Pomegranate-Glazed Pork Skewers
Paula learned how to make these herby, tangy skewers on an adventure in the Caucasus Mountains. The same marinade is also delicious with chicken thighs or extra-firm tofu. The onions are traditionally grated by hand, but the marinade comes together in seconds in a food processor. The onion-parsley salad is a classic kebab accompaniment Paula was taught by a master of kebabs, Burhan Çağdaş of Gaziantep, Turkey.—Emily Kaiser ThelinExcerpted from Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life Slideshow: More Pork Shoulder Recipes
The pork marinates for at least overnight or up to 2 days.
Burhan’s Onion-Parsley Salad
Very thinly slice a small red onion; you should have about 1⁄2 cup (55 g). In a colander or sieve, toss the slices with 1⁄2 teaspoon flaky sea salt and then let stand for 5 minutes to soften and reduce the harshness. Rinse and drain well. Transfer the onion to a bowl and toss with 1⁄2cup (20 g) chopped fresh flat-leaf parsley and 1 teaspoon ground sumac. Serve within 30 minutes.