Gourmet Made Deliciously Simple

Shashlik – Grilled Pork Kebabs

Grilled pork kebabs (shashlik, in Russian) is the summer staple! Let’s learn to make the juiciest and most tender grilled pork skewers together.

Grilled pork kebabs (shashlik, in Russian) is the summer staple! Here’s how to make the juiciest and most tender grilled pork skewers with simplest marinade. #porkkebabs #shashlik

I can’t imagine summer without good ol’ Russian shashlik! Oh, how I love that intoxicating smell of smoky, savory grilled meat! 

Growing up, it was such a summer staple!!!! On a weekend, my dad would take us to a forest and grill endless rows of kebabs over an open fire pit. Pork, beef, lamb, he used any kind of meat!!!

And now, I carried that tradition over to our family. But instead of going to the forest, we do it on our deck, on a gas grill. I know, I know! Dedicated Russians would argue that that’s not how you grill shashlik, but I say it’s better than nothing! If possible, a charcoal grill is a better option!

Grilling pork kebabs is EASY and so delicious! Here's the easiest marinate for flavorful , juicy pork kebabs! #porkkebabs #shashlik

WHAT IS SHASHLIK?

Shashlik is a Russian word for meat skewers (shish kebobs), marinated and grilled over charcoal, or wood fire. Traditionally, shashlik is made of lamb. However, pork is common alternative nowadays.

In Russia (and other Slavic and Central Asian countries), shashlik is grilled over open fire pit (mangal).

Wood is best, as it yields the most flavorful shashlik. But you should never cook shish kebabs over open flames. Instead, you burn most of the charcoal/wood, and then cook the meat skewers once they turn white. 

WHAT CUT OF PORK SHOULD I CHOOSE FOR PORK KEBABS?

For juicy, tender pork kebabs, I recommend pork shoulder, which consists of two parts: Boston butt and picnic roast. You can’t go wrong with either cut. Boston butt is more marbled, which means it’s fattier and has more flavor.

Fatty meat yields more flavorful kebabs, because fat drips down into the fire, releasing amazing smoke flavor back into the meat. 

Grilled pork kebabs (shashlik, in Russian) is the summer staple! Here’s how to make the juiciest and most tender grilled pork skewers with simplest marinade. #porkkebabs #shashlik

HOW TO MAKE PORK KEBABS:

Step 1. Prepare the meat

  • Cut the meat into small bite-size pieces.
  • Grate the onion and squeeze out the juices.
  • Mix meat with onion juice, salt and seasonings. Cover and refrigerate for at least 2 hours, or overnight.

There’re literally thousands of ways to marinade shashlik meat. 

Every kebab enthusiast has their signature marinade and claim it’s the best one! You may hear vinegar, beer, wine, yogurt, mayo-based marinades. But you know what?

Experts claim that the simplest marinades yield the best shashlik. And I 100% agree with them. All you need is onion, salt and your favorite spices!

TIP: Onion juice tenderizes the meat. Mixing grated onion (without juicing) with the meat will still tenderize the meat, but onion pieces burn during grilling. You can use sliced onions too for marinating meat, if you prefer, but as you can imagine onion slices won’t produce as much onion juice.

How to prepare pork for grilling pork kebabs. #cookingtips #grilledporkkebabs

Step 2. Grill

Now the fun part! For the best flavor, use charcoal or wood fire, but gas grill works just fine.

  • Grill the meat skewers for about 8 minutes, turning on all sides. You can cover the grill for couple of minutes, but watch for flames. You don’t want big flames burn your kebabs.
  • To check for doneness, use a meat thermometer. The internal temperature should read 160°F.  If you don’t have a thermometer, get one asap! But in the meantime, cut into the biggest piece. If the juices run clear, it’s ready!!!

Grilling pork kebabs is EASY and so delicious! Here's the easiest marinate for flavorful , juicy pork kebabs! #porkkebabs #shashlik

TIPS FOR THE JUICIEST AND MOST FLAVORFUL SHASHLIK (PORK KEBABS):

  • Use the right cut of meat. As mentioned earlier, Boston butt (part of pork shoulder) makes the best pork kebab, as it’s fatty and flavorful cut!
  • Cut the meat into small bite-size pieces, about 1-inch cubes. This way, you can eat the meat straight from the skewers and the meat cook perfectly: slightly charred on the outside and juicy & tender on the inside.
  • Get a meat thermometer to cook the meat to perfection without a guessing game!

Grilled pork kebabs (shashlik, in Russian) is the summer staple! Here’s how to make the juiciest and most tender grilled pork skewers with simplest marinade. #porkkebabs #shashlik

These grilled mixed vegetables are perfect side dish for shashlik!

Did you make this recipe?
Leave a review » Submit a photo »

Grilled Pork Kebabs / Shashlik

Grilled pork kebabs (shashlik, in Russian) is the summer staple! Let’s learn to make the juiciest and most tender grilled pork skewers together.

Yield: About 16 skewers

Total Time:3 hours (Includes the marinating time)

Ingredients:

  • 4lbs (2kg) pork shoulder (Note 1)
  • 4 medium yellow onions
  • 1-2 tablespoons spices of your choice (I use ½ tablespoon ground black pepper, ½ tablespoon ground cumin, ½ tablespoon garlic powder, and ½ tablespoon smoked paprika)
  • ½ tablespoon salt

Directions:

  1. To prepare the meat: cut the meat into bite-size pieces, about 1-inch cubes.
  2. Grate the onions and then squeeze the juices. Reserve the juices and discard the pulp. (Note 2)
  3. In a large bowl, combine meat, onion juice, seasonings and salt. Cover and refrigerate for at least 2 hours, or overnight. (Alternatively, you can slice the onions and combine with the meat. However, onion juice tenderize the meat, so when sliced, they aren’t as effective.)
  4. To grill the meat: preheat the grill over medium high heat. Clean and lightly oil the grates.
  5. Thread the meat onto metal skewers and arrange them on a baking sheet.
  6. Once the grill is nice and hot, place the skewers on the grill and grill for about 8 minutes, turning on all sides. You can cover the grill for couple of minutes, but watch for flames. You don’t want big flames burn your kebabs.
  7. To check for doneness: use a meat thermometer. The internal temperature should read 160°F.  If you don’t have a thermometer, get one asap! But in the meantime, cut into the biggest piece. If the juices are clear, it’s ready!!!
  8. Serve immediately. (These grilled mixed vegetables are perfect side dish!)

Note 1: For juicy, tender pork kebabs, I recommend pork shoulder, which consists of two parts: Boston butt and picnic roast. You can’t go wrong with either cut. Boston butt is more marbled, which means it’s fattier and has more flavor. Fatty meat yields more flavorful kebabs, because fat drips down into the fire, releasing amazing smoke flavor back into the meat.

Note 2: Onion juice tenderizes the meat. Mixing grated onion (without juicing) with the meat will still tenderize the meat, but onion pieces burn during grilling. You can use sliced onions too for marinating meat, if you prefer, but as you can imagine onion slices won’t produce as much onion juice.

All images and text ©Shinee D. for Sweet & Savory

Made
this
recipe?

Snap a photo and submit it here. OR
Share it on IG with #sweetandsavorybyshinee

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

This post was originally published on August 3rd, 2015, and last updated on July 27th, 2020.

don’t miss a recipe!

Subscribe to receive weekly updates:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


33 comments

  1. Shashlik is not a Russian cuisine by any means. The etymology of the dish name is from Crimean Tatar shyshlyk (if transliterated), who are believed to invent the version close to one you describe in the recipe, but made it from lamb. Dish was brought to Russia and the rest of the Soviet Union as they were absorbing countries of Central Asia and annexed Crimea. In Eastern European countries that used to be a part of SU shashlik is made from pork neck since it is high in fat and meat doesn’t overdry on the open fire/coals.

  2. Growing up in the Ukraine we lived off these 😍 Last summer I took my fiance back there to visit my grandparents and now he loves them just as much as me😊😊

    • Yay, Masha! I know what you mean, I grew up eat these all summer long too! 🙂 And my husband and the in-laws love these too. Hope you and your husband try this recipe this summer. And if you do, let me know how it turns out. 🙂

  3. Hi. This looks just like the shashlik we had at a little place along the Tomb River in Siberia. They served it with flatbread and some sort of red sauce. I’ve been looking all over for that red sauce recipe. Any idea what it might be?

    • Hi, Kim! I personally never had red sauce for meat. But I know that in Caucasian cuisine, they serve red tomato-based sauce with shashlik. Not sure if that’s what you mean. I know you said you had in Siberia, which is far from Caucasus, but I really don’t know what kind of red sauce they serve in Siberia.

      • Thanks for getting back to me. It was just some sort of chunky red “salsa” they kept on the table. I’ll find a recipe one of these days. 🙂 It took me a long time to find a recipe for the rolled waffles filled with caramel they also served there. Tiny place, limited menu, but wonderful food.

        • The sauce you’re referring to is called “Adzhika”, and contain no tomato. It’s made from pureed red bell peppers, garlic and chili peppers, along with spices and herbs.

        • Ron, thank you so much for letting us know!!

    • There’s also a version of this served with a  pomegranate and red wine sauce, and I’ve seen recipes that suggest sumac, which is tart and red.

  4. These kebabs look fantastic! Thanks for linking up with What’s Cookin’ Wednesday!

  5. I like the idea of the simple over night marinade really makes the prok tender, I’d use quater onions as my veg of choice, Thanks for sharing!

  6. Man, just seeing your first picture took me back to the month I spent in Russia! We had so many pork and chicken kabobs that month! Thanks for sharing at Lou Lou Girls’ Fabulous Party.  — Amy @ http://thegiftedgabber.com

  7. Another great recipe! I would love for you to share this sweet creation over at my link party Making Memories Mondays going on now! 🙂
    Cathy

  8. I adore discovering new cuisines! PINNING! I have to try this – just starting to learn about Russian food!

  9. I know. I wish summer could last forever! 
    These look amazing! I wonder if my boyfriend tried this when he spent a year in Russia to study. I would love some of these right about now!

  10. I looooove pork kebabs! Love the combination of flavors you have going here. Coriander has become a favorite in my kitchen!

  11. I love this recipe! Sometimes I find that pork can be dry and bland, but these kebabs look really flavourful! Thanks for the inspiration 🙂

  12. Gorgeous pictures! These kebabs looks amazing!  🙂

  13. I love how creative your recipes are! You’re always introducing me to amazing things I’ve never heard of — these look super good!

  14. Shinee, my husband spent a year in Russia teaching English. .  I need to make these kebabs for him!!! love these!!!!

  15. I’ve never heard of this, but it’s so intriguing! Love all the spices 🙂