Rezept von @PaschaTV inspiriert, folgt ihm!

Ingredients

• 2 kg Pork Neck (Cut into 2‑3 cm cubes; trim excess fat if desired)
• 2 Yellow Onion (Half sliced, half juiced for the marinade)
• 2 Tbsp Kosher Salt (Seasoning base)
• 1 tsp Monosodium Glutamate (MSG) (Optional flavor enhancer)
• 1 tsp Black Pepper (Freshly ground)
• 2 tsp Sweet Paprika (Mild, adds color)
• 2 Tbsp Eel Sauce (Sweet Soy Glaze) (Can substitute with soy sauce mixed with honey)
• 3 Tbsp Russian Mayonnaise (Store‑bought, rich and creamy)
• 2 Tbsp Cucumber Brine (Pickle Water) (If unavailable, use white vinegar)
• 2 Tomato (Cut into wedges (triangles) for grilling)
• 10 Wooden Skewers (Soak in water 30 min before use)
• 1 bag Hardwood Charcoal Briquettes (For authentic smoky flavor; avoid quick‑light briquettes)

Instructions

1. Prepare the Onions

   Slice one onion into thin rings for the bowl and place the other onion in a fine‑mesh sieve; press or squeeze to extract its juice into a small cup.

   Time: PT5M

2. Cube the Pork

   Trim any excess fat from the pork neck and cut the meat into uniform 2‑3 cm cubes so they cook evenly on the grill.

   Time: PT10M

3. Combine Marinade Ingredients

   In the large mixing bowl add the pork cubes, sliced onion rings, onion juice, salt, MSG, black pepper, sweet paprika, eel sauce, Russian mayonnaise, and cucumber brine (or vinegar). Toss gently to coat all pieces.

   Time: PT5M

4. Add Tomatoes and Finish Mixing

   Add the tomato wedges to the bowl and massage the mixture for about 7 seconds, as demonstrated in the video, to ensure the flavors meld.

   Time: PT1M

5. Marinate Overnight

   Cover the bowl tightly with foil or plastic wrap and place it in the refrigerator for 24 hours to allow the flavors to penetrate the pork.

   Time: PT24H

6. Soak Skewers

   If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

   Time: PT30M

7. Thread the Meat

   Remove the pork from the fridge, pat lightly to remove excess liquid, and thread the cubes onto the skewers, alternating with tomato wedges if desired. Keep pieces evenly spaced and of similar size.

   Time: PT5M

8. Prepare the Grill

   Light the hardwood charcoal and let it burn until covered with white ash (about 15 minutes). Spread the coals evenly for a medium‑high heat zone.

   Time: PT15M

   Temperature: 200°C

9. Grill the Shashlik

   Place the skewers over the hot coals. Grill, turning every 3‑4 minutes, for about 10‑12 minutes per side, or until the internal temperature reaches 71 °C (160 °F). If flames flare up, douse the spot with a splash of water rather than moving the meat.

   Time: PT20M

   Temperature: 200°C

10. Rest and Serve

    Remove the skewers from the grill, let them rest for 5 minutes, then serve hot with fresh bread or a simple salad.

    Time: PT5M

Nutrition Facts

Calories

750

Protein

30 g

Carbohydrates

5 g

Fat

50 g

Fiber

1 g