Pork Shishkebab in the Oven with Onions

1. 1 Pork neckpack 700 g ≈ $5.63 200 g
2. 2 Onions≈ $1.60 per kg 100 g
3. 3 Tomatoes≈ $4.67 per kg 100 g
4. 4 Thin lavash flatbreadpack 250 g ≈ $2.50 60 g
5. 5 Vinegar 9% 8 ml
6. 6 Sunflower oil 8 ml
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the pork¹ and cut it into pieces about 4 cm long; slice the onions² into rings; prepare the vinegar, oil, salt, and pepper; marinate the pork with the onions in vinegar and oil for at least 30 minutes.

2. Stir the marinade so every piece is coated: add the onions² in rings, salt and pepper, pour in the vinegar and oil, and mix thoroughly.

3. Preheat the oven to 220°C, prepare a baking tray with a rack so the meat can cook above a small amount of fat.

4. Skewer the marinated pork¹ pieces and place the skewers on the rack over the tray so the juices run down.

5. Bake at 220°C until the surface is golden and the meat is cooked through inside, about 25–30 minutes; turn the skewers during baking as needed for even browning.

6. Check doneness: ensure the internal temperature reaches about 70°C and the meat is juicy with no pink juice.

7. Serve: remove the skewers and serve the shishkebab with lavash and tomatoes³; add fresh greens if desired.