Grilled Caucasian Pork Shashlik Recipe

Delicious recipe for juicy shish kebab! There is nothing better than spending a weekend with a friendly family at the dacha. A tasty and juicy barbecue will only enhance positive emotions. Every family has its own favorite kebab recipe. And I want to share one of the most popular among us. This kebab will win the hearts of your family and friends. It can be prepared from both pork and lamb.
cook time: 24h
Ethan Rowley
Grilled Caucasian Pork Shashlik Recipe

Nutrition Facts (per serving)

183
Calories
14g
Fat
4g
Carbs
11g
Protein

Ingredients (12 portions)

Basic:

Onion 1.5 kg
Salt to taste
Ground black pepper to taste
Pork 3 kg
Dill to taste
Grape vinegar 100 ml

Recipe instructions

Step 1

Step 1
First of all, rinse the meat and dry it with paper towels. Then place the meat on a cutting board and cut it into portions of approximately the same size with a sharp knife. There is no need to cut too finely, as it will be inconvenient to thread on skewers.

Step 2

Step 2
Peel the onion and rinse in cold running water. Cut it into half rings and mix with chopped meat.

Step 3

Step 3
Add vinegar, salt and pepper. Sprinkle with dried dill. Mix everything well with your hands, trying to mash the onion so that it releases the juice faster. this is necessary so that the meat marinates better and becomes juicier. Cover the bowl with cling film and leave to marinate for 4-6 hours. Not only meat, but also onions are marinated here. Pickled onions can be additionally served with the finished kebab.

Step 4

Step 4
After time has passed, remove the marinated meat and stir it. Peel the meat from the onions and thread onto skewers.

Step 5

Step 5
Cook the kebab not over an open fire, but over hot coals, remembering to turn it on all sides so that the meat is evenly fried. If, nevertheless, a fire breaks out, you can spray it with water, preventing it from flaring up, otherwise the meat will not cook inside and will burn on the outside. Bon appetit!

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