Pork Shish Kebab with Onions

Cooking method

1. Step 1:

   

   How do you marinate pork for kebabs? Gather your ingredients. Use fresh meat that's never been frozen. Which cut? Pork shoulder (the neck end) is ideal — it's moderately fatty, so the kebabs always turn out tender.

2. Step 2:

   

   Rinse the meat and pat it dry with paper towels. Rinse the peeled onions and herbs in clean water. Cut the pork into medium pieces, slice the onion into half-moons or rings, and chop the herbs coarsely. Put everything in a large bowl. Scrunch the herbs in your hands to release their juices. Add the salt and both peppers and mix everything thoroughly. For about 3 1/3 lb (1.5 kg) of meat, I used a scant tablespoon each of ground pepper (allspice and mild red pepper).

3. Step 3:

   

   Pack the meat into an appropriately sized pot or deep bowl. Cover it with a lid or plastic wrap and set it in the fridge on a low shelf to marinate. The timing is up to you — but the longer it marinates, the better it tastes. I usually leave it overnight or for a full day.

4. Step 4:

   

   Light the grill and wait for the wood or charcoal to burn down. Meanwhile, thread the meat onto skewers. Leave the onion and herbs behind in the bowl — they've already given the meat their flavor and juices.

5. Step 5:

   

   How do you cook the kebabs? Set the skewers over the grill. Turn them every so often and watch that the meat doesn't start to char.

6. Step 6:

   

   Grill the meat until fully cooked. To check, cut into a piece — if the juices run clear, it's done. Cooking time depends on your grill and on how much heat the coals are giving off.

7. Step 7:

   

   Serve the kebabs while they're still hot, with fresh salads or coarsely cut vegetables on the side.