Shashlik

Ingredients

• 2 lbs pork shoulder, cut into 1.5-inch cubes
• 2 large onions, grated (with juice)
• 1 onion, sliced (for skewering)
• 1/4 cup white wine vinegar
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp ground coriander
• 1 tsp sweet paprika
• Skewers

Before you cook

• Trim any large pieces of fat from the pork shoulder and cut it into 1.5-inch cubes
• Grate the two onions into a large bowl, catching all their juice
• Stir the vinegar, oil, salt, pepper, coriander, and paprika into the grated onion

Steps

1. Add the pork cubes to the marinade bowl and massage it into the meat.
2. Cover the bowl and refrigerate the pork for at least 6 hours, up to overnight.
3. Light a charcoal grill and let the coals burn down to a steady, even glow.
4. Thread the marinated pork cubes onto skewers, alternating with slices of onion.
5. Wipe excess marinade off the skewers so it doesn't flare up on the coals.
6. Lay the skewers over the coals, leaving a couple of inches between each one.
7. Turn the skewers every 2 minutes to sear all sides evenly.
8. Grill for about 12 to 15 minutes total until the internal temperature reads 160°F.
9. Move any skewer that chars too quickly to a cooler part of the grill.
10. Rest the skewers for 5 minutes off the heat before serving.
11. Serve the shashlik straight off the skewer with fresh onion and flatbread.