Ramunė revealed her shashlik secret: prepared this way they are incredibly tender

Needed:

• 1 kg pork neck
• 5–6 large onions
• 3 tablespoons oil
• 2–3 tablespoons lemon juice
• 100 ml sparkling mineral water
• 1 teaspoon ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• salt to taste
• a handful of fresh parsley or coriander

Preparation:

1. Cut the pork neck into evenly sized pieces. Cut the onions into half rings and rub them well with your hands to release as much juice as possible – this juice helps the meat become tender and aromatic.
2. Add the meat to the onions, pour in the oil, lemon juice, mineral water, sprinkle the pepper, paprika, and coriander. Mix everything well so that each piece of meat is coated with the marinade.
3. Cover and keep in the refrigerator for at least 6 hours, preferably overnight. Ramunė recommends adding salt just before cooking.
4. Skewer the meat and cook over hot coals for about 15–20 minutes, turning constantly so the shashlik browns nicely but does not dry out.
5. Let the cooked shashlik rest for a few minutes. Serve with fresh onions, vegetables, greens, lavash, or your favorite sauce.