Grilled Pork Skewers

Steps

1. Cut the pork shoulder into 4 cm cubes. Use shoulder or neck, never loin — loin has no fat in it and comes off a grill dry however carefully you cook it.

   10 min

2. Slice the onions into rings, salt them and squeeze them in your hands until they weep, then mix them through the meat with the oil, the paprika, the cumin, the pepper, the bay and the lemon juice.

   10 min

3. Cover and leave in the fridge overnight, twelve hours if you can.

   720 min

4. Thread the cubes onto skewers, shaking the onion off as you go.

   5 min

5. Grill over coals that have burned down to grey ash, turning every four or five minutes for about twenty. Live flames char the outside long before the middle of a 4 cm cube is cooked — if the fat flares, move the skewers aside, do not pour water on the fire.

   20 min

6. Cut one cube in half to check before you take the rest off. There should be no pink at the centre.

   2 min

Serving suggestion

Straight off the skewer with raw onion, bread and something sharp — pickled cucumbers or sauerkraut.

Storage

Three days in the fridge. Cold skewer meat is good chopped into a salad the next day.

Notes

The overnight marinade is `rest_time_minutes`, not cooking time, which is why the total is 45 minutes and not thirteen hours.