Pork Shashlik (Shashlyk)
шашлык shashlykSay it: shahsh-LIHK
Shashlik is Russia’s beloved grilled meat on skewers, adopted from the Caucasus and cooked outdoors from spring through autumn. Pork shoulder is marinated with onion, vinegar, garlic and warm spices, then threaded onto skewers and grilled over hot coals until the edges char and the meat stays juicy. It is the centerpiece of dacha gatherings and picnics, served with pickled onions, herbs and flatbread. The tangy marinade tenderizes the pork and gives every bite a smoky, savory flavor.
Pork Shashlik (Shashlyk)
шашлык, shashlyk
Pronounced shahsh-LIHK
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the pork and marinade
Method
Pat the pork dry and cut it into 1 1/2-inch (4 cm) cubes. Thinly slice the onions and mince the garlic.
In a large bowl, whisk the water, vinegar, 2 tablespoons (30 ml) of the oil, salt, black pepper, paprika, cumin and garlic. Add the bay leaves.
Add the pork and onions to the marinade and toss until everything is well coated. Cover and refrigerate for 4 to 24 hours, stirring once or twice.
Drain the pork, discarding the liquid and bay leaves; reserve the onion slices. Thread the pork onto the soaked skewers, alternating with some onion slices and leaving small gaps between the pieces.
Heat a grill to medium-high, about 400°F (200°C), or prepare charcoal until the coals are covered with ash and glowing. Brush the grates with the remaining 1 tablespoon (15 ml) oil.
Grill the skewers for 12 to 15 minutes, turning every 2 to 3 minutes, until browned, charred at the edges and cooked through. An instant-read thermometer inserted into the thickest piece should register 145°F (63°C).
Transfer the skewers to a platter and rest for 5 minutes. Serve warm with pickled onions and fresh herbs.
Regional variants
Many Russian cooks replace the vinegar with kefir or mineral water, and in the Caucasus lamb is often used instead of pork.
Cook's notes
- Pork shoulder is ideal because its fat keeps the cubes juicy; avoid very lean pork loin.
- Do not pack the skewers too tightly, or the meat will steam instead of char.
- If using a gas grill, close the lid between turns for more even cooking.
Serve with
Pickled red onions, fresh parsley and dill, lavash or boiled potatoes; cold beer or fruit kompot.
Make ahead and storage
The pork can marinate up to 24 hours ahead. Leftovers keep 3 days in the refrigerator; reheat gently, though the skewers are best straight from the grill.
