Meat skewers

Ingredients

• 1 kgpork, cut into 3 cm pieces
• 3–4onions
• 250 mlwine vinegar
• 250 mlcold water
• 1 teaspoonsalt
• ½ teaspoonsugar
• 1bay leaf
• To tastefreshly ground black pepper

Instructions

1. 1

   Mix the marinade

   Combine the cold water and wine vinegar. Add the salt and sugar, then stir until dissolved.

2. 2

   Combine ingredients

   Put the pork in a container with the onions, sliced into rings 0.5 cm thick. Add black pepper, the broken-up bay leaf and the vinegar mixture.

3. 3

   Marinate the pork

   Stir carefully so the onion rings stay intact, then cover with cling film. Marinate for 2–3 hours or overnight.

4. 4

   Thread the skewers

   Thread the pork and onion onto skewers and brush them with oil.

5. 5

   Grill until juicy

   Grill the skewers until cooked through but still juicy. On a cast-iron griddle over maximum heat, the original cook took 2–3 minutes on each of the four sides; check as they cook and take them off when done to your liking.

What are Ukrainian meat skewers?

These skewers are a Ukrainian-style version of marinated grilled pork, a dish often associated with outdoor cooking and gatherings. The meat is paired with onion and given time to take on a sharp, savoury marinade.

Here, vinegar and water provide the marinade’s tang, while bay and black pepper add simple seasoning. Cooking the pieces quickly over high heat helps brown the outside while keeping the pork juicy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 45g protein, 9g carbs, 46g fat.

Pork supplies most of the protein and fat, while the onions contribute most of the carbohydrates and a little fibre. Pair a skewer portion with plenty of salad or vegetables, and add bread or potatoes if you want a more filling plate.

Pork and onion

Pork pieces: cut them into even 3 cm chunks so they cook at a similar pace. The recipe does not specify a cut, so choose a piece with some fat for a juicier result.

Onion rings: slice them 0.5 cm thick and handle them gently when mixing. Keeping the rings intact makes them easier to thread between the pork.

A sharp marinade

Vinegar and water: mixing them gives the pork a tangy marinade without using vinegar neat. Stir in the salt and sugar until they dissolve before adding the liquid to the meat.

Bay and pepper: break up the bay leaf and add freshly ground pepper to the pork mixture. The recipe leaves the pepper quantity to your taste.

Marinating time

Short rest: marinate the pork for 2–3 hours if you are cooking the same day. Keep the covered container in the fridge while it rests.

Overnight rest: the recipe also allows an overnight marinade, which is useful for planning ahead. Avoid leaving the pork out at room temperature during this time.

Threading and grilling

Threading: alternate pork and onion on the skewers, taking care not to pack the pieces too tightly. Brush the assembled skewers with oil as directed in the method.

High heat: cook on a hot grill or griddle, turning the skewers to brown each side. The stated 2–3 minutes per side is a guide from a cast-iron griddle at maximum heat; thickness and equipment can change the timing.

How to tell when they are done

Colour: look for browned surfaces on all sides, turning the skewers as they cook. The pork should be cooked through while remaining juicy.

Check a piece: if you are unsure, remove one chunk and cut into its centre to check doneness. Rest the cooked skewers briefly before serving so the juices can settle.

What to serve with them

Fresh sides: serve the skewers with a crisp salad, sliced tomatoes or cucumber to contrast with the hot, rich pork. Bread or potatoes make the meal more substantial.

Onion: the marinated onion can be cooked on the skewers alongside the meat. Keep any raw marinade separate from the cooked food.

Recipe notes & tips

• Cut the pork into evenly sized 3 cm pieces for more consistent cooking.
• Keep the container covered in the fridge while the pork marinates.
• Stir gently so the onion rings do not break apart.
• Leave a little space between pieces when threading so heat can reach their surfaces.
• Turn the skewers regularly and use the stated cooking time as a guide rather than a guarantee.
• If using wooden skewers, soak them before grilling to help prevent scorching.

Variations

• Add garlic: include crushed garlic in the marinade for a more savoury note.
• Use a different vinegar: swap wine vinegar for cider vinegar while keeping the same amount.
• Add vegetables: thread chunks of pepper between the pork and onion.
• Change the seasoning: add a pinch of paprika alongside the black pepper.
• Cook indoors: use a very hot ridged griddle if outdoor grilling is not practical.

Common mistakes to avoid

• Uneven chunks: pieces of different sizes cook at different rates; cut the pork into consistent 3 cm cubes.
• Broken onion rings: vigorous mixing tears them; fold the marinade through gently.
• Warm marinating: leaving raw pork out is unsafe; keep it covered in the fridge.
• Crowded skewers: tightly packed pieces brown less evenly; leave small gaps between them.
• Overcooking: pork can dry out if left on too long; check a piece as it cooks and remove the skewers when done.
• Relying only on the clock: grill heat varies; use the 2–3 minutes per side as a guide and check the meat.

How to store

Refrigerate leftover cooked pork in a covered container within 2 hours and eat within 3–4 days. Reheat until steaming hot, taking care not to dry it out; raw pork should stay covered in the fridge and be cooked within 1–2 days.

Frequently asked questions