Pork shashlik with onion
Description
The recipe won't take much time. Shashlik has long become one of the main dishes during outdoor outings; time flies more joyfully with it, and such a treat can easily feed quite a large group. And while I don't know about others, for me the most delicious and favorite part of shashlik isn't the meat, but the fragrant onion rings. So today I'll share my signature recipe with you and tell you how. Serve hot.
Instructions
- 1
Step 1
First, we thoroughly rinse the pork and pat it dry with paper towels. Then we cut the meat into small pieces (4 cm wide) and place them into a deep dish. Peel the onion, mince 1-2 onions through a meat grinder or blend in a blender, slice the remaining onion into large rings, add both the minced and sliced onions to the bowl with meat, and carefully mix everything together.
- 2
Step 2
Now season with salt and ground pepper to taste, mix everything and lightly press the meat, being careful not to damage the onion rings.
- 3
Step 3
Pour kefir into the bowl with the meat and mix everything again.
- 4
Step 4
Now we need to place our shashlik under a weight and let it marinate in the refrigerator for a couple of hours, or preferably overnight.
- 5
Step 5
Then, as usual, following the well-known scheme familiar to everyone: thread the pieces of meat onto skewers (5-6 pieces each), alternating them with onion rings.
- 6
Step 6
And send the shashlik to the barbecue to cook until it develops a fragrant, golden crust.
- 7
Step 7
When the pork is nicely browned, cut into a couple of pieces to check for doneness. If the meat is no longer pink inside, you can serve our little shashlik. Enjoy your meal, everyone!