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

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