Шашлык из Свинины — Pork Shashlik

Summer in Russia means shashlik — cubes of marinated meat grilled over wood coals and eaten outdoors
with bread, raw onions, and fresh herbs. The tradition is Caucasian, but every Russian dacha has its
own shashlik ritual. Pork neck is the preferred cut for its marbling, but lamb and chicken versions
are equally beloved.

FASTING LEVEL: Non-Fasting (pork)

SERVINGS: 6
TIME: 40 minutes active (plus 8-24 hours marinating)

INGREDIENTS:
- 1.5 kg pork neck (свиная шея), cut into 4 cm cubes
- 3 large onions, sliced into thick rings
- 200 ml kefir or buttermilk (the classic tenderiser)
- 2 tablespoons sunflower oil
- 2 tablespoons red wine vinegar
- 3 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons sweet paprika
- 2 teaspoons ground coriander
- 1 teaspoon cumin
- Fresh parsley and dill, for serving
- Lavash flatbread or dark rye, for serving

METHOD:
1. Place pork cubes in a large non-reactive bowl. Season with salt, pepper, paprika, coriander, and cumin.
2. Add sliced onions to the pork. Massage and squeeze the onions vigorously into the meat for 2-3 minutes — this is essential, the onion juice does most of the tenderising.
3. Pour in kefir, oil, and vinegar. Mix well.
4. Cover and marinate in the fridge for at least 8 hours, up to 24. Stir once or twice.
5. Thread meat onto metal skewers, leaving small gaps between pieces. Discard onions (they have done their job), or reserve for grilling separately.
6. Build a hot charcoal fire and let it burn down until coals are grey and glowing. (Propane grill on high also works.) Grill skewers 10-14 minutes, turning every 3 minutes, until the outside is charred and the interior reaches 63-65C (145-150F) for juicy pork.
7. Rest meat for 5 minutes. Slide off skewers onto a platter. Serve with fresh raw onion rings, herbs, dark bread or lavash, and a bowl of sauce.

SAUCE (optional, very Russian): Simmer 400 g crushed tomatoes with 3 crushed garlic cloves, 1 teaspoon sugar, 1 tablespoon vinegar, salt, pepper, and chopped cilantro. Cool before serving.

NOTES:
- Pork neck (shoulder) is essential. Tenderloin is too lean and dries out. The fat ribbons through neck meat are what make shashlik juicy.
- Wood coals (vineyard, apple, or birch) add flavour propane cannot match. If grilling indoors, a very hot cast-iron grill pan works.
- The onions are the secret weapon. Massaging their juices into the meat is critical.
- Do not over-marinate. 24 hours max, or the meat turns mealy.

NUTRITION (per serving, approximate):
Calories: 450 | Protein: 42 g | Carbohydrates: 6 g | Fat: 28 g | Fibre: 1 g