Grilled shashlik

Ingredients for 4 servings:

• 1 kg boneless pork neck
• 2 large onions
• 4 garlic cloves
• 2 kiwi(s) as a softener
• ¼ tsp cayenne pepper
• ½ tsp black pepper
• 1 tsp sugar
• 2 tsp salt
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 2 tbsp tomato paste
• 2 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

delicious grilled shashlik that works great with just a few common household ingredients

Remove any visible fat and tendons from the pork neck. Then cut the meat into cubes measuring approximately 3.0 cm x 1.5 cm. Peel the onions and slice them into half rings, and peel and finely chop the garlic cloves. Place the marinade ingredients in a large bowl and mix well. Add the diced meat, the half-ringed onions, and the chopped garlic cloves to the marinade and mix everything well. Cover the bowl with aluminum foil and refrigerate overnight. 2 hours before grilling, separate the meat from the onions. Cut the 2 kiwis into wafer-thin slices and mix them with the meat. This will make the meat wonderfully tender and enhance the flavor even more. Be careful! Don’t leave the kiwis on the meat for too long, or the kebab will become too soft and fall off the skewer. Thread the pieces of meat separated from the kiwi slices onto the skewers and grill immediately. Heat the grill (whether wood-burning, gas, or electric) to a good temperature and sear the skewers briefly and thoroughly on both sides. Then cook for about 4 minutes on each side. White bread with herb butter makes a wonderful side dish. You can also fry the leftover onions in a little oil and serve them with the meat.