Soft and Juicy Armenian-Style Grilled Pork Kebab

Cooking method

1. Step 1:

   

   How do you grill an Armenian-style kebab over coals? Gather your ingredients. Traditionally this kebab is made from fatty lamb or pork. Pork neck (shoulder) is the best choice — it has plenty of fat marbling that makes the kebab especially juicy.

2. Step 2:

   

   Rinse the meat in water, then pat it thoroughly dry — excess moisture will keep the kebab from browning as it cooks. Trim off any membrane and sinew and cut the meat into serving-size pieces. Size them to your taste: the smaller the pieces, the faster they'll cook over the coals. I prefer medium chunks.

3. Step 3:

   

   Peel one large onion, rinse it, and grate it on a fine grater — be sure to keep all the juice it releases, that's the base of the marinade! This Armenian kebab is made without mayonnaise, club soda, or any other unnecessary ingredients — just onion juice and pulp.

4. Step 4:

   

   Add the grated onion and its juice to the bowl with the cut-up meat.

5. Step 5:

   

   Add the salt and the dry seasoning — a mix of ground sweet paprika and ground hot pepper. Add any other spices you like. Mix the meat thoroughly, pressing as you go so every piece gets coated in the onion pulp and spices. Let the meat marinate for 1 hour.

6. Step 6:

   

   After that, peel, rinse, and cut the second onion into large, wide rings. Add them to the bowl and pour in the vegetable oil. Use olive or sunflower oil, but a neutral, odorless kind so the meat doesn't take on its smell.

7. Step 7:

   

   Gently stir the meat so you don't break up the onion rings. Chill it for 4–6 hours, preferably overnight. Before cooking, be sure to take the marinated meat out of the fridge and let it sit at room temperature for 1.5–2 hours — cold pieces cook unevenly, browning at the edges while staying raw inside.

8. Step 8:

   

   Thread the marinated meat onto skewers, alternating with the onion rings. Don't throw out the marinade — you'll need it while grilling.

9. Step 9:

   

   Grill the kebabs over hot coals for 15–20 minutes. Watch them closely and turn the skewers so the meat cooks evenly. Stir 100 ml (about 1/2 cup) of water into the leftover marinade and baste the kebabs with it now and then so they don't dry out as they cook.

10. Step 10:

    

    Serve the finished Armenian kebab with fresh herbs — parsley or cilantro — along with peppers, tomatoes, ketchup, or other sauces. Enjoy!