Food:Shashlyk

Traditional grilled shashlyk on metal skewers

Shashlyk is a classic skewered and grilled meat dish. Marinated overnight with abundant onions and a touch of acidity, the meat becomes incredibly tender and flavorful when cooked over hot coals.

Ingredients

Ingredient	Imperial	Metric
Pork neck or Pork butt	2 lb	900 g
Onion	1 lb	450 g
Salt	1 tbsp	10 g
Black pepper	1 tsp	2 g
Green ancho chili seasoning	2 tsp	5 g

Quick Stats

- Prep time: 20 mins (plus overnight marination) - Cook time: 20 mins - Protein: ~180g

Tools Needed

- Chef's Knife - Cutting Board - Metal Skewers - Grill (Mangal) or Air Fryer

Instructions

1. Prep the meat: Cut your chosen meat into roughly 1.5-inch (4 cm) cubes.
2. Prep the marinade: Thinly slice the onions into half-moons. In a large bowl, aggressively squeeze and massage the sliced onions with your hands to release their juices.
3. Marinate: Add the meat, salt, pepper, and vinegar to the onions. Toss thoroughly to ensure every piece of meat is coated. Cover and refrigerate for at least 4 hours, ideally overnight.
4. Skewer: Thread the marinated meat onto metal skewers, leaving a little space between pieces for even cooking. Remove excess onion pieces from the meat so they don't burn over the fire.
5. Cook: Grill the skewers over hot, white-ashed coals, turning frequently for about 15-20 minutes until thoroughly cooked and nicely charred on the outside.