Soviet shish kebab with vinegar and pork onions

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   How to make Soviet kebab with vinegar and onions? Prepare all the ingredients as listed. Which part of pork is best for barbecue? Neck, fillet, rump and so on are ideal. If possible, take a piece that has not been frozen; this is the kind of kebab that always turns out very juicy and soft. If you have frozen meat, then read about proper defrosting in a separate article at the link at the end of the recipe.

2. STEP 2

   

   Rinse the pork thoroughly and pat dry with kitchen paper towel. Cut the meat into small pieces. Try to make the pieces the same size, in this case they will be evenly marinated and fried later. Place the pork in a deep bowl.

3. STEP 3

   

   Peel the onion, rinse and cut into large rings. Lightly crush the rings with your hands to release the juice. Add the onion to the meat.

4. STEP 4

   

   Salt everything to taste and sprinkle with ground black or allspice. In a separate deep bowl, combine water and vinegar. Pour the resulting vinegar marinade into the bowl with the meat and onions. Mix everything again. Cover with a lid or cling film and refrigerate for at least 5 hours (preferably overnight).

5. STEP 5

   

   Thread the marinated meat onto skewers. If desired, you can alternate pieces of meat with onion rings. Prepare the grill and light the coals. When the coals are covered with white ash, proceed to the main cooking process.

6. STEP 6

   

   Fry the meat on all sides, turning the skewers periodically. Bring the kebab to full readiness. This usually takes about 15-20 minutes. Make a cut on one of the pieces. If you see clear juice, you're done!

7. STEP 7

   

   Serve the most delicious Soviet-style kebab piping hot. Offer fresh salads, vegetables and various sauces with meat.

Comments on the recipe

Moderator Ksenia

24.09.2023

4.6

I love trying different ways to marinate shish kebab, but one of my favorites is vinegar marinade. So I cooked Soviet pork shashlik with vinegar and onions with great pleasure. I just had a piece of pork weighing almost 2 kg. The shashlik marinated all night. My husband fried the shish kebab. It took about 15 minutes to prepare. The kebab turned out to be very juicy, soft and tender. Not many spices are used here, so you get a bright and rich meat flavor. It turned out amazing! Pearl, thank you very much for the wonderful recipe!