Grilled Pork Shashlik with Onions

Incredibly tasty and tender, with no fancy seasonings needed! Great with vegetables, a good sauce, salads, and a glass of wine.

Recipe author

Servings:

Pork (I use pork shoulder or neck.)

1.5

Onion

600

Kefir

Ground black pepper

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 9 g

Fats 48 % 11 g

Carbohydrates 13 % 3 g

146 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Start by rinsing the pork well and patting it dry with paper towels, then cut the meat into small pieces about 1½ inches (4 cm) wide and place them in a deep bowl. Peel the onions; grind 1–2 of them in a meat grinder or blender, and slice the rest into thick rings. Add both the grated and the sliced onion to the bowl with the meat and gently mix everything together.
Step 2:

Now season with salt and ground black pepper to taste. Mix everything and lightly knead the meat with your hands—just take care not to break up the onion rings.
Step 3:

Pour the kefir into the bowl with the meat and stir everything together once more.
Step 4:

Weigh the meat down with a plate and let it marinate in the refrigerator for a couple of hours—or, better yet, overnight.
Step 5:

From here it's the familiar routine: thread the pieces of meat onto skewers, 5–6 per skewer, alternating them with onion rings.
Step 6:

Set the skewers over the coals and grill until the meat is fragrant with a golden-brown crust.
Step 7:

Once the pork is nicely browned, cut into a couple of pieces to check for doneness. If the meat is no longer pink inside, it's ready to serve. Enjoy!