Pork Shashlyk (Ukrainian-style Grilled Skewers)

Ingredients

Method

1. 1

   Cut pork into 1–1.5 inch (2.5–4 cm) cubes and transfer to a large bowl.

2. 2

   Add thinly sliced onion, white vinegar, vegetable oil, salt, sugar, black pepper, paprika, minced garlic and bay leaves to the bowl with the pork; toss to combine so all pieces are coated.

3. 3

   Press the onion into the meat so pieces sit under and between the pork to help tenderize during marinating.

4. 4

   Cover the bowl and refrigerate to marinate.

   Marinate at least 3 hours; 6–12 hours gives better flavor. Do not exceed 24 hours.

   180 min
5. 5

   If using wooden skewers, soak them in water 30 minutes before grilling; if using metal skewers, skip soaking.

6. 6

   Preheat the grill: prepare medium-high heat (charcoal with white-hot coals or gas grill set to 400–450°F / 200–230°C).

7. 7

   Thread the pork onto skewers, leaving a little space between pieces; add a few onion rings between some pieces if you like.

8. 8

   Brush the grill grates clean and oil them lightly to prevent sticking.

9. 9

   Place skewers over direct heat and grill, turning every 2–3 minutes to char evenly and avoid flare-ups.

   Total grill time will be about 12–18 minutes depending on cube size and heat. Aim for a good exterior char while the interior stays juicy.

   15 min
10. 10

    Move skewers to a cooler part of the grill or lower heat if pieces char too quickly and continue cooking until done.

11. 11

    Remove skewers from the grill and let the meat rest.

    Resting lets juices redistribute and finishes cooking gently.

    5 min
12. 12

    Slide meat off skewers onto a platter, sprinkle with chopped parsley, squeeze lemon over and serve with warm lavash and extra raw onion or tomato if using.