Traditional Shashlik Recipe with Vinegar

First, mix the vinegar, pepper, bay leaves, salt, and sugar into the water.

Pour the mixture over the meat, which should be cut into pieces about 2–3 bites in size.

Slice the onions into rings.

Mix the onions with the meat.

Marinate for about 24 hours.

Grill the shashlik over hot coals (a Kamado-style grill or a standard skewer grill both work well). Do not grill the onions, as they tend to burn.

Serve with boiled rice (or black bread), fresh vegetables, and tomato sauce or your favorite side. Enjoy!