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Why is the Soviet shashlik recipe still popular today? It requires a minimum amount of ingredients for the marinade - only onions and vinegar. And it is prepared from the most delicious part of the pork - the neck. In order for the Soviet shashlik with vinegar and onions to be a success, choose the meat correctly. The piece should be dense, have a clear structure and a natural red color. Shashlik from the USSR will be tasty and juicy if you follow a few simple tips that we will tell you about.

Step 1

Cut the meat into medium pieces.

Step 2

Place the onion cut into half rings on the bottom of the pan, add vinegar, lightly pepper and salt, and press down.

Step 3

Place a layer of meat, pepper and salt. Add onion. Repeat layers until the pan is completely full. Refrigerate for at least 6 hours.

Step 4

Thread the meat onto skewers, alternating with the onion rings.

Step 5

Cook the marinated shashlik over smoldering fire, frying the meat for 20 minutes on each side.

Step 6

Serve the finished shashlik on a plate covered with lavash. Add a couple of bunches of green onions.