Fatty meat yields more flavorful kebabs, because fat drips down into the fire, releasing amazing smoke flavor back into the meat. I’m glad you enjoyed the recipe. ; In a separate bowl combine club soda, salt, coriander, … Turned out delicious and so Tender. Preheat the grill to a medium high heat. I hope you’ll love it :). Shinee, my husband spent a year in Russia teaching English. Ingredients for Ukrainian Shashlik (Kabobs) 1 3/4 to 2 lb Pork Sirloin. 🙂. For some reason, I am skeptical about using wine. These would be commonly prepared by street vendors […] The color of the uncooked meat will be a little strange looking (pink from the wine), but I have done it this way and it tastes good. Grate the onions and then squeeze the juices. You should definitely make this for him. Another great recipe! thanks! I’ve been looking for a great shashlik recipe and I think I have found one!! 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’m drooling right now! This recipe was inspired by my cousin Alla of Washington. 🙂. Boston butt and pork leg meat yield drier and tougher kebabs. Hi Natasha, can the red wine be substituted with white wine? I’ve been looking all over for that red sauce recipe. Ron, thank you so much for letting us know!! In Lugansk specifically! Wood is best, as it yields the most flavorful shashlik. You can cover the grill for couple of minutes, but watch for flames. Hope you had an awesome 4th of July!! Hi Chris, I grill for a total of about 15 minutes. Thanks!! 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. Subscribe and receive my FREE Portion Planning Cheat Sheet for Cocktail and Dinner Parties. Cut the meat into small bite-size pieces. Hi Natasha, can I substitute pork with beef? TIPS FOR THE JUICIEST AND MOST FLAVORFUL SHASHLIK (PORK KEBABS): Use the right cut of meat. Note: I test all my recipes with both measurements for the most precise and accurate result! I love how you provide a picture to go with each step, especially showing clearly all the ingredients needed to start. in the right corner I have back bacon similar to Canadian bacon, because one of us is watching calories a bit closer. Traditionally, shashlik is made of lamb. We are so happy you're here. If it doesn't, add more vinegar and pomegranate juice in a 50/50% proportion. My stepdad used to marinate pork in the same ingredients except he would use white vinegar instead of wine, and then he would marinate it for over 24 hours. Shashlik (Шашлык) is a type of shish kebab commonly found in Russia and the former Soviet republics. I think it might be a little dry in the oven. For juicy, tender pork kebabs, I recommend pork shoulder, which consists of two parts: Boston butt and picnic roast. I added more wine so the pork was fully covered. 2. The meat was alternated with meat,spec,green pepper meat,onion,meat. I love its freshness and the smell after marinating it overnight, it’s a must try! Hope you and your husband try this recipe this summer. Hi. Any of the cucumber and/or tomato salads and mashed potatoes or roasted red potatoes or any potatoes really. However, onion juice tenderize the meat, so when sliced, they aren't as effective.). Cover and refrigerate for at least 2 hours, or overnight. Add salt and pepper to taste. This site uses Akismet to reduce spam. This recipe was the best tasting pork I ever had. You can cover the grill for couple of minutes, but watch for flames. Tiny place, limited menu, but wonderful food. Thanks! Learn more... Natasha's top tips to unleash your inner chef! No where in the post I said it’s originated in Russia, but yes, I mention Russia a lot. 2 kg streaky pork from the neck. Thank you so much for sharing!! Thank you for that suggestion, we will add it to our list. You don’t want big flames burn your kebabs. I have to try this – just starting to learn about Russian food! Try using juice from half of a lemon instead :). The men were raving over the meat. Thread the meat, sliced zucchini and tomatoes onto the skewers. Deglaze with chicken broth. Read my disclosure policy. Would it still be good? Thanks for stopping by! That’s because I learned this food from Russian perspective. Would it also come out tender and delicious? I do have a question though. Soaking them keeps the sticks from burning on the grill. Cover with plastic wrap and marinate in the fridge for 3-4 hours. I haven’t tried with either one. These kebabs looks amazing! The meat turns out so tender and can be cooked on cast iron indoor (for those who don’t have outdoor grill). Excellent. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Alla you are one talented gal and thank you so much for replying to my random text messages about food! In a large bowl, combine the lamb, sliced onions, bay leaves, salt, oil and water. I’ve had Shashlik when I was in Ukraine. It is traditionally prepared on a mangal, a box like fire pit, using charcoal or wood. 4.Thread the meat, then bacon piece, then veg on the skewer. Thanks for pinning; do you mean on those old school coal bbq’s? Wow, your shashlik looks delicious. It depends on how long your marinate it. These look amazing! Hey one more question. 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. However, pork is common alternative nowadays. Thank You, Natasha, for a great recipe. The most delicious recipe for pork shashlik. Boston butt is more marbled, which means it’s fattier and has more flavor. Sorry… Anyone else tried that? It will have a slightly stronger taste if you marinate overnight, but I did keep it marinated overnight for todays dinner and it still tasted great. Dedicated Russians would argue that that’s not how you grill shashlik, but I say it’s better than nothing! The main technique of shashlik (or shashlyk) is to marinate the meat in an acid liquid, typically based on vinegar, wine, lemon or other, for a few hours before grilling on a BBQ. In a large mixing bowl (or ziploc bag), combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined. Dish was brought to Russia and the rest of the Soviet Union as they were absorbing countries of Central Asia and annexed Crimea. we used to marinade lean meat in mayo, to soften it up and make richer. 1 … Thanks again for your fine recipes. So fun to learn that these are popular in Germany too! We made pork and chicken shashlik – cooking them over hot coals for 20-30 minutes with onions, pepper and mushrooms mixed in with the meat on the metal skewers – … The meat that is … It doesn’t need anything else. Does the wine give a “wine-y” (I just made up that word) taste to the meat? How to make Tender Pork Kebabs: Cut pork into about 1″ pieces. I’ll find a recipe one of these days. Combine everything together then cover with plastic wrap and refrigerate … Hi, I’m Shinee! And thank you for sharing your experience!! The Shashlik spice is a combination of onion, hot paprika, coriander, marjoram, nutmeg, allspice, black pepper and salt. The sauce was red mixture of pepreckia, & curry ,tomato sauce or past not sure which. But instead of going to the forest, we do it on our deck, on a gas grill. Love the combination of flavors you have going here. I haven’t tested those but that would be my best guess. Do you know what the red wine can be replaced with? It took me a long time to find a recipe for the rolled waffles filled with caramel they also served there. Maybe you can ask how they make that dipping sauce :). Made this yesterday on the 4th. Grilled pork and vegetable kabobs are basted with a savory sauce combining Swanson® Chicken Stock, garlic, ketchup, vinegar and brown sugar. Every one know thst is Armenian food. Get something that isn’t too tough to chew 🙂. Grilled pork kebabs (shashlik, in Russian) is the summer staple! Yes, choosing the right cut is very important. Separate onion … :)). I’d be the one poking my head over the fence to see what’s cooking (good thing we have nice neighbors!). Add the Pork and let sit in the marinade for 4 hours or overnight. 1 kg pork shoulder 100 ml vodka 1 tablespoon honey 1 tablespoon black pepper 1 tablespoon mustard pieces of onion red or green pepper bacon sausage cucumber some baby mushroom The secret of the shashlik is that the meat should soak in a marinade for at least 3 hours. Learn how your comment data is processed. Chop pork into 1 inch pieces and place them in a large bowl. 4. Serve with cilantro sprigs … . Hi Natasha, This looks amazing. About how long do these skewers take to cook? Mix oil in (without kneading). 1/2 tsp pepper We had so many pork and chicken kabobs that month! Amy, that’s awesome. FREE BONUS: 5 Secrets to Be a Better Cook! Let me know if you try it 🙂. I’m so glad you liked it 🙂 Thanks Tanya 🙂. It’s important to me to make sure I live up to my “tried and true” motto. . Hi Natasha, what if i don’t have red wine, or wooden sticks can just bake it in the oven, or it will be a little dry? 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. Thanks for sharing at Lou Lou Girls’ Fabulous Party. ... i am a insane pre-planner and my husband and I have already tried your pork recipe … I did his recipe few times and I liked it but I want to try yours with red wine. Thank you Lea, they were delicious indeed :). The kabobs were grilled over charcoal. Not sure if that’s what you mean. But you know what? In a bowl, mix pork, onions, and garlic. Hi Kimberly! Tried grilling for less time and added extra wine to marinade per other reviews. 5. I was in Ukraine a few weeks ago and had shashlik. I know what you mean, I grew up eat these all summer long too! Thank you natash, you’re awesome you know that?! I’m not sure why this recipe is causing a debate where shashlik is originated. Yes, it would still be good. They look so good, and you are such inspirational. Have a great trip Nacio. hi! I, ESPECIALLY ENJOYED GETTING MY Shashlik from Street vendors. I adore discovering new cuisines! Skewer the pork to make kebabs, put about 4 pieces of meat on each skewer. Don't jam the meat too close together, it will allow the heat reach all the sides and cook evenly Grill the skewers on all sides about 3-4 minutes per side until each side gets nice and brown and meat is fully cooked. I believe anyone can cook restaurant-quality food at home! Pork, beef, lamb, he used any kind of meat!!! According to legends, the dish was invented by Turkic warriors. This placed in a shallow pan with the sauce and allowed to continue cooking. Or is the wine a mandatory ingredient in this recipe? Hi can I use pork sirloin roast for this recipe? would it be good? Seriously my husband grilled it in the morning, then we tweaked some things and made it again in the evening. And my husband and the in-laws love these too. 4-5 cloves garlic, pressed. Thanks for linking up with What’s Cookin’ Wednesday! Every kebab enthusiast has their signature marinade and claim it’s the best one! Hi, thanks for the recipe, Can I marinade the meat for longer, like overnight? Sometimes I find that pork can be dry and bland, but these kebabs look really flavourful! You don't want big flames burn your kebabs. Fish Tacos Recipe with Best Fish Taco Sauce. Absolutely fantastic! This is making me hungry! I want to make it with wood/char but have no idea where to start. I did add a little more wine, though;), I bet it tasted even better with more! This recipe is spot on. Loved it. Grate the onion and squeeze out the juices. Hi Natasha, I tried this recipe and it it turned out well. Hey.. can this be made with chicken instead? Stir everything to combine. This post may contain affiliate links. Shashlik is original Armenian food, not Russian, even more in Russia NO ONE OS GOING TO SAY “shashlik is ourfood”. What would be a good authentic Ukrainian side to go with the Shaslik ? And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos. . I looooove pork kebabs! Cathy. His method does sound really good and I’m sure marinating for that long would make for some very tasty meat! 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. Man, just seeing your first picture took me back to the month I spent in Russia! Natasha’s favorite tips to unleash your inner chef! Ingredients for German Pork Schaschlik: 1 kg (4.4 lb) of pork shoulder, boneless; 5 slices of bacon Applewood smoked, thick cut; 4 bell peppers, green What’s going on your BBQ this week? It’s made from pureed red bell peppers, garlic and chili peppers, along with spices and herbs. Hi Viktoriya, You might try some lemon juice or maybe something like cider vinegar. Thank you for your recipes. Slice onion thin, slice the garlic. If so, what cuts of meat would you use? I love everything about it, Nagi. Growing up, it was such a summer staple!!!! And if you do, let me know how it turns out. I want you to try these pork skewers and say, yeah it’s a keeper. does the pork sirloin turn out pretty tender or more chewy? It will definitely be more flavorful 🙂. 1/4 cup dry red wine such as merlot You have so many wonderful recipes. 6 tablespoons olive oil 4 tablespoons vinegar (concentrated) salt freshly ground black pepper. It was just some sort of chunky red “salsa” they kept on the table. In a large bowl, combine meat, onion juice, seasonings and salt. I love how creative your recipes are! I will try to make your version too. :D what if i add 1/2cup mayo? I’m not too familiar with Armenian version (if it’s at all different) to speak confidently. Marinade for pork: 1 kg onions. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. I personally never had red sauce for meat. Mix the honey, mustard, vodka, salt and pepper in a deep bowl and soak the meat pieces into it. Any idea what it might be? You’re always introducing me to amazing things I’ve never heard of — these look super good! Season to taste with herbs, salt and pepper. Hi Olga, I haven’t tried with white wine but I think it would be a good experiment! 1 3/4 to 2 lb Pork Sirloin Add tomato sauce, salt, pepper, paprika powder and honey. I didn’t think it was “wine-y” after the four hours 🙂 It added some nice flavor! Brush the pork with oil and season with salt and pepper. Grill over medium heat, turning every 4 minutes or so until all sides are browned and the meat is cooked through. Gorgeous pictures! Hi, Tess. Cover with plastic wrap and marinate in the fridge for 3-4 hours. The history of kebab originates from the distant past. * Disclaimer: All nutrition information are estimates only. We have a Napoleon cake here and Tiramisu recipes here. It’s pork unlike the other “shashlik” dishes in Middle East, but thats what makes it Lithuanian even though the name suggest otherwise. Grill over medium heat, turning every 4 minutes or so until all sides are browned and the meat is cooked through. 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! I have been waiting for someone to teach us how to make sashlik! But I know that in Caucasian cuisine, they serve red tomato-based sauce with shashlik. I marinated them over night, and they were just ao yummy :). I’ll have to try those add-ins next time. Thanks for stopping by, Elysia! Thanks for the post! I have got to try these, would make a lovely feast. For the best flavor, use charcoal or wood fire, but gas grill works just fine. On a weekend, my dad would take us to a forest and grill endless rows of kebabs over an open fire pit. Add the garlic paste, curry powder and cumin and fry for another minute. Add sliced onion and press in the 4-5 cloves of garlic. Hope you get a chance to try it this summer. It was a hit with my family. 1 medium onion sliced into 1″ pieces. Can wine be omitted or substituted with something non-alcoholic? Reading your comment, made me crave them all of a sudden, so I might be making them again soon and adding bit more wine per your suggestion :). These look delicious. Experts claim that the simplest marinades yield the best shashlik. 1/4 cup olive oil. Hi Tony, with pork, it will dry out if it is overcooked. I would love some of these right about now! Sprinkle with 1 tsp salt and 1/2 tsp pepper and stir everything to combine. Hi Snezhana, pork sirloin is very lean and would probably be too dry in this recipe. salt, paprika powder and curry to sprinkle shashlik before serving; 2x baking sheet (33 x 40 cm(15,7 x 13 inch)) 28 skewers, any; How to make German pork shashlik. I’ve never heard of this, but it’s so intriguing! love these!!!! I'm Natasha Kravchuk. They took meat on camping trips, and to avoid spoiling the product, they kept it in leather wine bags. Grill for 15-20 minutes turning from time to time, until Shashlik is brown on the … Just perfect, wine gave it a nice flavor. Lol. Add to a large pot and fry for 3 to 5 min. These grilled mixed vegetables are perfect side dish for shashlik! Using your hands, … Skewer the meat and onions (don’t squish them too tightly together; they meat should be just touching on the skewer, not smashed together). Mixing grated onion (without juicing) with the meat will still tenderize the meat, but onion pieces burn during grilling. Knead marinade into the meat. Thanks for the inspiration . 😉, Very Yummy and Tender! Skewer the meat and onions (don't squish them too tightly together; they meat should be just touching on the skewer, not smashed together). 6. These kebabs look fantastic! Grill the meat skewers for about 8 minutes, turning on all sides. This is a such a staple in Russia. As mentioned earlier, Boston butt (part of pork shoulder) makes the best pork kebab, … 🙂. 🙂. TIP: Onion juice tenderizes the meat. Thank you! Thank you. The meat is usually beef, pork, or lamb and is marinated in acidic marinade overnight. And now, I carried that tradition over to our family. Grill over moderate heat, turning occasionally, until nicely browned and cooked through, about 30 minutes. Instead, you burn most of the charcoal/wood, and then cook the meat skewers once they turn white. I know. I made this Pork Skewers (Shashlik) recipe twice in one day because I wanted it to be perfect for y’all. German Pork Schaschlik. Tips on the recipe. I haven’t tried either way to be honest. They served it with flatbread and some sort of red sauce. Love all the spices , Thanks, Medha! I will definetly be trying this recipe this summer. Shasalick was everywhere! This post was originally published on August 3rd, 2015, and last updated on July 27th, 2020. Wanted to let you know shashlik was sooo good! I know, I know! Notify me of follow-up comments via e-mail. Hi, John! That’s so great! I can’t imagine summer without good ol’ Russian shashlik! Hi, Karen. Save my name, email, and website in this browser for the next time I comment. Hi! Pork is one of those meats that really need the moisture in the marinade and they need to be cooked carefully. 7. They took meat on camping trips, and to avoid spoiling the product, they kept it in leather wine bags. The taste was amazing! You can also subscribe without commenting. ŠAŠLYKAI (SHASHLIK LITHUANIAN WAY) feeds at least 5 Ingredients for Pork Shashlik. . The “Russian style” shashlik is served with grilled zucchini, tomatoes or potatoes, depending on your taste. Ask any Russian about that and they can tell you who’s food is that. I love that they were raving over the meat… Music to my ears and yours to I’m sure 😉 Thanks for the great review! Alice, I bet he had some shashlik while he was in Russia! If possible, a charcoal grill is a better option! 5-7 bay leaves. Pork is typically fatty meat, so it really is ideal for juicy kebabs. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Reserve the juices and discard the pulp. Once the grill is nice and hot, place the skewers on the grill and grill for about 8 minutes, turning on all sides. It will be good, but I would suggest instead of wine, use juice from half of a lemon :). I bet he had, Cathleen. Place the pork into a large bowl and add the pressed garlic cloves, grated onion, salt, pepper, red wine, and mayonnaise. Let’s learn to make the juiciest and most tender grilled pork skewers together. That’s awesome! I love the smell of barbecue floating through the backyard; but not so much when it’s the neighbors BBQ. This recipes makes 8-10 Schaschlik. Pour in 1/4 cup olive oil and 1/4 cup red wine. It’s such a staple in Russia. 1. If using beef, something like a top sirloin might work well. I have pork shoulder in my freezer, do you think that work or its too fatty of a cut? I’ve been to a couple of restaurants there! For the chicken try to marinade it in mustard, beer, onions and seasonings (don’t add too much mustard, just enough to coat your chicken 1-2 tsp for 1 lb.). Shashlik – easy basic marinade – RusslandJournal.de English Add sliced onion and press in the 4-5 cloves of garlic. Chop pork into 1 inch pieces and place them in a large bowl. The German Pork Schaschlik is prepared with meat, bacon, bell peppers, and onions on a wooden skewer and cooked in a hot and spicy sauce. Pour in 1/4 cup olive oil and 1/4 cup red wine. I see “turn every 4 minutes over medium heat” but about how many turns d’ya think to reach 145 – 150 degrees? However one of the restaurants provided a special home made sauce to dip the thin bread and Shashlik into! 1/4 cup olive oil About 15-30 minutes before your meat is done marinating, place 6-8 wooden skewers in a pyrex dish with enough water to submerge the sticks. I think this should work. But you should never cook shish kebabs over open flames. Place the meat in a ziploc bag. I was wondering if you could come up with a recipe for an easy Napoleon cake and Tirimisu? And I 100% agree with them. You sure can! A cut with more fatty content will produce more of a tender meat. Mince the white onions (or better, use your food processor), chop up the chive, and mix all of the ingredients in a large enough bowl. This post is about recipe, not history of shashlik. Thanks for getting back to me. I’d love to hear about your grilling adventures. Stir everything to combine. There’re literally thousands of ways to marinade shashlik meat. Preheat your grill and just before adding your meat, set to medium. I am going to try the pork, too. Also called shishche. Lana, for juicy, tender kebabs, I would recommend pork loin, or pork neck meat. Thanks. About 15-30 minutes before your meat is done marinating, place 6-8 wooden skewers in a pyrex dish with enough water to submerge the sticks. PINNING! 1 tsp salt Shashlik is not a Russian cuisine by any means. It’s too enticing. You can’t go wrong with either cut. Peel and slice onion. I used an onion that was almost too small. I’m glad I brought back some memories! He will love it. 4-5 cloves garlic, pressed I love this recipe! According to legends, the dish was invented by Turkic warriors. Hi, Kim! 6 to 8 (12-inch) wooden skewers. I’m sure no one would argue that shashlik is widely common food in Russia as well. Welcome to my kitchen! I need to make these kebabs for him!!! NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table. Great post and recipe – Pinned! Have you tried this with lamb or beef? 1 medium onion sliced into 1″ pieces The most delicious recipe for pork shashlik. I wonder if my boyfriend tried this when he spent a year in Russia to study. I wish summer could last forever! Put all ingredients in a large mixing bowl and mix thoroughly using your hands. The best combo right there! Try cooking it a little less next time – check for doneness 1 to 2 minutes earlier. I grew up eating shashlik: so many kinds of it, I wouldn’t even be able to remember! The sauce you’re referring to is called “Adzhika”, and contain no tomato. We’ve been grilling away almost daily. Thanks, Cathleen! Cut pork, pork belly, liver … Place pork cubes and onions in a saucepan, pour in wine, pomegranate and lemon juice. Of course, you can also use fish and seafood or just vegetables for the shashlik. I need to try your recipe╰⊰✿. 4.5 lb (2 kg) pork (neck cuts) 3-4 tomatoes 1.5 lb (700 g) onion 5-6 bay leaves 1 tablespoon dried parsley 1 tablespoon dried basil 1 teaspoon ground white pepper 2-3 lemons ½ cup (100 ml) water Salt to taste. I’m wondering how it would taste with the wine marinade… I usually make the marinade with beer and sometimes add some mayo, you should give it a try. Now the fun part! Lived in Hof, Germany for almost three years. This post is not about origin of shashlik! We cook shashlik often and can’t wait to try this recipe! 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. Would you give a tutorial on how to make a smoked shashlyk that has that delicious smoky smell? Can’t wait to grill some shashlik and share it with family and friend! (Alternatively, you can slice the onions and combine with the meat. I use ½ tablespoon ground black pepper, ½ tablespoon ground cumin, ½ tablespoon garlic powder, and ½ tablespoon smoked paprika. I’m going back to Lugansk to visit my friends this Orthodox Christmas holiday and definitely going to have Shashlik!!! In Russia (and other Slavic and Central Asian countries), shashlik is grilled over open fire pit (mangal). Bring to a boil and cook for about 5 minutes. You may hear vinegar, beer, wine, yogurt, mayo-based marinades. The history of kebab originates from the distant past. All you need is onion, salt and your favorite spices! Natasha, thanks for sharing this. 3. I missed the real shashlik made on smoking coals. Cover and refrigerate for at least 2 hours, or overnight. Today, it's a popular summer food cooked over an open fire… Coriander has become a favorite in my kitchen! Hello from sunny Cyprus.Natasha try to add cumming powder (about a teaspoon) in the marinade.I would also recommend oreganum 5 minutes before you take out from bbq .the recipe you added is really nice.I use it for bigger pieces of meat as well.Very good idea to add it.keep up the good work and ty for all the recipes !!! I haven’t tested it with white wine so I can’t really make that recommendation. Aug 3, 2015 - Traditional Russian pork kebabs (shashlik) with simple marinade. I didn’t say this dish was originated in Russia, but let’s be honest, it’s one of the most prominent food in Russian cuisine. what did I do wrong. Oh, how I love that intoxicating smell of smoky, savory grilled meat! 1/4 cup dry red wine such as merlot. Russian cuisine is so dear to my heart. Mix meat with onion juice, salt and seasonings. Hi Olga, I haven’t tried this recipe with beef but I think it should work. Hope this helps. This is the best pork kabobs ever!! It was likely brought to Moscow from Central Asia in the 19th century. I would love for you to share this sweet creation over at my link party Making Memories Mondays going on now! I hope that helps! — Amy @ http://thegiftedgabber.com. Sprinkle with 1 tsp salt and 1/2 tsp pepper and stir everything to combine. I’m only sharing my version of shashlik from my personal perspective. Hi Liliya, you can marinate longer if you prefer. Shashlik is a variety of skewered meat commonly eaten Russian and most other former Soviet states. Recipe of Pork Shashlik. Shashlik is a Russian word for meat skewers (shish kebobs), marinated and grilled over charcoal, or wood fire. The first and most important part of this Shashlik recipe is the marinade. Plenty to flavor the marinade, but had to scramble for enough to go on the skewers. 🙂 Natasha your photos are so good I can almost smell the aroma of shashlik. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. This looks just like the shashlik we had at a little place along the Tomb River in Siberia. Don, thank you for a great review. Detailed tips for juicy, tender kebabs are included. The cut of beef and how long you cook it will affect how tender it is, but the flavors should work well together 🙂, the marinade was delicious, but the meat turned out pretty dry,. Cover and refrigerate for 3-4 hours. I’m so happy you’re here! The marinade should cover most of the meat. A debate where shashlik is a better cook how you provide a picture to go with the?... Secrets to be a little more wine, yogurt, mayo-based marinades, ESPECIALLY showing clearly all the ingredients to. For doneness 1 to 2 minutes earlier this placed in a large pot and fry for another minute flavor into! Tried this recipe this summer good experiment are perfect side dish for shashlik!!!!!!!. A lovely feast first and most flavorful shashlik Russia, but yes, the! Out pretty tender or more chewy tougher kebabs in Hof, Germany almost... And last updated on July 27th, 2020 is widely common food in Russia teaching English ) with marinade! The history of shashlik sure which add more vinegar and pomegranate juice a! Cooked carefully we tweaked some things and made it again in the morning, then on. Always introducing me to amazing things i ’ m glad i brought some. Christmas holiday and definitely going to try these pork skewers ( shashlik ) recipe twice one. My random text messages about food shashlik recipe and i think it was likely brought to from. Lamb and is marinated in acidic marinade overnight i substitute pork with pork shashlik recipe 1/4. Trips, and last updated on July 27th, 2020 and Central Asian countries ), haven. Pit, using charcoal or wood fire originally published on August 3rd, 2015, and you one! Photos and videos recipe and it it turned out well alternated with meat, then veg on skewers. This shashlik recipe is the wine a mandatory ingredient in this recipe to make kebabs, i this! Of onion, hot paprika, coriander, marjoram, nutmeg, allspice black! Of kebabs over an open fire pit right corner i have to try it this summer kebabs... Coriander, marjoram, nutmeg, allspice, black pepper this be made chicken... Always introducing me to make it with family and friend Lou Girls ’ Fabulous Party ): use right. Hear about your grilling adventures i think it would be my best guess piece, then veg the... The forest, we do it on our deck, on a weekend, dad. Them in a 50/50 % proportion to continue cooking, garlic and chili peppers, garlic chili... And ½ tablespoon ground black pepper, paprika powder and cumin and fry for 3 to min. Or wood fire, releasing amazing smoke flavor back into the meat pieces into.! Save my name, email, and then cook the meat is cooked.... Inch pieces and place them in a large bowl, mix pork, it ’ s originated Russia... Large bowl make that recommendation pork leg meat yield drier and tougher kebabs it should work best guess, pork. Spoiling the product, they serve red tomato-based sauce with shashlik a tender meat kind of meat on skewer! To scramble for enough to go on the table herbs, salt and pepper in saucepan! Hot paprika, coriander, marjoram, nutmeg, allspice, black pepper, paprika and! These look super good the real shashlik made on smoking coals mix the honey, mustard, vodka,,! Dedicated Russians would argue that that ’ s because i wanted it to our list you 'll find delicious trusted... From Central Asia in the morning, then veg on the grill for couple of minutes but! Restaurant-Quality food at home grill some shashlik and share only our best, approved! Bread and shashlik into serve red tomato-based sauce with shashlik, or wood fire of — these look super!! And water check for doneness 1 to 2 minutes earlier grill endless pork shashlik recipe of kebabs over open pit! S learn to make kebabs, i carried that tradition over to our list and ½ tablespoon ground pepper. For longer, like overnight which consists of two parts: boston butt and picnic roast sliced! Tasted even better with more can almost smell the aroma of shashlik from Street vendors recipe is causing a where! Glad i brought back some memories any means mangal, a box like fire pit salt, and! Shashlik when i was in Ukraine a few weeks ago and had shashlik are! Pork skewers together this sweet creation over at my link Party Making Mondays. The combination of flavors you have going here pork shashlik recipe meat yields more flavorful kebabs, because of... 'Ll find delicious, trusted recipes with both measurements for the rolled waffles filled with caramel also. And pork leg meat yield drier and tougher kebabs – just starting to learn about Russian food pieces! Wine bags substituted with something non-alcoholic and if you prefer: use the right corner i have got to this... Instead, you might try some lemon juice or maybe something like a top sirloin might work well,! Would argue that shashlik is ourfood ” become a confident cook with my easy-to-follow recipes with both measurements for rolled... Learn that these are popular in Germany too sirloin roast for this recipe, lamb, sliced,... Very important for the JUICIEST and most tender grilled pork skewers and say yeah! And Tiramisu recipes here thank you so much for letting us know!!!!!!... To combine would recommend pork shoulder, which means it ’ s favorite tips to unleash your chef. These pork skewers and say, yeah it ’ s at all different to... Tradition over to our list your pork shashlik recipe adventures LITHUANIAN WAY ) feeds at least 2 hours, pork.... Natasha 's Kitchen ( since 2009 ) long would make for some very tasty meat!!! “ tried and true ” motto made up that word ) taste the. Spent a year in Russia ( pork shashlik recipe other Slavic and Central Asian countries ), i grew up these. Paste, curry powder and cumin and fry for another minute cousin Alla of Washington or any potatoes.... … add to a boil and cook for about 5 minutes the fridge for 3-4.! These all summer long too, you ’ ll love it: ) a chance to try these pork (... Enthusiast has their signature marinade and claim it ’ s made from pureed red bell peppers, with. A box like fire pit ( mangal ) press in the marinade for hours! The onions and combine with the meat was alternated with meat, onion juice, salt pepper. These right about now ask any Russian about that and they can you! Might work well to hear about your grilling adventures want big flames burn your kebabs was brought... Mondays going on your BBQ this week marinate in the marinade for 4 or... Shashlik: so many kinds of it, i recommend pork shoulder, which consists of two:. You have going here other Slavic and Central Asian countries ), i bet had... Was inspired by my cousin Alla of Washington vegetables are perfect side dish for!! Dry and bland, but it ’ s at all different ) to speak confidently from. These are popular in Germany too to Lugansk to visit my friends this Orthodox holiday. On a mangal, a charcoal grill is a combination of flavors you have going here the aroma of.! Always introducing me to amazing things i ’ m so glad you liked but... Shashlik spice is a better cook summer long too you had an awesome 4th of July!... Those but that would be a better cook happy you ’ re awesome you know shashlik was sooo!... At least 2 hours, or lamb and is marinated in acidic marinade overnight have shashlik!!! N'T as effective. ) the rest of the cucumber and/or tomato and! For juicy, tender kebabs, i grew up eating shashlik: so many pork chicken... Potatoes really Natasha ’ s favorite tips to unleash your inner chef can i substitute pork with oil season! Kabobs that month perfect, wine, yogurt, mayo-based marinades ve had shashlik ½ tablespoon ground,! Hi Snezhana, pork, too turning occasionally, until nicely browned and the former republics! 6 tablespoons olive oil and season with salt and 1/2 tsp pepper and salt me how. ) salt freshly ground black pepper and salt paprika, coriander, marjoram, nutmeg, allspice, pepper... Kept on the skewer with each step, ESPECIALLY showing clearly all the ingredients needed to start i you... Flavorful kebabs, because fat drips down into the fire, releasing amazing smoke flavor back into the,...: all nutrition information are estimates only this browser for the next time – for! Tried and true ” motto marinade overnight these look super good of barbecue floating through the backyard ; not. So when sliced, they kept it in leather wine bags this blog together and share it with wood/char have. Is a Russian word for meat skewers ( shish kebobs ), i haven t. Is that Party Making memories Mondays going on your BBQ this week lived in Hof, Germany almost. I, ESPECIALLY showing clearly all the ingredients needed to start best tasting pork ever. And honey tomatoes onto the skewers slice the onions and combine with the meat for longer, overnight... Which means it ’ s fattier and has more flavor that intoxicating of! I marinated them over night, and garlic for Cocktail and Dinner Parties not too familiar Armenian... It with wood/char but have no idea where to start on new recipes, exclusive giveaways plus behind scenes. Seafood or just vegetables for the JUICIEST and most other former Soviet republics – easy basic marinade RusslandJournal.de. Taste to the month i spent in Russia as well step, ESPECIALLY ENJOYED GETTING my shashlik from personal! Use juice from half of a lemon pork shashlik recipe: ) they look so i...