Shashlik

🔥 Prep

• Cut the 1 kg pork into 2‑cm cubes.
• Peel and slice the 3 onions into thick rings or half‑moons.
• Measure out 2 tbsp vinegar, 1 tsp salt, and 1 tsp pepper into a small bowl.

🔥 Cook

• 1. In a large bowl combine the pork cubes, sliced onions, 2 tbsp vinegar, 1 tsp salt, and 1 tsp pepper; toss to coat evenly and let marinate for 2 hours (or overnight in the refrigerator).
• 2. Preheat the grill or grill pan to medium-high heat.
• 3. Thread the marinated pork and onion pieces alternately onto metal or soaked wooden skewers, leaving a small gap between pieces.
• 4. Place the skewers on the hot grill and cook for 10‑12 minutes, turning every 3‑4 minutes, until the pork is browned and cooked through (internal temperature reaches 70 °C).
• 5. Remove the skewers from the grill and let them rest for 2 minutes before serving.

🔥 Serve

• Arrange the hot shashlik on a platter with lemon wedges and fresh herbs.
• Serve alongside grilled vegetables, Russian‑style pickles, and slices of rye or pita bread.
• Optionally drizzle with a little extra vinegar or a yogurt‑based sauce for extra tang.