Grilled Pork Shashlik with Onions

Very tasty, soft, without unnecessary seasonings!!! With vegetables, with sauce, with salads, wine.
cook time: 12h
Zoe Kendrick
Grilled Pork Shashlik with Onions

Nutrition Facts (per serving)

146
Calories
11g
Fat
3g
Carbs
9g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground black pepper to taste
Bulb onions 600 g
Pork (I take pork pulp or neck.) 1.5 kg
Kefir 1 l

Recipe instructions

Step 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 grind 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.

Step 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.

Step 3

Step 3
Pour kefir into the bowl with the meat and mix everything again.

Step 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.

Step 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.

Step 6

Step 6
And we send the kebab to the grill to fry until a fragrant golden brown crust.

Step 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!

Additional rubrics

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