Russian shashlik with kefir

Ingredients for 6 servings:

• 2 kg pork neck, boneless
• 1 kg onion(s)
• 3 cups of kefir
• 100 g tomatoes, pureed
• 1 bunch of flat-leaf parsley
• salt and pepper
• Paprika powder

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 5 hours 20 minutes

Wash the meat, pat dry, and cut into ping-pong ball-sized cubes. Peel the onions, halve them, and slice them thinly. Roughly chop or mince the flat-leaf parsley leaves with your fingers. Place the meat and onions in a suitable pot or container and mix thoroughly. Season well with salt, pepper, and paprika. Mix thoroughly, cover, and let stand for about 4 hours. Pour the kefir and tomatoes over the meat and mix well with your hands. The meat should just be completely covered with liquid. Cover the pot and refrigerate for at least 24 hours, preferably 36 hours or longer. Mix the mixture thoroughly about halfway through. If you’re letting the meat stand for 24 hours, add the juice of half a lemon 1-2 hours before grilling and mix it in. This isn’t necessary for longer grilling. Preheat the grill until very hot. It’s best to skewer several pieces of meat on a metal skewer. I prefer to use beechwood charcoal. Place the skewers on the grill and cook until the meat is cooked through. Turn the skewers frequently to prevent the meat from blackening.