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    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.
    Stages of assembling Shashlik: cube pork, marinate with garlic, onion, seasoning, wine, and mayo.
    • 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.
    Get your skewers and veggies ready, season and wait for the grill to do its magic.
    • 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!

    Bring your Shashlik skewers to life with a grill until they're just right.

    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.
    Fork tender Shashlik, ready to be enjoyed.

    Helpful Hints and Answers

    Which cut of meat should you choose for shashlik?

    When it comes to preparing shashlik, while pork is the most popular choice, you can also create mouthwatering versions using lamb, beef, or chicken.

    How can I perfectly grill pork kabobs?

    For grilling pork kabobs to perfection, cook the marinated pork skewers over a medium-high heat (around 400-450°F). Use a meat thermometer to check the internal temperature for when it’s cooked to your liking.

    Plateful of shashlik (pork kabobs)

    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!

    • Smoked Pork Chops
    • Pork Belly Burnt Ends
    • Pork Crown Roast
    • Barbecue Pork Ribs

    Discover How to Make the Ultimate Grilled Kabobs:

    Complete Recipe Guidelines

    recipe image

    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

    “““html

    Preparation Time:

    20

    Cooking Time:

    12

    Marination Time:

    6

    Overall Time:

    6

    32

    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

    “““html
    1 teaspoon ground black pepper





  • 1 red onion, finely chopped




  • 1/2 cup dry red wine




  • 1 cup mayonnaise
  • Ingredients for Bell Peppers





    • 1 red bell pepper, diced




    • 1 green bell pepper, diced




    • 1 teaspoon salt




    • 1 teaspoon ground black pepper




    • 3 tablespoons olive oil

    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.
      Preparation steps to create Shashlik: Cleaning the pork, cutting into chunks, and marination process with seasonings, garlic, onion, red wine, and mayonnaise.
    • 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.
      Process for preparing Shashlik: soaking skewers, and seasoning chopped vegetables with olive oil, salt, and pepper.
    • 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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    How to prepare Shashlik: barbecue the skewers until cooked.

    Nutritional Information


    Portion Size:
    12
    g

    |

    Energy:
    445
    kcal

    |

    Carbs:
    4
    g

    |

    Proteins:
    42
    g

    |

    Total Fat:
    27
    g

    |

    Saturated Fats:
    5
    g

    |

    Cholesterol Content:
    118
    mg

    |

    Sodium:
    940
    mg

    |

    Potassium:
    778
    mg

    |

    Dietary Fiber:
    1
    g

    |

    Sugars:
    2
    g

    |

    Vitamin A:
    430
    IU

    |

    Vitamin C:
    26.3
    mg

    |

    Calcium:
    21
    mg

    |

    Iron:
    1.9
    mg

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