Pork shashlik in pomegranate juice
4 servings
30 minutes
Pork shashlik in pomegranate juice is an exquisite representative of Armenian cuisine that combines traditional marinating methods with the rich flavors of Eastern ingredients. Pomegranate juice gives the meat incredible tenderness and a sweet-tart note that harmonizes with the aroma of onion and cognac. Tomatoes on skewers add freshness, while black pepper and salt reveal the depth of flavor. This dish not only delights the gastronomic palate but also creates an atmosphere of celebration and friendly gatherings. Grilled over coals, shashlik acquires an appetizing crust and a rich smoky aroma, making it an ideal choice for summer picnics and family get-togethers. In Armenia, such recipes are passed down through generations, remaining a symbol of hospitality and tradition.
1
We wash the pork well and cut it. We rub each piece with a little salt and black pepper, placing it in a container where the shashlik will marinate, such as a pot. We cut the onion into thick rings (up to 1 cm) and add it to the meat.
- Pork: 1 kg
- Salt: 2 tablespoons
- Ground black pepper: to taste
- Onion: 500 g
2
Pour the meat with pomegranate juice (if the juice is very diluted, double its amount) and cognac, then add water until all the contents of the pot are submerged. Mix the future kebab thoroughly by hand, cover with a lid, and place in the refrigerator for at least 3 hours.
- Pomegranate juice: 300 ml
- Cognac: 1 tablespoon
3
We cut each tomato into 4 pieces. On the skewer, we first thread a piece of tomato, then meat, alternating with rings of onion, and finally another piece of tomato (this way the meat turns out juicier).
- Tomatoes: 2 pieces
4
Place the skewers over the coals. Grill, turning occasionally, and brush the kebabs with a small amount of marinade each time you turn them. Cooking time depends on the desired doneness of the meat.