Russian/Georgian Pork Shashlyk

1. 1

   Put all ingredients in a large mixing bowl and mix thoroughly using your hands.

2. 2

   The marinade should cover most of the meat.

3. 3

   If it doesn't, add more vinegar and pomegranate juice in a 50/50% proportion.

4. 4

   Cover and refrigerate for 3-4 hours.

5. 5

   Thread pieces of meat onto wooden or metal skewers leaving at least 1/2 inch between the pieces.

6. 6

   You can also alternate meat with onion rings, cherry tomatoes or other vegetables if you like.

7. 7

   Grill for 15-20 minutes over hot ashes or charcoal (a gas grill will also produce acceptable results), turning skewers every five minutes and brushing the top with the marinade after each turn.

8. 8

   Test for readiness by cutting through the meat - it must be medium-well to well done, very juicy and not overcooked.

9. 9

   Serve with sliced tomatoes, peppers, raw onion rings, radishes and whole springs of parsley and cilantro.

10. 10

    You will end up with a lot of leftover sliced onions from the marinade.

11. 11

    It's delicious fried on a pan or grilled and may be served as a side for your shashlyk.

* Per serving · 4 servings · Values may vary.

No additional tips available.