Grilled Pork Kebabs / Shashlik

• portions: 16 servings
• temps actif: 32 minutes
• temps total: 40 minutes

Ingrédients

4 lbs 2kg pork shoulder (Note 1)

4 medium yellow onions

1-2 tablespoons spices of your choice

½ tablespoon salt

Instructions

To prepare the meat: cut the meat into bite-size pieces, about 1-inch cubes.

Grate the onions and then squeeze the juices. Reserve the juices and discard the pulp. (Note 2)

In a large bowl, combine meat, onion juice, seasonings and salt. Cover and refrigerate for at least 2 hours, or overnight. (Alternatively, you can slice the onions and combine with the meat. However, onion juice tenderize the meat, so when sliced, they aren't as effective.)

To grill the meat: preheat the grill over medium high heat. Clean and lightly oil the grates.

Thread the meat onto metal skewers and arrange them on a baking sheet.

Once the grill is nice and hot, place the skewers on the grill and grill for about 8 minutes, turning on all sides. You can cover the grill for couple of minutes, but watch for flames. You don't want big flames burn your kebabs.

To check for doneness: use a meat thermometer. The internal temperature should read 160°F. If you don't have a thermometer, get one asap! But in the meantime, cut into the biggest piece. If the juices are clear, it's ready!!!

Serve immediately. (These grilled mixed vegetables are perfect side dish!)

Nutrition

• Calories: 115 kcal
• Lipides Totaux: 5 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 3 g
• Cholestérol: 46 mg
• Sodium: 272 mg
• Glucides Totaux: 3 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 14 g