Pork shashlik on a grill

Cut the pork into slices approximately 2.5 cm thick. It's better to make them thicker to reduce the risk of drying out the meat during frying. Cut each slice into four more pieces, making sure the pieces are of equal size.

Place the sliced meat in a container and season thoroughly, starting with one teaspoon of salt, then add more as needed. Check the saltiness by frying a small piece as a taste test. Sprinkle the pork with pepper, paprika, basil, and savory.

Cut the white onion into thin half-rings — its flavor is brighter and milder than red onion. Cut the red onion into half-rings for the salad as well.

Add the sliced white onion to the seasoned meat and mix thoroughly. Knead the meat for 2–3 minutes so that it mixes well with the spices and onion and begins to release its juices.

Cover the container with meat with foil and let it marinate at room temperature for a minimum of 5–6 hours, preferably overnight. In the morning, transfer it to the refrigerator for 1–2 hours.

Thread the meat onto the skewer so that as little flesh as possible hangs over the edge — otherwise it may burn. Do not thread more than four pieces onto one skewer so that everything cooks evenly.

Place the skewer on the grill with coals (without open flame) and do not leave until ready. Turn the meat every 1.5 minutes. The entire grilling process takes approximately 9 minutes.

Chop parsley, cilantro, and dill coarsely and mix with red onion. Place lavash on a plate, top with shashlik, then add the herb and onion salad. Sprinkle with pomegranate seeds. Serve with shashlik sauce.