Spicy Grilled Pork Kebabs

(Shashlyk)
Using cubes of well-marbled pork shoulder (as opposed to leaner, more expensive cuts) is the secret to making these succulent kebabs. Shoulder can withstand the longer cooking time needed to achieve a good char without drying out the meat.

Spicy Grilled Pork Kebabs
These delicious kebabs are found in street stalls all over the former Russian empire.
Yield: serves 4-6

Ingredients

  • 2 lb. trimmed boneless pork shoulder cut into 1 1/2" cubes
  • 1 cup white wine
  • 12 cup vegetable oil
  • 13 cup white vinegar
  • 2 tsp. salt
  • 1 tsp. crushed chile flakes
  • 1 tsp. freshly ground black pepper
  • 6 whole cloves
  • 4 large cloves garlic, finely chopped
  • 2 dried bay leaves, crumbled
  • 1 large yellow onion, sliced crosswise into rings

Instructions

  1. Combine pork shoulder, wine, oil, vinegar, salt, chile flakes pepper, cloves, garlic, bay leaves, and onions in a large bowl and toss to coat pork well. Cover the bowl with plastic wrap and refrigerate for 24 hours.
  2. Build a medium-hot fire in an outdoor grill. Impale the pork cubes (along with any marinade that clings to them) on 6 long metal skewers, leaving only a slight space between cubes. Discard any remaining marinade. Grill the kebabs over the fire, turning them occasionally, until cooked through, tender, and lightly charred all over, about 14 minutes.