Pork Shashlik (Grilled Skewers)

Ingredients

• about 910 g Pork shoulder, cubed
• 1 large Onion, sliced
• 1/4 cup Vinegar
• 2 tablespoons Olive oil
• 2 teaspoons Paprika
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 910 g of Pork shoulder, cubed, the 1 large Onion, sliced, the 1/4 cup Vinegar, the 2 tablespoons Olive oil, the 2 teaspoons Paprika, the 1 teaspoon Cumin, the 1 teaspoon Coriander, the 1 teaspoon Salt, and the 1/2 teaspoon Black pepper.
2. 2Mix everything together thoroughly to ensure the pork and onion are well-coated with the marinade ingredients.
3. 3Cover the bowl and place it in the refrigerator to marinate for at least 4 hours, or preferably overnight, to allow the flavors to develop.
4. 4Thread the marinated pork and onion pieces onto skewers, distributing them evenly.
5. 5Preheat your grill to medium-high heat, aiming for a temperature of approximately 204.4-232.2°C (200-230°C).
6. 6Place the skewers on the preheated grill and cook for 20-25 minutes. Turn the skewers occasionally to ensure even cooking and charring on all sides. The pork is cooked through when it reaches an internal temperature of 63°C and has a slightly charred exterior.
7. 7Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender pork.

Related Guides