Cut the brisket pork into equal cubes (each must have a rib and a little fat). If wished, make a marinade from a good wine vinegar and onion sliced into semi-circles, salt and black pepper. Place the meat in the marinade and cover. Leave for 1-6 hours. After that, thread meat so that it is located along the skewer, without hanging from it. The slabs of meat on each skewer should be of the same size and quality to be fried evenly. Kindle the coals in the mangal (barbecue): they must be covered with white ashes. Lay the skewers with meat at a distance of 10-15 cm from the coals and fry not forgetting to turn them often! Fifteen minutes is quite enough to thoroughly fry fresh meat, since it will become charred if frying longer. Put the sliced onion into a large bowl, take a piece of thin lavash (flatbread) and use it to remove the hot shashlik from the skewers; strew with onions: as a result, the onion will absorb the meat juice, slightly "fry" and become a separate snack.