Entree: Russia – Cossack Cuisine – Шашлык ➤ Shashlyk (Skewered, marinated chunks of meat grilled over an open flame)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 25 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1–1.5 in (2.5–3.8 cm) cubes
- 1 large onion, grated or finely chopped
- 3 tbsp (45 ml) white wine vinegar
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet paprika
- 2 bay leaves, crushed
- 1/4 cup (60 ml) water (if needed to loosen marinade)
- 8 metal skewers or 8 wooden skewers soaked for 30 minutes
- 2 bell peppers, cut into large pieces (optional)
- 8 small tomatoes or 2 medium tomatoes, halved (optional)
- Fresh parsley for garnish

Instructions

1. In a large bowl combine grated onion, vinegar, oil, salt, pepper, ground coriander, paprika, crushed bay leaves, and 1/4 cup (60 ml) water if the mixture is very thick; mix into a loose marinade.
2. Add pork cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 4 hours and preferably overnight to tenderize and flavor the meat.
3. If using wooden skewers, soak them in water for at least 30 minutes; preheat a charcoal grill to medium-high heat or set a gas grill/grill pan to high and oil the grates.
4. Thread marinated pork onto skewers, leaving a little space between pieces; if using, alternate with bell pepper pieces and tomato halves for each skewer.
5. Grill skewers over direct heat, turning every 3–4 minutes, for about 12–15 minutes total, or until pork is browned with slight char and registers 145–150°F (63–66°C) for a tender finish.
6. Remove from grill and let rest 5 minutes on a platter; garnish with chopped parsley and serve with flatbread, raw onion slices, and a splash of vinegar if desired.