Grilled pork Kabob with potato, red bell pepper and zucchini

Kabobs are very popular in Slavic countries. In summer-autumn, even winter and spring.

When me and my family lived in Russian Far East near the Chinese border we were grilling kabobs right in the snow in winter. (It’s very cold in winter in Russian Far East: -40 F (yes minus FORTY Fahrenheit or -40 Celsius). These were the greatest kabobs that I have ever eaten in my life kebabs in 2-3 feet snow. Now I’m trying to recreate the same taste of kabobs, but I guess we don’t have the wood, that we had in that “wild” conditions. So for the Russian kabob you will need:

2 pounds of pork (neck or butt parts)

4 onions (medium size)

2-3 tablespoons salt

2 tablespoons black pepper

3 tablespoons bbq sauce

2-3 tablespoons of mayo

5-6 potatoes

Carefully wash the pork and cut the meat into even cubes 1,5in X1,5inX1,5in (the bigger the meat pieces will be the juicier your kabobs will be. I cut the pork in smaller pieces this time, so that it would cook faster).

In a big bowl mix: mayo, bbq sauce, salt, pepper, garlic. Add the meat to your marinade and mix well. Peel the onions and cut in rings (it’s better to take the mid-sized onions, because the big onion rings will burn ).Cover the meat with onion rings and leave for the night (preferably, although you may already use the meat in 2-3h after marinating).

An hour before you are ready to grill your meat. Boil the potatoes, so that they were slightly undercooked. Cut the potatoes in thick rings (so that they won’t fall off when grilling). Now take your skewers ( or special kabob skewers) and put your kabob ingredients onto the skewer this way: meat-onion-potato. (So that the skewer would start and finish with meat.)

*** Tip from Helen: If you cut your meat in small slices, better take the ordinary think metal skewers, not thick kabob skewers, because your meat will fall off the skewers.***

Grilling:

If you like very well cooked meat, almost burned, start grilling your kabobs when there’s still a little bit of fire in your grill.

If you like juicy and slightly undercooked meat, start cooking when your wood already stopped burning, so that you would cook the meat using the heat, not the fire.

*** Note from Helen: It’s better to cook kabobs not on gas grill, but using actual wood, it will give your meat absolutely different flavor. some people use wood of special trees (apple trees etc.)***

Normally if you grill the kabobs on fire, they are done very fast – in 15-20 minutes.

If you grill on heat, that is left after the wood has burnt and the coals are left off it, it will take twice longer. ( 30-45 minutes).

When your kabobs are ready take them off the heat and let the cool off.

Enjoy your kabobs

You can also cook the vegetable kabob by using: zucchini, bell peppers, tomatoes etc. They are very delicious with or without meat.

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