Pork Shashlik in Tomato Marinade

1. 1 Pork neckpack 700 g ≈ $5.77 250 g
2. 2 Onions≈ $1.60 per kg 60 g
3. 3 Tomato pastepack 140 g ≈ $1.00 20 g
4. 4 Garlic≈ $10.00 per kg 3 g
5. 5 Paprika 1 g
6. 6 Sugar 3 g
7. 7 Salt 3 g
8. 8 Ground black pepper to taste
9. 9 Sunflower oil 8 ml

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

Method

1. Cut pork¹ into 4cm cubes, grate onion² coarsely—this keeps it juicy and prevents burning on the grill.

2. Mix tomato³ paste with minced garlic⁴, paprika, sugar, salt, black pepper, and oil into a smooth paste.

3. Coat the meat with marinade, fold in grated onion², and toss well. Cover and refrigerate for 4 hours or overnight.

4. Let the meat sit at room temperature for 20 minutes before threading onto skewers.

5. Grill over hot coals for 15–20 minutes, turning frequently—the tomato³ crust burns easily.