Pork shashlik with onions
Juicy kebab with a simple onion marinade. Just a few products - and you can get ready for nature.
Another 3 hours - marinating
How to make it
Prepared 0 of 5 steps
Prepare the meat
Cut the pork neck into approximately equal 4-5 cm pieces. Pieces that are too small will dry out faster on the fire.
Make onion marinade
Cut the onion into half rings, add salt and press with your hands to release the juice. Add meat, oil and pepper, mix well.
Let the meat marinate
Cover the container and refrigerate for 3 hours. Before frying, remove large pieces of onion from the meat: they burn quickly on coals.
Grill over charcoal
Thread the meat onto skewers and grill over hot coals without an open flame for about 15-20 minutes, turning regularly. Check the doneness in the center of the largest piece with a kitchen thermometer: no lower than 70 °C.
Serve hot
Let the finished kebab rest for 3-5 minutes and serve with fresh vegetables, herbs and pita bread.
Little hint
The main thing here is the same size of pieces and even heat. Don't pour vinegar over the meat; onion juice is enough for this recipe.
Frequently asked questions
Which part of pork should I choose for shish kebab?
Pork neck is suitable for this recipe: layers of fat help maintain juiciness. Lean parts require more careful control of cooking time.
How long to marinate shish kebab in onions?
In this recipe, the meat is kept in the refrigerator for 3 hours. The waiting time is separate from the 35 minutes of active cooking.
