Pork shashlik with onions on charcoal

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   To begin, we thoroughly wash the pork and dry it with paper napkins, then cut the meat into small pieces (4 cm wide) and place them in a deep bowl. We peel the onions and twist 1-2 onions through a meat grinder or chop them in a blender, cut the rest of the onions into large rings, put the grated and chopped onions in a bowl with meat, mix everything carefully.

2. STEP 2

   

   Now add salt and season with ground pepper to taste, mix everything and mash the meat a little, but so as not to damage the onion rings.

3. STEP 3

   

   Pour kefir into the bowl with the meat and mix everything again.

4. STEP 4

   

   Now our kebab needs to be put under pressure and marinated in the refrigerator for a couple of hours, or better yet, overnight.

5. STEP 5

   

   Well, then everything follows the well-established scheme, well known to everyone: we string pieces of meat onto skewers (5-6 pieces each), alternating them with onion rings.

6. STEP 6

   

   And we send the kebab to the grill to fry until a fragrant golden brown crust.

7. STEP 7

   

   When the pork is well browned, cut a couple of pieces of meat to check for doneness. If the meat inside is not red, you can serve our kebab to the table. Bon appetit everyone!