Classic Pork Shashlik
This recipe features tender, marinated pork, skewered and grilled to perfection. The meat is soaked in a flavorful marinade of onion, vinegar, and spices, ensuring juicy results. It's a popular dish for outdoor gatherings and barbecues.
An original recipe by Forkin
- Total time
- 6 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 675 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 gpork shoulder, cut into 3-4 cm cubes
marinade
- 500 gyellow onion, thinly sliced
- 60 mlwhite vinegar
- 60 mlwater
- 1.5 tspsalt
- 1 tspblack pepper, freshly ground
- 2 pcsbay leaf
- 0.5 tsporegano, dried
for grilling
- 1 pcsred onion, cut into wedges(optional)
- 1 pcsbell pepper, cut into 3-4 cm pieces(optional)
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
grill · skewers · tongs · large bowl
The method
Step by step
- 1
Place the pork shoulder cubes into a large non-reactive bowl.
- 2
Add the sliced yellow onion, white vinegar, water, salt, black pepper, bay leaf, and dried oregano to the bowl with the pork.
- 3
Mix all ingredients thoroughly with your hands, squeezing the onion to release its juices and ensuring the pork is well coated.
About 2 min
Cook’s note: Wear gloves if you prefer, especially when handling raw meat.
- 4
Cover the bowl and refrigerate for at least 6 hours, or preferably overnight, allowing the flavors to meld and the meat to tenderize.
Cook’s note: The longer the marination, the more flavorful and tender the shashlik will be.
- 5
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- 6
Preheat your grill to medium-high heat (around 200-230°C or 400-450°F).
About 10 min
Cook’s note: Ensure the grill grates are clean and oiled to prevent sticking.
- 7
Thread the marinated pork cubes onto the skewers, alternating with red onion wedges and bell pepper pieces if desired.
About 8 min
Cook’s note: Don't pack the meat too tightly; leave a little space between pieces for even cooking.
- 8
Place the skewers on the preheated grill.
- 9
Grill for 20-25 minutes, turning occasionally, until the pork is cooked through and nicely charred on all sides.
About 25 min
Cook’s note: The internal temperature of pork should reach 63°C (145°F).
- 10
Remove the shashlik from the grill and let it rest for 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the juices to redistribute, keeping the meat tender.
- 11
Garnish with fresh parsley before serving.
Per serving
Nutrition
- Calories
- 675kcal
- Protein
- 45.5g
- Carbs
- 18.6g
- Fat
- 45.3g
- Fibre
- 4.1g
- Sugar
- 8.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover shashlik in an airtight container in the refrigerator.
Reheat gently in a microwave or oven until warmed through, being careful not to dry out the meat.
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