Shashlik marinated in its own juice
Description
The dish is prepared without unnecessary complications. First, cut the pork into large pieces against the grain. Season with salt and pepper to taste. Be careful not to over-marinate, as the meat becomes spicy very quickly. Finely chop a generous amount of basil and add it to the meat. Mix the meat thoroughly with the spices. Then finely chop the onion. Layer the meat and onion alternately in a dish. The onion layer should be crushed by hand to release its juice; although the onion itself won't be eaten, as it absorbs the meat's juices, it should form a substantial layer. The top layer should be onion, completely covering the meat. Leave the meat to marinate in the refrigerator. After 2–3 hours, it will be fully ready for cooking. Take out the skewers and cook over an open fire. Serve the finished dish at the table.