Pork shashlik in onion marinade
Description
The dish is prepared without unnecessary complications. To make the shashlik tender and juicy, choose pork neck or pork tenderloin—they marinate the fastest. If the meat hasn't been frozen, one hour is sufficient for marinating at room temperature. If you plan to marinate the pork in advance, refrigerate it in the onion marinade for no more than 2–3 hours—after that, the onion marinade starts turning bitter. You can cook the meat either on a grill or barbecue, or in the oven or on a skillet. Serve the finished dish immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the pork in water, removing membranes and tendons. Peel the onion and rinse it in water.
- 2
Step 2
Cut the meat into cubes or square slices and place in a deep container. It is desirable to have the pieces of uniform size — this way the meat will cook evenly.
- 3
Step 3
Grate one onion into the same container using a grater to make a puree.
- 4
Step 4
Slice the remaining two onions into wide rings, so that the rings do not break during mixing. Add to the meat.
- 5
Step 5
Add salt and ground black pepper. If you like other herbs and spices, add them too, but only those that are not coarsely ground, as they may burn.
- 6
Step 6
Mix everything thoroughly, taking care not to break the onion rings. The onion puree should coat all the pieces of meat. Cover the container with plastic wrap and let it sit for at least 1 hour at room temperature. If you place the container in the refrigerator, remove it at least 1 hour beforehand so the pork can come to room temperature.
- 7
Step 7
After the specified time, thread the pieces of meat alternately with onion rings onto skewers.
- 8
Step 8
Light the coals in a barbecue or grill and grill the pork skewers for about 20-25 minutes until browned, turning the skewers occasionally.
- 9
Step 9
Serve the hot, golden-brown pork shashlik with various sauces, fresh herbs, and vegetables. Enjoy your meal!