Pork Skewers Marinated in Pomegranate Juice

Cooking method

1. Step 1:

   

   To make these pomegranate-marinated skewers, get all your spices ready. Use them to taste, but add them gradually.

2. Step 2:

   

   For the marinade, peel, rinse, and slice the onion into half-moons. Put it into a large bowl — the one you'll marinate the meat in. Add all the spices and a little salt, crumble in the bay leaves, and stir.

3. Step 3:

   

   Cut the pork neck into medium serving-size pieces. Don't cut them too small, or they'll be hard to thread onto the skewers. Add the cut meat to the bowl with the marinade.

4. Step 4:

   

   Peel the pomegranates, removing the skin and membranes. Put the seeds in a small saucepan and press out the juice with the bottom of a glass or mug.

5. Step 5:

   

   Strain the juice through a fine sieve. You'll end up with about 250–300 ml (1 to 1¼ cups) of pomegranate juice.

6. Step 6:

   

   Pour the fresh pomegranate juice over the meat.

7. Step 7:

   

   Mix everything well — your hands are the easiest tool for this. Then cover the bowl, or better yet wrap it tightly in plastic, and refrigerate for 8–10 hours.

8. Step 8:

   

   Thread the well-marinated meat onto skewers.

9. Step 9:

   

   Grill over hot coals, turning the skewers regularly so the meat cooks through evenly without burning.

10. Step 10:

    

    Serve the finished skewers with fresh vegetables and herbs, and add your favorite sauce. Enjoy!