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- 800 g pork neck
- 500 ml ayran
- 2 tsp salt
- 1 tbsp Plov.lt shashlik seasoning
- 4 medium onions
Ingredients
Recipe
- Slice the onions into half-rings, rub them with 1 teaspoon of salt, and leave for 15 minutes to release the juices. Cut the meat into pieces and rub with spices and 1 teaspoon of salt. Add the onions to the meat and mix everything well by hand. Pour in the ayran, stir, and leave to marinate at room temperature for 3–4 hours.
- Thread the meat onto skewers.
- Prepare the Kamado BONO grill for direct cooking: light the charcoal and wait until the temperature reaches 200°C.
- Slightly close the top and bottom air vents to keep the temperature steady.
- Grill over direct heat at 200°C, turning regularly, for up to 20 minutes (depending on the size of the pieces).
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