Entree: Russia – Kuban – Шашлык ➤ Shashlyk (Skewered, marinated and grilled chunks of meat)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1.5-inch (3.8 cm) cubes
- 1 large onion, about 10 oz (300 g), thinly sliced and divided
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) red wine vinegar
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) ground coriander
- 2 bay leaves
- 1 tsp (5 g) sugar
- 2 cloves garlic, minced
- 2 tbsp (8 g) chopped fresh parsley
- Wooden skewers, soaked 30 minutes or metal skewers
- Lemon wedges for serving

Instructions

1. Combine 1/2 of the sliced onion (reserve remaining half), vegetable oil, red wine vinegar, salt, pepper, smoked paprika, ground coriander, sugar, minced garlic, and bay leaves in a bowl or food processor; pulse or mash until onion is mostly broken down and mixture is combined into a loose marinade.
2. Place pork cubes in a large bowl or zip-top bag, add the marinade and the reserved sliced onion, toss to coat thoroughly, cover and refrigerate for 4–12 hours (overnight for best tenderness).
3. When ready to cook, soak wooden skewers 30 minutes if using wood. Preheat a charcoal grill to medium-high or a gas grill to direct medium-high heat. Thread marinated pork onto skewers, alternating with pieces of the remaining sliced onion if desired.
4. Grill shashlik over direct heat 8–12 minutes, turning every 2–3 minutes to get even charring, until exterior is nicely browned and internal temperature reaches 145°F (63°C) for pork; larger cubes may require a few extra minutes.
5. Remove from grill and let rest 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges alongside crusty bread or lavash.