The process of cooking shashlyk seems quite simple: meat, marinade and barbecue. In fact, there are many nuances to watch for in this classic dish, from the quality of the meat and the time of the marinade to the temperature of the coals and the correct roasting of the meat. Moreover, the latter largely depends on the intuition and experience of the cook.


  • 1 Red Onion
  • 1kg Pork neck1 kg
  • White Onion
  • 1 Tablespoon of Pomegranate seeds
  • 1 Tablespoon of Sweet Paprika 
  • 1 Savory
  • 1 Tablespoon of Basil
  • 1 Bunch of Dill
  • 1 Bunch of Cilantro
  • 1 Bunch of Parsley
  • 1 Armenian Lavash
  • ½ Tablespoons of Ground Black Pepper
  • 2 Teaspoons of Coarse Salt


  1. Cut the pork into slices about two and a half centimeters thick. It is better to make them thicker: this reduces the risk of overdrying the meat when frying. Then cut each slice into four more pieces, making sure that the pieces are the same.
  2. Put the chopped meat in a container and salt thoroughly: you need to start with a teaspoon of salt and then add if necessary. You can check the degree of saltiness of meat by frying a small piece for testing. Then sprinkle the pork with pepper, paprika, red basil and savory.
  3. Cut the onion into thin half rings. The main thing is to use white onions, its taste is brighter than that of red, and not as sharp as that of ordinary onions. Cut the red onion in the same way – it will go into the salad.
  4. Add the onion to the pork, sprinkled with spices and mix everything thoroughly. It is necessary to mash the meat for two to three minutes so that it mixes with spices and onions and begins to release juice.
  5. Cover the container with meat with foil and leave to marinate at room temperature for at least five to six hours, and preferably overnight – and rearrange in the morning for an hour or two in the refrigerator.
  6. Meat should be strung on a skewer so that as little pulp as possible “hangs” – such a kebab can burn. No more than four pieces should be strung on one skewer – so that everything is fried evenly.
  7. The skewer must be lowered onto the grill (there should be no fire, only coals) and do not move away from it until cooked: you can skip the moment and dry the kebab. The meat must be turned every one and a half minutes. The entire frying process takes approximately nine minutes.
  8. Coarsely chop parsley, cilantro and dill and mix with red onion. Put pita bread, shish kebab on a plate, salad on top. Sprinkle with pomegranate seeds. Serve with any barbecue sauce.

For a juicy kebab, you need to use more fatty parts of the carcass – for example, the neck.

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