Serving suggestion. Nutrition is approximate.
Equipment
- Charcoal or gas grill
- 6-8 flat metal skewers
- tongs
- instant-read thermometer.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Choose boneless marbled pork shoulder if pork neck is unavailable. Lean loin cooks differently and can dry out.
Make it work
- Tenderness starts with the cut: choose pork neck or marbled shoulder with minimal sinew. A hard crust and a cool center mean the fire is too intense; finish over the cooler zone.
Prep 25 min · Cook 20 min · Waiting 723 min
Serves 4 / Prep 25 min / Chill 4-12 h / Grill 15-20 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 800 g / 1 lb 12 oz Pork neck or boneless shoulder
- 300 g / 10.6 oz; about 2 medium Yellow onions, thinly sliced
- 8 g / about 1 1/3 tsp Fine salt
- 2 g / about 1 tsp Freshly ground black pepper
- 15 ml / 1 tbsp Sunflower oil
- 10 g / 0.3 oz Fresh parsley, to finish
Step-by-step method
- Choose and cut
Trim thick outer fat and tough connective tissue, leaving the fine marbling. Cut across the grain into cubes about 2.5 cm / 1 in wide. Keep the pieces similar in size so they finish together; very lean loin dries out more easily. - Season and refrigerate
Massage the sliced onions with salt until they release juice. Toss with pork, pepper and oil in a nonreactive covered container. Refrigerate at 4 C / 40 F or colder for 4-12 hours. Do not marinate on the counter. - Build two heat zones
For charcoal, light the coals outdoors and wait until flames subside and the coals glow under a light ash coating. Bank them to one side, leaving a cooler area. For gas, preheat two burners to medium-high and leave another burner low or off. - Thread the skewers
Lift the pork from the onions and discard the onions and marinade. Thread meat onto metal skewers, leaving a little space between pieces. Do not pack the meat tightly or alternate it with large onion chunks. Keep a clean platter ready for cooked meat. - Grill and turn
Place skewers above the hot zone. Turn every 2-3 minutes for even browning; allow about 15-20 minutes in total. If dripping fat causes flames, move the skewers to the cooler zone until the flames settle. Do not judge doneness by color alone. - Check the center
Insert a thermometer sideways into the thickest cube without touching the metal. All pieces must reach at least 63 C / 145 F, followed by a 3-minute rest. If a piece is below this temperature, return that skewer to the grill and check again. - Rest and serve
Transfer to the clean platter and rest for at least 3 minutes. Slide off the skewers carefully; the metal remains very hot. Add parsley and serve promptly, with lavash if desired. Larger or less evenly cut pieces can take longer than the stated time.
Cook’s notes
Tenderness starts with the cut: choose pork neck or marbled shoulder with minimal sinew. A hard crust and a cool center mean the fire is too intense; finish over the cooler zone.
Storage & reheating
- Refrigerate leftovers within 2 hours in a shallow covered container; use within 3 days. Reheat to 74 C / 165 F.
Allergens
None of the major allergens as written.
Approximate nutrition
Per serving: 506 kcal · Protein 35 g · Carbohydrates 1 g · Fat 39 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
