Russia · Meat Dishes
Shashlik
A post-Soviet summer classic of fatty pork neck cut into cubes, marinated overnight with plenty of onion, lemon, and mineral water, then grilled on skewers over charcoal.
Ingredients
- pork neck1200 g
- onion500 g
- bay leaf3 whole
- ground coriander1 tbsp
- mineral water200 ml
- vegetable oil2 tbsp
- lemon1 whole
- salt2 tsp
- black pepper1 tsp
Method
- 1Cut the pork neck into even cubes about 4 to 5 cm. Slice half the onion into rings and grate the other half, squeezing out the juice.
- 2In a glass or ceramic bowl, combine the pork with the grated onion and its juice, the onion rings, salt, pepper, ground coriander, bay leaves, oil, and the juice of the lemon. Massage the marinade into the meat with your hands.
- 3Pour over the mineral water, mix well, cover, and refrigerate at least 4 hours, ideally overnight.
- 4Light a charcoal grill and let it burn down to even, glowing coals with no open flame.
- 5Thread the meat onto skewers, not too tightly, and discard the marinade, onion, and bay leaves.
- 6Grill over the coals for 15 to 20 minutes, turning every 3 to 4 minutes, until lightly charred and cooked through. If dripping fat flares up, sprinkle the coals with a little water.
- 7Rest the skewers a couple of minutes, then slide the meat off with a piece of flatbread and serve with pickled onion, fresh vegetables, and a spicy sauce.