Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1 kg of cubed pork shoulder with 1 large chopped white onion, 1.5 teaspoons of salt, and 1 teaspoon of black pepper, mixing well to season the meat evenly.

2. 2

   In a separate bowl, whisk together 2 tablespoons of apple cider vinegar, 2 minced garlic cloves, and 1 tablespoon of olive oil to create a marinade for the pork, then pour it over the pork and onion, ensuring all pieces are coated.

3. 3

   Allow the pork to marinate in the refrigerator for at least 2 hours, or preferably overnight, for maximum flavor absorption.

4. 4

   Prepare the coconut-dill glaze by combining 1 cup of full-fat coconut milk, 0.5 cup of chopped fresh dill, the remaining 2 minced garlic cloves, and 1 tablespoon of honey in a small saucepan over medium heat, simmering gently until the sauce slightly thickens, approximately 5 to 7 minutes.

5. 5

   Thread the marinated pork cubes and onion wedges onto skewers, alternating meat and onion for even cooking and flavor distribution.

6. 6

   Preheat a grill to medium-high heat and lightly oil the grates, then place the skewers on the hot grill, turning occasionally to cook all sides.

7. 7

   Grill the shashlik for 15 to 20 minutes, or until the pork is cooked through and lightly charred, brushing generously with the coconut-dill glaze during the last 5 to 7 minutes of cooking to create a flavorful crust.

8. 8

   Remove the Grilled Pork Shashlik with Coconut and Dill Glaze from the grill and serve hot, optionally with extra glaze on the side.