Pork shashlik with onions and spices
8 servings
20 minutes
Pork shashlik with onions and spices is a dish with deep roots in Armenian cuisine, embodying the art of combining meat and spices. The marinade based on cumin, coriander, and black pepper gives the pork a rich aroma of Eastern spices. The onion used in the marinade makes the meat tender and juicy, enhancing its flavor during grilling. Grilling over strong coals adds an appetizing crust and smoky aroma that makes the shashlik particularly appealing. This dish is perfect for friendly gatherings and family celebrations when fresh air and the warmth of fire create a cozy atmosphere. Serving with roasted onions from the marinade adds a soft sweetness and depth to the flavor. Pork shashlik with onions and spices is not just food but a true gastronomic delight reflecting the warmth and hospitality of Armenian tradition.
1
Pour cumin and coriander into a dry cold pan, set over medium heat, and roast, stirring, for 1-2 minutes until fragrant.
- Cumin (zira): 1 tablespoon
- Coriander seeds: 1 teaspoon
2
Transfer the seeds to a mortar, add salt, and grind everything into a powder. Season with pepper.
- Salt: 1 tablespoon
- Ground black pepper: to taste
- Ground black pepper: to taste
3
Peel the onion and cut it into thin rings. Cut the meat into rectangular pieces of 5x3x3 cm, sprinkle with salt and spices, and rub into the meat.
- Onion: 1 kg
- Pork neck (collar): 1.5 kg
- Salt: 1 tablespoon
4
Mix onion and meat, pressing slightly to release the juice from the onion. Cover with a lid and marinate for 2 hours at room temperature or up to 12 hours in the refrigerator.
- Onion: 1 kg
- Pork neck (collar): 1.5 kg
5
Remove the meat from the onion, skewer it, and grill over strong coals, turning frequently, until cooked.
- Pork neck (collar): 1.5 kg
6
While the shashlik is frying, sauté the onion from the marinade in vegetable oil until golden brown. Serve with the shashlik.
- Onion: 1 kg
- Vegetable oil: 2 tablespoons
