Authentic Pork Shashlik Recipe: Juicy & Tender Shish Kebabs for Grilling

Pork Shashlik, also widely known as pork shish kebab, stands as a quintessential dish for any summer BBQ or outdoor gathering. This beloved Eastern European delicacy features succulent cubes of pork, masterfully marinated in a simple yet incredibly effective blend of spices, abundant sliced onions, and a splash of mineral water. The magic lies in this marinade, which not only infuses the meat with deep flavor but also works to tenderize it beautifully. Once marinated, these flavorful pork pieces are expertly threaded onto skewers, ready for a perfect grilling experience. For best results, plan ahead and allow the pork to marinate for at least 6 hours, or even overnight, ensuring every bite is bursting with juicy tenderness.

Beyond being a fantastic BBQ staple, shashlik is also the ultimate camping food. Imagine gathering around a campfire, the tantalizing aroma of grilling pork filling the air. It’s incredibly versatile and pairs wonderfully with an array of fresh sides. We often serve our shashlik with soft tortillas, creamy Homemade Mayonnaise, tangy Homemade Ketchup, and a vibrant assortment of raw onions, crisp lettuce, fresh cucumbers, and juicy tomatoes. For camping trips, I simply prepare the marinated meat beforehand, pack everything into a cooler, and thread the meat onto skewers directly at the campsite when it’s time to cook. The incredible scent that wafts from the grill always draws curious glances and compliments from fellow campers!

What is Shashlik? Exploring the Eastern European Shish Kebab

Shashlik is a term deeply rooted in Eastern European and Central Asian cuisine, essentially translating to “shish kebab.” While many cultures have their version of skewered and grilled meat, shashlik distinguishes itself through its specific marinades and traditional cooking methods. Historically, it originated in Central Asia and spread across the former Soviet Union, becoming a national dish in countries like Russia, Ukraine, Georgia, and Azerbaijan. The beauty of shashlik lies in its countless regional variations for marinating the meat, each boasting unique flavors and tenderizing secrets. However, one ingredient remains consistently central to a traditional shashlik recipe: onions. They are not merely an aromatic; they are a tenderizing powerhouse. While originally made with lamb, shashlik has evolved to embrace various meats, with beef, chicken, venison, and especially pork, being popular choices today. Our focus here is on the delicious and widely loved pork version, celebrated for its rich flavor and ability to stay wonderfully juicy.

Choosing the Best Pork Cut for Tender Shashlik

The secret to truly succulent shashlik begins with selecting the right cut of pork. While various cuts can be used, the **pork picnic shoulder** or **Boston Butt** are hands-down the most popular and highly recommended choices. These cuts are celebrated for their slight marbling – that perfect balance of meat and fat – which renders them incredibly tender and flavorful when cooked over high heat. The fat melts into the meat, basting it from within and preventing it from drying out, resulting in that desirable juicy texture. When choosing your pork, look for a piece with good marbling throughout.

Another viable option is pork tenderloin, which is a leaner cut. If opting for tenderloin, it’s crucial to acknowledge its lower fat content. To ensure it remains moist and tender, you’ll need to compensate by adding extra oil directly to your marinade. This additional fat will help to protect the lean meat from drying out during the grilling process. Regardless of the cut you select, it is essential to cut the pork against the grain into uniform 1.5-inch cubes. This specific size is important: larger cubes don’t dry out as quickly, ensuring the shashlik remains juicy. Cutting them to the same size also guarantees even cooking, preventing some pieces from being overcooked while others are still underdone.

Essential Shashlik Ingredients: Crafting the Perfect Marinade

My absolute favorite shashlik is always made with pork! While the meat is the star, I often dedicate a few separate skewers for vegetables like sweet bell peppers, mushrooms, and cubed onions. Cooking vegetables separately is a smart strategy because they typically cook much faster than the pork. This allows both the meat and veggies to achieve their optimal doneness without compromising texture or flavor.

• Pork Shoulder: As mentioned, boneless pork shoulder picnic roast or Boston Butt is ideal. I often find great quality at stores like Walmart (specifically the Smithfield brand). Trimming off excess large chunks of fat while leaving some marbling is key to juicy kebabs. Cutting into generous 1.5-inch chunks helps retain moisture.
• Onions: Four whole onions, cut in half and then thinly sliced, are crucial for this marinade. These aren’t just for flavor; massaging raw onions into the meat actively tenderizes it through their natural enzymes, breaking down tough fibers and adding an irreplaceable sweetness to the overall taste profile.
• Spices and Herbs: A thoughtful blend of spices elevates shashlik from good to unforgettable. Essential spices include salt, freshly ground black pepper, and coriander. For an authentic Eastern European touch, a dedicated Shashlik seasoning packet is highly recommended. These packets typically contain a rich mixture of coriander, hot red pepper, paprika, basil, marjoram, parsley, garlic, fenugreek, turmeric, bay leaf, mint, and salt. This blend delivers a complex, aromatic flavor that’s hard to replicate with individual spices alone. You can easily find these packets online, such as on Amazon, and they truly make a difference.
• Mineral Water: This might seem like an unusual ingredient, but sparkling water or club soda is a secret weapon for tenderizing meat. The carbonation and minerals help to break down muscle fibers, making even tougher cuts remarkably soft and juicy. It’s an excellent addition to any shish kebab marinade.

How To Make Pork Shashlik at Home: A Simple Step-by-Step Guide

This pork shashlik recipe is not only incredibly flavorful but also remarkably easy to prepare, making it a perfect dish for meal prepping ahead of time. It’s an ideal choice for any BBQ cookout, picnic, or camping adventure, allowing you to focus on enjoying your time outdoors. While traditionally cooked over open coals on a mangal, you have several flexible cooking options: you can roast these tender skewers in the oven, grill them on a conventional outdoor grill, or go for the authentic experience on a mangal with hot coals.

1. Prepare the Pork: Begin by cutting your chosen pork cut (pork shoulder or Boston Butt) into uniform 1.5-inch cubes. This size is optimal for ensuring the meat cooks evenly and remains juicy.
2. Combine and Massage Ingredients: In a large mixing bowl, combine the cubed pork with the thinly sliced onions and all your chosen spices: salt, black pepper, coriander, and the shashlik seasoning packet (if using). It’s crucial to take a few minutes (at least 3 minutes) to thoroughly massage these ingredients into the meat. Wearing gloves can make this step easier and cleaner. This massaging action helps the onions release their tenderizing juices and allows the spices to penetrate deeply into the meat fibers.
3. Add Mineral Water and Mix: Pour the sparkling or mineral water over the meat mixture. Mix everything thoroughly to ensure the water is evenly distributed. The mineral water plays a vital role in further tenderizing the meat and helps to balance the intensity of the spices, creating a harmonious flavor profile.
4. Marinate for Maximum Flavor: Cover the bowl and refrigerate the marinated pork. For optimal flavor and tenderness, allow the meat to marinate for a minimum of 6 hours. For even deeper flavor and a more tender result, you can leave it to marinate for up to 4 days in the fridge, making it a fantastic make-ahead option for busy weeks.
5. Thread onto Skewers: Before grilling, remove the meat from the marinade. Thread the pork cubes onto metal skewers, making sure not to overcrowd them. Discard the used marinade and onions. If using wooden skewers, remember to soak them in cold water for at least 20 minutes prior to threading to prevent them from burning on the grill.
6. Grill to Perfection: Preheat your grill to 400°F (200°C). Arrange the threaded skewers on the hot grill. Cook for a total of 15-20 minutes, rotating the skewers every 3-4 minutes. This frequent rotation ensures all sides of the pork cook evenly and develop a beautiful char without burning. If using coals on a mangal, cook over red-hot charcoals, maintaining constant rotation. The pork is fully cooked and safe to eat when its internal temperature reaches 160°F (71°C) as measured with a meat thermometer.

Grilling Techniques for Juicy Shashlik

Achieving perfectly juicy shashlik requires more than just a good marinade; proper grilling technique is key. Whether you’re using a gas grill, charcoal grill, or a traditional mangal, here are some pointers:

• Preheat Thoroughly: Always start with a well-preheated grill. High initial heat creates a good sear, locking in juices. For shashlik, aiming for around 400°F (200°C) is ideal.
• Direct Heat is Best: Shashlik is typically cooked over direct heat. Keep your skewers about 6 inches above the heat source for the best sear and caramelization.
• Rotate Frequently: This is a non-negotiable step. Rotate your skewers every 3-4 minutes to ensure even cooking and browning on all sides. This prevents one side from burning while others remain raw.
• Don’t Overcrowd: Give your skewers space on the grill. Overcrowding lowers the grill temperature and leads to steaming instead of grilling, resulting in less flavorful and less appealing shashlik. Cook in batches if necessary.
• Monitor Internal Temperature: The most reliable way to know your pork shashlik is done is with an instant-read meat thermometer. Insert it into the thickest part of a pork cube. When it reaches 160-165°F (71-74°C), your shashlik is perfectly cooked and safe to eat.
• Rest the Meat: Once cooked, remove the skewers from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and moist finished product.

What To Serve with Shashlik? Traditional and Modern Pairings

If you’re new to the world of shish kebabs, you might wonder what complements shashlik best. While a simple slice of fresh bread alongside your kebab and a traditional shashlik sauce makes for a complete and satisfying meal, the versatility of shashlik means there are countless ways to enjoy it. Here are some popular and delicious serving suggestions:

• Classic Dipping Sauces: Serve your shashlik with your favorite dipping sauces. Tangy ketchup and rich mayonnaise are popular choices, offering a comforting familiarity. For an authentic experience, consider a homemade shashlik sauce, often tomato or plum-based with herbs.
• Hearty Sides: A side of fluffy rice is always a welcome accompaniment, soaking up all the delicious juices. For a refreshing contrast, a simple and vibrant tomato and onion salad (often dressed with a little oil and vinegar) cuts through the richness of the meat beautifully.
• Comfort Food Pairings: Creamy mashed potatoes offer a wonderfully hot and satisfying side dish, perfect for a heartier meal.
• Wraps and Sandwiches: Transform your shashlik into delicious Gyros-style wraps or serve it in warm tortillas. Top with an assortment of fresh veggies like shredded lettuce, sliced cucumbers, and tomatoes. For an extra layer of flavor and texture, grill some bell peppers, mushrooms, and additional onions separately. These grilled vegetables, combined with the shashlik, make for incredibly flavorful summer sandwiches or wraps!

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Pork Shashlik (Shish Kebab Recipe)

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Threading Meat: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 15 servings

This Pork Shashlik recipe is your ticket to a perfect summer BBQ! Cubes of pork are marinated in simple, aromatic spices with lots of thinly sliced onions and mineral water. This potent combination works wonders to tenderize the meat, making it incredibly juicy and flavorful when threaded on skewers for grilling. Prepare it ahead of time by marinating for at least 6 hours, or up to 4 days, for the best results.

Equipment

• set of metal skewers (or soak wooden sticks for 20 minutes)
• 1 large mixing bowl
• grill or mangal

Ingredients

Ingredients:

• 6 lbs pork shoulder or pork butt (trimmed from excess fat, cut into 1.5-inch cubes)
• 4 onions (halved and thinly sliced)
• 1 Tbsp coriander
• 1 Tbsp black pepper
• 3 Tbsp salt
• 1 Shashlik seasoning packet (or omit and add 1.5 Tbsp extra coriander, paprika, or your preferred grilling spice)
• 500 ml sparkling water (or club soda)

Instructions

Directions:

• 

  Cut the pork shoulder or butt into generous 1.5-inch cubes, ensuring they are roughly the same size for even cooking.
• 

  In a large mixing bowl, combine the cubed pork, thinly sliced onions, coriander, the shashlik seasoning packet (if using), salt, and black pepper. With clean hands (or using gloves for easier cleanup), thoroughly massage the onions and spices into the meat for at least 3 minutes. This step is vital for tenderizing and infusing maximum flavor.
• 

  Add the sparkling mineral water (or club soda) and mix everything well to ensure all components are thoroughly combined. Cover the bowl and refrigerate to marinate for at least 6 hours, or for up to 4 days for a deeper flavor infusion.
• 

  Once marinated, thread the pork meat onto your chosen skewers, ensuring not to overcrowd them. Discard the leftover marinade and onions.
• 

  Arrange skewers onto a preheated 400°F (200°C) grill and cook for 15-20 minutes total, rotating every 3-4 minutes to ensure even cooking and browning on all sides. For an authentic taste, cook over red-hot charcoals on a mangal.

Notes

Notes:

• Shish kebabs are done when the internal temperature reads 160-165°F (71-74°C). Always use a meat thermometer for accuracy.
• A typical shashlik seasoning packet contains a fragrant mixture of coriander, hot red pepper, paprika, basil, marjoram, parsley, garlic, fenugreek, turmeric, bay leaf, mint, and salt.
• If you don’t have access to the specific seasoning packet, you can simply use an additional 2 1/2 Tbsp of coriander along with extra paprika or your favorite grilling spice blend, omitting the packet.
• When grilling, make sure to arrange shashlik skewers at least 6 inches over direct heat to achieve a good sear. The key to even cooking and a delicious crust is to rotate them every 3-4 minutes.

Nutrition per serving

Serving: 1serving
Calories: 179kcal
Carbohydrates: 3g
Protein: 22g
Fat: 8g
Saturated Fat: 3g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Cholesterol: 74mg
Sodium: 1488mg
Potassium: 437mg
Fiber: 1g
Sugar: 1g
Vitamin A: 9IU
Vitamin C: 3mg
Calcium: 32mg
Iron: 2mg