The perfect Russian shashlik

Ingredients for 16 servings:

• 5 kg pork neck
• 5 can/n tomatoes, chunky
• 5 cups sour cream
• 2 kg onions
• 3 bottles of soy sauce (150 ml each)
• 2 kiwis
• pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour

Family recipe for the barbecue party

You’ll need a large container to marinate the meat! Wash the meat and pat it dry. Cut it into cubes about 4 x 4 cm. Be careful to remove any large pieces of fat. The meat should have a certain amount of fat, but if a cube is 50% fat, it won’t be juicy; it will end up like a rubber ball. Place all the cubes in the container. Slice the onions and add them. Add the chopped tomatoes, sour cream, soy sauce, and pepper, and mix everything thoroughly. Season with pepper to taste. Personally, I recommend too little rather than too much. The meat should ideally marinate for about 24 hours. Two hours before grilling, grate the kiwis into the meat and mix well again. Thread the meat onto shish kebab skewers, being careful not to pull any onions onto them! Also, be careful not to press the pieces together too tightly. They should just touch, but nothing more. The grill should be at a high heat; I recommend a Mangal (if you plan to make shashlik often, you can’t avoid it). The shashlik usually takes about 30 minutes. If the heat is good, it takes about 20 minutes.