Pork Shashlik

Ingredients

• Pork neck or shoulder (or lamb shoulder) 1 kg
• Onions 3 medium (400 g)
• Red wine vinegar 3 tbsp
• Salt 2 tsp
• Black pepper, freshly ground 1 tsp
• Ground coriander 1 tsp
• Bay leaves 2
• Fresh dill or parsley to serve

Instructions

1. 1

   Cut the pork into 4-5 cm cubes, leaving some fat on the pieces so they stay juicy.

2. 2

   Slice the onions into rings, set one onion aside for serving and rub the rest with the salt until they release juice.

3. 3

   Mix the pork with the salted onion, vinegar, pepper, coriander and crumbled bay leaves, then cover and marinate in the refrigerator for 4-12 hours.

4. 4

   Light a charcoal grill about 30 minutes ahead so the coals are glowing with no open flame.

5. 5

   Thread the pork onto skewers with the pieces close together, adding a few marinated onion rings between them.

6. 6

   Grill about 10 cm above the coals for 15-20 minutes, turning every 3-4 minutes, until browned and 63C in the center.

7. 7

   Rest the skewers for 3 minutes and serve with the reserved raw onion rings and herbs.