Caucasian-Style Pork Neck Shashlik (Schaschlik)

Preparation

1. Cut the pork neck into fairly large cubes, halve the onions and cut them into half rings.
2. Mix the tomato purée, salt, pepper and a dash of vinegar, knead thoroughly into the meat, add the onions and keep kneading until juices form. Top up with the milk, cover and chill overnight, at least 12 hours.
3. The next day, taste the marinade and add more salt and pepper if needed.
4. About 2 hours before grilling, peel and chop the kiwi and add it to the marinade. Do not leave it in longer than 2 hours, or the meat becomes too soft and slides off the skewer.
5. Thread the meat onto skewers and grill over charcoal, turning frequently, until cooked through and crisp on the outside, about 15 to 20 minutes.
6. Mix the vinegar with the water to make a light vinegar water and sprinkle it over the skewers shortly before eating. Fresh onion rings in vinegar water go well with it.

Drink with it

• Vodka · excellent match

  Vodka, neat and ice-cold, in small glasses

  Cold, clear vodka clears fat and charcoal smoke from the palate and does not interfere with the onion and vinegar acidity.

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• Red wine · excellent match

  Saperavi from Georgia, dry

  Strong acidity and tannin cut through the fatty pork neck, and the dark fruit stands alongside the roasted flavours from the grill.

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• Pale lager · good match

  Pale lager or pilsner

  Carbonation and a delicate bitterness cut through the fat and suit the roasted aroma.

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