Skewers of pork marinated with onions, step by step recipe with photo

Pork neck – the most suitable meat for barbecue. Marinade will give kebab additional taste and pungency. But it is not necessary to cook some kind of complex marinade, a standard set is enough – onions, vegetable oil, salt, pepper and a little water, preferably carbonated.

Pork skewers


  • pork neck – 1200 g
  • onions – 1 pc.
  • rock salt – 10 g
  • ground black pepper – 5 g
  • vegetable oil – 40 ml
  • sparkling drinking water – 120 ml
  • Armenian lavash – 1 pc.
  • Baku tomatoes – 200 g
  • cucumbers – 200 g
  • red onion – 1 pc.
  • dill, leaves – 10 g
  • Satsebeli sauce for serving


Step 1

Cut the meat into square pieces (50-60 g each), add onion, salt, pepper, soda water and vegetable oil, sliced ​​in half rings. Leave to marinate for at least 6 hours.

Step 2

Shake off the meat from the marinade and string the pieces on the skewers as tightly as possible. Grill over the coals, often turning over, for about 20 minutes. Before serving, let the meat “rest” on skewers for 5–7 minutes.

Step 3

Place the kebab and chopped ingredients on a wooden board: pita bread, tomatoes, cucumbers and onions. Sprinkle vegetables and kebab with chopped dill. Serve with satsebeli sauce.

By the way

The recipe is provided by Rusiko Shamatava, chef of the restaurant Dzhongdzholi.


Preparation time

6 h

Cooking time

30 minutes

Servings Per Container


Cooking difficulty








Restaurant Press Service

Table of weights and measures

Recipe Directory

Material illustrations: provided by the press service

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