Pork Shish Kebab with Lemon and Onion

Cooking method

1. Step 1:

   

   How do you marinate kebabs with lemon and onion? Get your ingredients together. For the pork, choose a lean, boneless cut — shoulder (neck) or leg both work well. Use a medium lemon and a medium onion.

2. Step 2:

   

   Peel the onion and rinse it in cold water. Scrub the lemon clean under running water with a brush. One lemon is plenty — any more and the meat will turn out sour, so keep that in mind!

3. Step 3:

   

   Cut the pork into pieces sized right for kebabs. Don't make them too big, or the centers won't cook through; too small, and they'll dry out over high heat. Aim for even pieces so they all cook at the same rate.

4. Step 4:

   

   Cut the peeled onion into thin half-moons. To keep from tearing up while you slice, chill the onions and the knife in very cold water first. Scrunch the sliced onion with your hands to get the juices flowing sooner.

5. Step 5:

   

   Choose a good-sized bowl for marinating — plastic, glass, or ceramic all work. Add the scrunched onion to the meat and squeeze the lemon juice right in by hand. Season to taste, using a ready-made kebab spice blend or just ground black or red pepper — whatever you like.

6. Step 6:

   

   Mix everything well, cover with a lid or plastic wrap, and let it marinate for several hours. Mine sat for nearly a full day. For a long marinade, keep the meat in the fridge; if you've only got 3–5 hours, room temperature is fine. Stir it a couple of times as it marinates, and add salt to taste about an hour before cooking.

7. Step 7:

   

   Thread the well-marinated pork snugly onto skewers and cook over hot coals, turning to brown it evenly on all sides.

8. Step 8:

   

   Keep rotating the skewers so the meat doesn't scorch. Serve the finished kebabs with fresh vegetables and a salad, and add any sauce you like on the side. Enjoy!