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Soft and juicy pork kebab with vinegar and with a bow

Tender, Juicy Pork Shish Kebab with Vinegar and Onions

A delicious recipe for anyone who loves cooking outdoors! Of all the dishes you can make outside, shish kebab is usually the first that comes to mind. Everyone loves it tender and juicy, but not everyone gets it right — and a lot of that comes down to the marinade.

Julia M.

Recipe author

Soft and juicy pork kebab with vinegar and with a bow

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Composition / ingredients

Servings:

Pork

Onions

Vinegar (distilled white)

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 12 g

Fats 52 % 16 g

Carbohydrates 10 % 3 g

205 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Delicious, juicy kebabs start with the right meat. Pork shoulder (the neck end) is your best bet — it has just enough fat to keep the kebabs from drying out. Cut the meat into evenly sized pieces so they're easy to thread onto skewers.
Step 2:

How do you marinate pork kebabs with vinegar? You'll want plenty of onion. Peel the onions and let them sit in cold water for a bit — it keeps your eyes from watering as much when you cut them. Cut the peeled onions into thick strips and scrunch them a little with your hands so they soften and start releasing their juices. Feel free to add even more onion — the kebabs only benefit from it.
Step 3:

Have a marinating bowl ready. Lay some of the cut meat on the bottom, then a layer of onion, then another layer of meat.
Step 4:

Layer the onion on generously, alternating with the meat until all of it is used up.
Step 5:

Pour the vinegar and vegetable oil over the meat and add barbecue spices to taste. Mix everything well with your hands. Cover the bowl with a lid or plastic wrap and let it marinate for 5 hours, or preferably overnight. Just before cooking, add the salt and mix well.
Step 6:

Pick the onion off the meat and thread the pieces onto skewers. Grill over hot coals, turning the skewers evenly so the meat cooks on all sides. Serve the finished kebabs with fresh vegetables and herbs. Enjoy!

You don't have to wait for warm weather to make shish kebab — it's good any time of year. Cooking it well is a whole ritual, and honestly, it's often best left to the men of the household. Onion is great for marinating meat and shows up in nearly every marinade; the rest of the spices are up to your taste and mood. Happy grilling, everyone!
Test the meat with a knife: if it slides in easily and clear juices run out, it's done; if the juices are pink or red, keep cooking.
Use fresh meat rather than frozen for this recipe, or the finished kebabs may turn out dry.
You can use any meat in place of pork, but keep in mind the cooking time, flavor, and calories will change. Beef, for instance, takes longer than pork, while chicken breast or turkey cook faster.