Armenian pork shashlik
Description
This might not be the classic Armenian pork shashlik recipe, but it's incredibly simple and delicious. Every cook marinates meat according to their own taste preferences, and this is one excellent option. 1. First, choose the right meat. It's best to go for pork neck, so the meat is moderately fatty and juicy. Wash the pork thoroughly, dry it, and cut into medium-sized pieces. Too small pieces may dry out over the fire. 2. Peel the onion and chop it. You have two options—cut it into half-rings or finely mince it to release more juice. 3. In a deep bowl, combine the meat and onion. Add vegetable oil (preferably unrefined and aromatic). 4. Squeeze pomegranate juice and pour it over the meat. 5. Season with salt and pepper to taste. Add chopped cilantro and ground coriander. Optionally, you may also add some khmeli-suneli. 6. Place the shashlik in the refrigerator for at least overnight, but preferably marinate for 24 hours. You can place a weight on top if desired. 7. Finally, cook the Armenian-style pork shashlik over fire until done. Serve with a spicy tomato sauce or any sauce of your choice.