Pork shashlik on charcoal

Soak the meat in mineral water for 1 hour.

Slice the meat 1–1.5 cm thick against the grain. This will ensure better marinating and even cooking. If you cut along the grain, the fibers will remain tough when chewing.

Chop 6 onions, mix with meat and knead with your hands until the onion juice is released.

Add 2 tablespoons of vegetable oil and knead the meat with onions once more.

Cover the container and refrigerate for 12 hours.

Take the meat out of the refrigerator 2 hours before frying.

Light the grill without lighter fluid. It's better to use charcoal made from wood.

Shake off the onion from the pieces of meat. On the coals it will burn first and give a bitter taste.

Pat the meat dry with a paper towel so it is dry. Wet meat will stew instead of fry.

Thread the meat onto the skewer across the grain. This way the skewer 'stitches' the fibers together and the juice doesn't leak out.

Thread the pieces tightly together without gaps.

Place the skewers as close to each other as possible.

Salt the meat and sprinkle with vinegar.

Sear the meat on all sides until light brown over high heat for 1 minute on each side. Then move the skewers to a cooler area and cook for another 7 minutes until done. Total cooking time is about 30 minutes.

Check for doneness by piercing: if clear juices run out — the meat is done, if pink — fry it more.

Serve the skewers with pickled onions to keep the meat juicy.

Pickled Onions

Slice 2 onions into half rings and place in a jar. Sprinkle with chopped fresh or dried dill.

Mix 2 cups of cooled boiled water with 2 tablespoons of sugar, 2 tablespoons of salt, and 8 tablespoons of 9% vinegar. Stir until dissolved.

Pour the marinade over the onions in the jar, close the lid, shake slightly and refrigerate for 30 minutes.