We always cook pork neck shashlik. Due to a large amount of fatty layers in this meat, the kebab always turns out to be juicy and soft. And such a barbecue marinade perfectly sets off the taste of meat, tomato and onion juices make the meat even softer and more tender, and vegetable oil helps spices and marinade penetrate deeper into the layers of meat.

Summary

Ingredients

• Pork (neck) – 1 kg
• Bulb onions – 2 pcs. (250 g)
• Tomato juice – 200 ml
• Vegetable oil – 1 tbsp
• Ground black pepper – 0.5 teaspoon
• Salt – 1 teaspoon flat (to taste)

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Instructions

1. Cut the onion into thin half-rings. Add salt.

   

2. Mash the onion and salt well so that the onion releases the maximum amount of juice.
3. Add freshly ground black pepper, vegetable oil and tomato juice. (I have homemade tomato juice without salt. If the tomato juice is salty, add less salt.)
   Stir in the tomato and onion marinade for the kebab.
4. Cut the pork neck into pieces. I chop the meat coarsely enough because we like large pieces of kebab.

   

5. Mix the meat well in the tomato marinade. Leave the pork to marinate for 12-24 hours in the refrigerator. The more the meat is marinated, the more intense the taste it gets.
   Before stringing the meat on skewers, free the pieces of meat from the onions.

   

6. Before frying the shish kebab, I recommend letting the meat warm up to room temperature, so it will cook faster.

Delicious kebabs for everyone!