Usuba
Pork neck skewers with onions and spices
Juicy pork shashlik with aromatic spiced crust. The meat is marinated in onions with spices, then cooked over charcoal. Served with roasted onions from the marinade.
- Total
- 20 min
- Standard serving
- 328.1 g
Ingredients
Total 7
Instructions
- 1
Step 1
Pour the cumin and coriander seeds onto a dry cold pan. Place on medium heat and toast, stirring, for 1–2 minutes until fragrant.
- 2
Step 2
Transfer the roasted seeds to a mortar, add salt and grind into powder. Season with ground black pepper.
- 3
Step 3
Peel the onion and cut it into thin rings. Cut the meat into rectangular pieces approximately 5×3×3 cm in size.
Sprinkle the meat with a mixture of salt and spices, carefully rubbing the seasoning into each piece.
- 4
Step 4
Mix the meat and onion, pressing lightly so that the onion releases its juice. Cover with a lid and marinate for 2 hours at room temperature or up to 12 hours in the refrigerator.
- 5
Step 5
Separate the meat from the onions and thread onto skewers. Grill over high heat, turning frequently, until fully cooked.
- 6
Step 6
While the skewers are cooking, fry the onions from the marinade in vegetable oil until golden brown. Serve with the cooked skewers.
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