Shashlik Recipe (WITH VIDEO)

Indulge in these succulent Shashlik pork skewers, bathed in a flavorful garlic and red wine marinade, then charred to perfection. They’re the ultimate summer feast!

Complement these skewers with a crunchy cabbage and cucumber salad or a delightful creamy radish and egg salad for the perfect outdoor meal.

The Ins and Outs of This Recipe

Childhood memories come flooding back with these comforting Shashlik pork skewers. Marinated, skewered, and kissed by the flames, they are my go-to for summer barbecues.

• FLAVOR: Smoky and savory with a hint of garlic, these skewers boast a beautiful melody of flavors.
• TEXTURE: The pork is supremely soft, and grilling adds a delightful crispness.
• EFFICIENCY: Prep ahead and cook in just 12 minutes, making these skewers a time-saver.
• ACCESSIBILITY: With a simple overnight marinade and quick grill time, this recipe is a breeze.

What You’ll Need

• Pork Shoulder – boneless and succulent
• Aromatic Enhancers – Fresh Garlic and Onion
• Seasoning – Coarse Salt, Crushed Black Pepper, and a drizzle of Olive Oil
• Meat Marinade – A blend of Red Wine and Mayonnaise for tenderizing
• Veggies – Crisp Red Onion and colorful Bell Peppers

Customize Your Skewers

• Include a variety of veggies – Feel free to add zucchini, cherry tomatoes or even Brussels sprouts.
• Swap the protein – Not a pork fan? Turkey, beef, chicken or even lamb can be excellent alternatives.
• Spice it up – Add a kick with cayenne pepper or keep it herbaceous with basil.
• Experiment with marinades – From tangy yogurt to sweet and savory teriyaki, the options are endless.

Step-by-Step: Crafting Your Shashlik

• Prepare the pork. Remove excess fat and cube the pork shoulder into generous chunks.
• Let the pork bathe in the marinade. Blend the pork with the rest of the marinade ingredients, then refrigerate overnight or for at least 6 hours.

• Skewer prep time. Prevent burning by soaking wooden skewers in water for half an hour to an hour.
• Vegetable seasoning. Cube vegetables, then toss them with seasoning and olive oil.

• Grill to perfection. Skewer the marinated pork and vegetables, then grill on medium-high heat, rotating thrice until the internal temperature reads 145 degrees Fahrenheit.

Expert Tip: For safely cooked pork, ensure it reaches 145 degrees Fahrenheit internally. Trust your meat thermometer!

Ensure Perfection Every Time

• Spare your skewers from the flames – Soak them well before they’re loaded up.
• Uniformity matters – Keep pork pieces evenly sized for uniform cooking.
• Marinate with patience – Give the pork ample time to soak up the flavors.
• Trust in the thermometer – It’s the surest way to gauge doneness.

Helpful Hints and Answers

Serving Recommendations

This adaptable Shashlik recipe pairs well with a variety of sides, enhancing its deliciousness. Pair these succulent skewers with salads, potatoes, vegetables, or other meats from the grill.

• Salad: Complement the kabobs with vibrant salads like Eggplant Salad, Cucumber Radish Salad, Avocado Corn Salad, or Spinach Salad.
• Potatoes: Match this dish with sides such as Super Creamy Mashed Potatoes, Scalloped Potatoes, Crispy Air Fryer French Fries, or Crispy Baby Potatoes.
• Vegetables: These Grilled Pork Kabobs go perfectly with Sauteed Garlic Asparagus, Air Fryer Brussels Sprouts, and assorted Roasted Air Fryer Vegetables.
• Grilled meats: They are great alongside other grilled specialties like Chicken Kabobs, Teriyaki Salmon, or Bang Bang Shrimp with a grilling twist.

Preparing This Recipe Ahead

Prep early: You can get a head start by soaking skewers, cutting the meat and vegetables, and marinating the pork the night before. Then, when it’s time to eat, all that’s left to do is to skewer and grill the kabobs.

Storage: Keep any uneaten shashlik either wrapped in foil or on a plate covered with cling film. They’ll keep well in the fridge for 3 to 4 days. To warm them up, simply put them back on the grill or heat them in the oven.

Freezing: Shashlik can be frozen for later enjoyment. Store them in a sealable freezer bag or an airtight container for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat on the grill or in the oven.

Explore More Delicious Pork Recipes!

Discover How to Make the Ultimate Grilled Kabobs:

Complete Recipe Guidelines

Shashlik (Recipe Video)

Savor this delectable grilled shashlik (pork kabobs), marinated in garlic and red wine, and grilled to achieve smoky excellence. Ideal for a delightful summer meal!

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5 out of 2 votes

Print

Course:
Main Course

Cuisine:
American, Russian

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Preparation Time:

20
minutes

Cooking Time:

12
minutes

Marination Time:

6
hours

Overall Time:

6
hours
32
minutes

Yield:

10
portions

Energy:

445
Cal

Recipe By:
Dina

Ingredients

• • 4
    lb
    boneless pork shoulder
  • 6
    garlic cloves
  • 2 1/2
    tbsp
    onion, finely chopped
  • 2
    tsp
    salt
  • 1
    tsp
    black pepper, ground

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1 teaspoon ground black pepper

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  1 red onion, finely chopped
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  1/2 cup dry red wine
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  1 cup mayonnaise

 

Ingredients for Bell Peppers

• 
  
  
  ▢
  
  
  1 red bell pepper, diced
• 
  
  
  ▢
  
  
  1 green bell pepper, diced
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  1 teaspoon salt
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  ▢
  
  
  1 teaspoon ground black pepper
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  3 tablespoons olive oil

US Customary – Metric

Cooking Directions

• Remove and discard any excess fat from the pork shoulder, then slice it into cubes approximately 2 inches in size.
• Transfer the pork pieces into a substantial bowl. There, incorporate minced garlic, grated onion, salt, pepper, the red wine, and mayonnaise. Stir well to coat each piece, then cover the bowl with plastic film and chill for no less than 6 hours, preferably overnight.
  
• Soak your wooden skewers in water for roughly 30 minutes to an hour to prevent them from burning during the grilling process.
• Cut the red and green bell peppers and onion into pieces about 1 inch in size, then toss them in a bowl with the olive oil and additional salt and pepper for seasoning.
  
• Assemble the marinated pork and prepped vegetables on the skewers. Grill the skewers over medium-high heat, turning three times, until they cook thoroughly for about 8 to 10 minutes. To ensure they’re completely cooked, the pork should reach an internal temperature of 145 degrees Fahrenheit.

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Nutritional Information