To begin, place grated onions into a large bowl and squeeze gently to release their juices. Add vinegar, sunflower oil, salt, pepper, coriander, and paprika. Stir until well combined. This mixture should smell sharp and savoury. Move to meat preparation.

Add the pork cubes to the marinade, coating each piece thoroughly. Mix by hand for better contact between the meat and the onion juice. Cover and refrigerate for at least 6 hours, preferably overnight. Proceed to skewer preparation.

If using wooden skewers, soak them in water for 30 minutes. Thread the marinated pork tightly onto the skewers, alternating with onion slices if desired. Avoid pressing the meat too firmly together to ensure even cooking. Prepare the grill next.

Preheat your charcoal or gas grill to medium to high heat. Traditional shashlik benefits from natural wood charcoal for maximum flavour. Wait until the coals are grey and glowing before starting. Transition to grilling.

Place skewers directly over the heat. Grill for 12–15 minutes, turning every 2–3 minutes until meat is browned on all sides and slightly charred at the edges. Juices should run clear. Move to resting.

Once done, transfer skewers to a tray or plate and let rest for 5 minutes. This helps the juices redistribute and keeps the meat succulent. Move to preparing your sides and garnishes.

While the meat rests, arrange herbs, raw onions, and flatbread on a serving platter. Heat adjika or any tomato based dip if using. Prepare to plate the shashlik.

Serve the skewers hot alongside flatbread, raw onion slices, and herbs. Presentation tip: lay skewers over a bed of herbs or grilled vegetables. A squeeze of lemon or a dash of adjika adds bold contrast.