Soy-Marinated Pork Shashlik

Cooking method

1. Step 1:

   

   Making soy-marinated pork shashlik takes a very short ingredient list. It's best to use fresh meat that hasn't been frozen. So, rinse the piece of pork under running water and pat it dry with paper towels.

2. Step 2:

   

   Peel the onions and slice them into rings about ⅛ to ¼ inch (3–5 mm) thick.

3. Step 3:

   

   Wash a large bunch of parsley and dry it with a kitchen towel. Chop the herbs as coarsely as you can.

4. Step 4:

   

   Cut the meat into medium-sized pieces.

5. Step 5:

   

   Each piece should be roughly the size of a child's fist, or a bit bigger than a matchbox. If you cut them too small, the kebabs are likely to come out dry.

6. Step 6:

   

   A large pot or an enameled bowl works best for marinating the meat. Put the cut pork in the pot, sprinkle it with kebab seasoning, and salt it.

7. Step 7:

   

   Next, add the dried oregano and allspice.

8. Step 8:

   

   Now for the onion — pull the rings apart with your fingers.

9. Step 9:

   

   Gently squeeze the onion in your hands, then spread it in a layer over the meat.

10. Step 10:

    

    Crush the parsley in your hands until it releases its juice, then add it to the pot. Mix everything together.

11. Step 11:

    

    Pour in the soy sauce and stir everything thoroughly once more.

12. Step 12:

    

    Cover the pot with a lid or plastic wrap and let the kebabs marinate in the fridge for several hours — overnight is ideal.

13. Step 13:

    

    Light the grill and wait until the wood burns down to coals. Thread the meat onto skewers, leaving a little space between the pieces. Try to brush off the onion and herbs — they've already done their job, giving their juices and aroma to the meat.

14. Step 14:

    

    Once you have a good bed of coals in the grill, lay the pork on to cook.

15. Step 15:

    

    Grill the kebabs, turning each skewer now and then. If flames flare up under the meat, sprinkle them with a little plain water to put them out.

16. Step 16:

    

    Grill the meat until done, which takes about 15 to 20 minutes (it depends on how much charcoal you have, how hot it is, and the size of your pieces).