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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put all ingredients in a large mixing bowl and mix thoroughly using your hands. The marinade should cover most of the meat. If it doesn't, add more vinegar and pomegranate juice in a 50/50% proportion. | 2. Cover and refrigerate for 3-4 hours. | 3. Thread pieces of meat onto wooden or metal skewers leaving at least 1/2 inch between the pieces. You can also alternate meat with onion rings, cherry tomatoes or other vegetables if you like. | 4. Grill for 15-20 minutes over hot ashes or charcoal (a gas grill will also produce acceptable results), turning skewers every five minutes and brushing the top with the marinade after each turn. Test for readiness by cutting through the meat - it must be medium-well to well done, very juicy and not overcooked. | 5. Serve with sliced tomatoes, peppers, raw onion rings, radishes and whole springs of parsley and cilantro. | 6. You will end up with a lot of leftover sliced onions from the marinade. It's delicious fried on a pan or grilled and may be served as a side for your shashlyk. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	4		cut	4624.0105	0.0	437.921	320.0541
onion	2		sliced	120.0	28.02	3.3	0.3
red wine vinegar	1/2	cup		22.705	0.3226	0.0478	0.0
pomegranate juice	1/2	cup		67.23	16.3469	0.1868	0.361
salt black pepper				-	-	-	-
mayonnaise	2	tablespoons		108.3	0.0	0.111	12.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.