Usuba
Pork Shashlik in Pomegranate Marinade
Meat is marinated in pomegranate juice with cognac and onion, then threaded onto skewers with tomatoes and grilled over coals. Serve with green onions and pomegranate juice.
- Total
- 30 min
- Standard serving
- 524.8 g
Ingredients
Total 7
Instructions
- 1
Step 1
Rinse the pork and cut it into medium-sized pieces. Rub each piece with salt and black pepper, place in a pot or other marinating container. Cut the onion into thick rings about 1 cm thick and add to the meat.
- 2
Step 2
Pour the pomegranate juice over the meat. If the juice is diluted, double the amount. Add cognac and water so that the liquid completely covers the contents of the pot. Mix thoroughly, cover with a lid, and place in the refrigerator for at least 3 hours.
- 3
Step 3
Cut the tomatoes into quarters. Thread onto the skewer in this order: tomato piece, meat piece, onion ring. Alternate the layers and finish with a tomato piece — this will keep the meat juicy.
- 4
Step 4
Place the skewers over the coals. Grill, turning occasionally. With each turn, baste the kebab with marinade. Cooking time depends on the desired level of meat doneness.
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