over hot coals, remembering to turn it on all sides so that the meat is evenly fried. If, nevertheless, a fire breaks through, you can spray it with water, not allowing it to flare up, otherwise the meat will not be cooked inside and will burn on the outside. Bon appetit!

Comments on the recipe

Serophima

08.10.2023

4.6

For clarity, watch the video recipe for pork kebabs on the grill. The most delicious!

Alyona

08.10.2023

4.5

This recipe turned out to be an excellent kebab. Today we have fresh pork neck. We chopped part of the onion (2 pieces) in a blender, and chopped the rest as in the recipe. We don't have grape vinegar, we used red wine vinegar. Apart from salt and a mixture of freshly ground peppers, no spices were added. The kebab was marinated overnight. My husband additionally marinated the onion rings separately and skewered it along with the meat. The meat turned out to be unusually soft, juicy, and emanates the aromas of the Caucasus. We enjoyed looking at the photos of our trips to Elbrus while having a barbecue and remembered the wonderful, hospitable Caucasus and Stavropol region. I made a new sauce for the barbecue according to a recipe from our website. And served fresh vegetables with fresh herbs. We arranged such a “summer” evening for ourselves in mid-December thanks to Khrumka. Enjoy cooking, arrange small holidays for yourself more often.