Grilled Pork Loin Skewers

Cooking method

1. Step 1:

   

   How do you grill pork loin skewers? Gather all the ingredients listed in the recipe. Fresh, never-frozen meat is best—that's what makes the skewers especially juicy and tender. Cut the loin into steaks, leaving a bit of bone on each piece. Rinse the meat and pat it dry with paper towels. There should be no water left on the loin—this really matters.

2. Step 2:

   

   Peel the onions, rinse them, and pat dry. Make the marinade. Spoon the sour cream into a small deep bowl. Add spices to taste—I used a rounded tablespoon each of smoked paprika, khmeli-suneli (a Georgian spice blend), ground black pepper, and dried basil. Add salt.

3. Step 3:

   

   Stir everything together until smooth and the salt has fully dissolved. Cut the onions into rings or quarter-rings, about 1/4 inch (0.5 cm) thick.

4. Step 4:

   

   Put the onions in a large bowl that's easy to marinate in. Squeeze the rings with your hands to release their juice. Then add the pork loin.

5. Step 5:

   

   Next, add the sour cream marinade.

6. Step 6:

   

   Mix well so every piece of pork is coated in the sour cream—rubber gloves make this easier. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours. The longer the meat marinates, the better it tastes; overnight is ideal. If you're marinating outdoors, keep the meat in the shade—in that case 1 to 1.5 hours is enough for the loin to take on the flavors.

7. Step 7:

   

   Light the grill. Once the flames die down to coals, set the grate in place. Lay the loin on it to cook.

8. Step 8:

   

   Cook the pork, turning it from side to side now and then.

9. Step 9:

   

   Once the meat has a golden, appetizing crust, cut into one piece with a sharp knife. If the juices run clear, the skewers are done!

10. Step 10:

    

    Don't leave the loin over the coals too long, or it'll turn out dry and tough.

11. Step 11:

    

    The pork loin skewers are ready! Serve them hot—and only hot!