Shaslyk

My brother and I are avid stove monkeys with extensive experience in the restaurant business. We gravitate toward big bold flavors and fusion.

1 pork tenderloin, cut into 1½“ cubes

2 white onions, halved and sliced relatively thin

½ c water

½ c dry vermouth

½ c white wine vinegar, (2 to 3 T more if you want it more piquant)

1½ t black peppercorns

1½ toasted coriander seeds

½ t red pepper flakes

½ t garlic powder

½ t salt

Toast coriander seeds in a pan until fragrant

Combine coriander and peppercorns in a mortar and pestle and course grind them

Combine all ingredients in 1 gallon resealable plastic bag. Toss ingredients so the marinade has coated all the meat. Marinate 24 hrs, turning occasionally

Skewer meat on metal skewers and grill

Serve with cabbage pan fried with bacon, onions and garlic.

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