Shashlyk

Method

Combine the meat cubes with half the onion quarters in a large bowl. Whisk together vinegar, oil, water, salt, pepper, cumin, bay leaves and garlic, then pour over the meat and onions. Mix well, cover and refrigerate for at least 8 hours or overnight, stirring occasionally. Thread the marinated meat and remaining raw onion quarters alternately onto metal skewers, reserving the marinade. Place skewers on a hot charcoal grill or under a preheated grill, turning every 2-3 minutes and basting with the reserved marinade, until the meat is cooked through and charred at the edges, approximately 12-15 minutes total. Serve immediately with the charred onions, traditionally accompanied by flatbread, sliced raw onion and sumac.