Adyghe Shashlik

Method

Combine the meat cubes with crushed garlic, herbs, spices, salt, vinegar and oil in a large bowl, mixing thoroughly to coat all pieces evenly. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the marinade to penetrate the meat. Thread the marinated meat onto metal skewers, alternating with chunks of fat and onion quarters, ensuring even spacing. Heat a charcoal grill or barbecue until the coals are glowing white-hot, then place the skewers over the heat, turning frequently every 2-3 minutes to ensure even cooking and prevent charring. Cook for approximately 12-15 minutes until the meat is cooked through with a slightly charred exterior and the juices run clear. Serve immediately whilst still hot, traditionally with flatbread, pickled vegetables and fresh herbs.