Pork Shashlyk Skewers

Method

1. 01

   Step 1: Cut the pork

   Cut the pork neck into even 4–5 cm chunks, roughly 50 g each. Keeping them the same size is what makes every piece cook at the same rate.

2. 02

   Step 2: Marinate the pork

   Blitz two of the onions to a pulp or grate them coarsely; slice the other two into rings. Toss the pork with all the onion, the salt, spices and oil and massage with your hands for 2 minutes. Cover and refrigerate for at least 4 hours, ideally overnight, but no longer than 12.

3. 03

   Step 3: Light the coals

   Light the charcoal and wait until it’s covered in grey ash with no flames, about 30–40 minutes. The heat is right when you can hold your palm 10–12 cm above the coals for only 3–4 seconds.

4. 04

   Step 4: Quick-pickle the onions

   While the coals burn down, slice the red onions into thin rings and toss with the vinegar, sugar, salt and 2 tbsp water. Leave for 15 minutes, then drain and toss with chopped dill just before serving.

5. 05

   Step 5: Thread the skewers

   Shake the onion pulp off the meat, as it burns over coals. Thread the chunks snugly but not crammed together, alternating fattier and leaner pieces.

6. 06

   Step 6: Grill over the coals

   Grill 12–15 cm above the coals, turning every 3–4 minutes, for 15–20 minutes in total. If the fat flares up, move the skewer aside for a minute rather than dousing the coals with water.

7. 07

   Step 7: Check and serve

   Cut into the largest piece: the juices should run clear and the meat should be pale beige inside, a faint blush of pink is fine; a thermometer should read 63–65 °C (145–149 °F). Slide onto a platter, cover with the pickled onions and rest for 5 minutes.