Pork Kebab in a Cauldron

by Editorial Staff

I present to your attention the Uzbek interpretation of barbecue cooking. The recipe is not the most familiar, because pork kebab is cooked not on coals, as many are accustomed to, but in a cauldron. Personally, I cooked it in a cauldron over a fire, but it is quite acceptable to cook such a dish at home on the stove. Try it, it’s very easy!


  • Pork neck – 3 kg
  • Yellow onion – 1 kg
  • Parsley – 1 bunch
  • Lavash – 2 sheets
  • Purple onions – 2 pcs.
  • Zira – 0.5 teaspoon
  • Salt to taste
  • Ground black pepper – to taste


  1. Cut the meat into pieces the same size as for a regular kebab. Just in case, I will clarify that this means that you do not need to grind them, otherwise the meat may turn out to be dry. We transfer the meat to the marinating container. It is desirable that it be glass or enameled. Add salt and freshly ground pepper to taste, as well as a little cumin. About half a teaspoon. We stir the kebab.
  2. Chop a bunch of parsley.
  3. Chop 1 kg of white onion at random. Indeed, it doesn’t make much difference how you chop the onion, because it will be stewed with meat for a long time. Today I wanted to cut it into half rings. We take most of the previously chopped parsley, pour it onto the onion and crush them together.
  4. Chop 2 purple onions. We will need it to decorate the finished dish. Of course, you can use a regular white bow, but purple is sweeter, moreover, it will look prettier, so I made a choice in its favour. Divide the chopped onion into rings, add it and mix with the rest of the parsley. Lightly knead everything together and leave to marinate. We only need this onion at the very end of the recipe.  
  5. We put the cauldron on the hearth. We spread the meat in one layer on the bottom of the cauldron, while it is not yet warmed up. Spread a layer of onion on top of the meat. We spread it in such a way that the onion completely covers the first layer of meat. Put the second layer of meat on the onion and continue to alternate them. The number of layers depends on the size of your cauldron and the amount of meat. In my case, I got 2 layers. The important point is that the topmost layer must be onions! At the very end, we slightly press down the contents of the cauldron with our palm.
  6. We cover the cauldron with a lid and leave it for 10 minutes until the meat starts to rustle. When this happens, mix the contents of the cauldron. Now simmer the meat under the lid for 40 minutes, stirring every 10 minutes. After 40 minutes, the meat will be ready, now we have to evaporate the liquid, and considering that we used 1 kg of onion, there will be a lot of liquid!
  7. All moisture will evaporate within 10-15 minutes, after that you need to set a crust, and you can remove the kebab from the heat.
  8. The kebab is completely ready, and now I propose to serve it beautifully. Put pita bread on a dish. We spread the shish kebab on the pita bread. We decorate the kebab with purple onions, parsley and salt, which we prepared in advance.

Bon Appetit!

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