Soviet-Style Pork Kebabs with Vinegar and Onions

Delicious and so juicy — the taste of childhood! Today, for marinating kebabs, preference is given to mineral water, kefir and various spices. But the Soviet shish kebab with vinegar and onions from pork turns out with the same sourness and taste that many are familiar with from childhood. Are we feeling nostalgic?
cook time: 12h
Owen Truitt
Soviet-Style Pork Kebabs with Vinegar and Onions

Nutrition Facts (per serving)

172
Calories
13g
Fat
3g
Carbs
10g
Protein

Ingredients (8 portions)

Basic:

Onion (1 — 1.5 kg. taste) 1 kg
Salt to taste
Ground black pepper to taste
Water (0.2-0.5 l.) 0.2 l
Pork (neck) 2 kg
Vinegar (9%) 3 tbsp

Recipe instructions

Step 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.

Step 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.

Step 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.

Step 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).

Step 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.

Step 6

Step 6
Brown 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, youʼre done!

Step 7

Step 7
Serve the most delicious Soviet-style kebab piping hot. Offer fresh salads, vegetables and various sauces with meat.

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