Russian shashlik

Ingredients for 4 servings:

• 2 kg pork (pork neck, neck or rump, well marbled)
• 6 tbsp paprika powder, sweet or hot
• 6 tbsp salt
• 6 tbsp pepper
• 2 bottles of white wine (Riesling)
• 1 bottle of pineapple juice, direct juice, not concentrate
• 8 bay leaves
• 1 kg onion(s)
• 1 bulb(s) garlic
• 1 tbsp vinegar essence
• n. B. water

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 4 minutes; Total time approx. 12 hours 49 minutes

Grill recipe

Cut the meat into approximately 5×5 cm pieces and mix well with the spices (salt, paprika, pepper, and bay leaves) in a sufficiently large bowl. Slice the onions into very thin half rings, peel the garlic, press it down, and fold it in. Finally, pour in the white wine and pineapple juice, stir well, and cover with aluminum foil or plastic wrap. Let it marinate overnight. The meat and onions should be completely covered in the liquid; otherwise, stir several times during the marinating time. For grilling, it is best to use a Russian shish kebab grill and heat it up properly. The pieces of meat are skewered on shish kebab skewers, 5-6 pieces per skewer. Then they are grilled briefly (3-4) minutes, turning occasionally. If desired, drizzle with vinegar water, which is a mixture of the vinegar essence and the required amount of water.