Preparation

Pork or lamb meat is cut into larger pieces and placed in a larger bowl. Place two or three sliced onions, salt, pepper and ½ cup of water over the pieces of meat. Stir well. Cover the dish and leave in the fridge for 24 hours. Fry the saslik in a slab (pan) or put the pieces of meat and onion on sticks, then cook them over hot coals. Serve, sprinkled with vinegar, along with onions and tomatoes.