Armenian pork shashlik

Description

Different countries have their own ways of preparing shashlik. Some prefer a spicier version with added pepper and spices. Others, on the contrary, like tender meat, so they marinate it in kefir and aromatic herbs. Shashlik is served hot, with tomato sauce and flatbread. Here I'm showing what is perhaps the simplest method of preparation.

Instructions

1. 1

   Step 1

   Wash the meat and cut it into pieces (about 5 centimeters), then transfer to a glass bowl.

2. 2

   Step 2

   Peel the onion and cut it in half, then slice into thin half-rings and add to the bowl with the meat.

3. 3

   Step 3

   Salt and pepper the meat, then massage it, mixing the onion with the meat, and place it in the refrigerator for 3 days.

4. 4

   Step 4

   Every day, take out the meat and transfer it to another container to get rid of the accumulated liquid.

5. 5

   Step 5

   On the third day, take out the meat and distribute it onto skewers. Grill over a barbecue (on coals) for about 15-20 minutes, turning occasionally.

6. 6

   Step 6

   Serve the shashlik hot, removed from the skewer, and add a couple of sprigs of fresh herbs.