Entree: Lithuania – Southern Culinary Region – Šašlykai (Skewered marinated and grilled pork kebabs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 4 hrs

Total 4 hrs 12 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1–1.5 in (2.5–4 cm) cubes
- 1 large onion, thinly sliced — about 1 cup (150 g)
- 1/3 cup (80 ml) white vinegar
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (60 ml) cold water
- 3 cloves (9 g) garlic, minced
- 2 tsp (10 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) sweet paprika
- 2 bay leaves, crumbled
- 1 tbsp (15 ml) tomato paste (optional, for color)
- 8 wooden or metal skewers (if wooden, soak in water 30 minutes before using)
- 2 tbsp (30 ml) vegetable oil for brushing the grill
- Fresh dill or parsley for garnish (optional)

Instructions

1. Combine the sliced onion, vinegar, vegetable oil, water, minced garlic, salt, pepper, paprika, crumbled bay leaves, and tomato paste (if using) in a large bowl and stir to a loose marinade.
2. Add the pork cubes to the marinade, pressing the onion into the meat so some onion slices coat the pieces; cover and refrigerate at least 4 hours or overnight for best tenderness.
3. If using wooden skewers, soak them in water 30 minutes before threading. Thread marinated pork cubes onto skewers, leaving a little space between pieces for even cooking.
4. Preheat a grill or charcoal to medium-high heat and oil the grates lightly with 2 tbsp (30 ml) vegetable oil to prevent sticking.
5. Grill the skewers 10–12 minutes total, turning every 2–3 minutes, until the outside is charred in spots and the interior reaches at least 145°F (63°C) for pork; baste lightly with remaining marinade during the first half of cooking if desired.
6. Remove from the grill and let rest 5 minutes. Garnish with chopped dill or parsley and serve hot with rye or country bread and pickles.