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close up of pork shashlik with grilled onions and condiments

Shashlik - Grilled Pork Skewer

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Course: Appetizers, Dinner, Lunch, Main, Picnic
Cuisine: Central Asia, Eastern Europe
Keyword: Beer, Kabab, Keifer, Mayonnaise, Onions, Pork, Shashlik, Skewer
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Chef Tony Zentgraf
From central Asia comes this skewer that is pretty simple to make and is heavy on onions and needs some acid to get some authentic flavors. See the blog post for more.
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Equipment

Recipe Multiplier

  • 1 ½ lb Pork Shoulder, Butt or Sirloin diced 1" x 1 ½"
  • 2 ea Yellow Onions cut into large pieces
  • 3 ea Bay Leaves
  • 1 ea Can of Beer
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper

Shashlik Seasoning

  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • ½ tsp Paprika
  • ¼ tsp Granulated Garlic
  • ¼ tsp Granulated Onion

Quick and Simple Shashlik Dipping Sauce

  • ½ cup Mayonnaise
  • ¼ cup Ketchup
  • 1 ea Clove of Garlic minced
  • 1 tsp Granulated Onion
  • 1 tbsp Smoked Paprika

Instructions

Marinating the Pork

  • Trim fat from pork and dice into roughly 1" x 1 ½" pieces.
  • Peel and cut the onions into large chunks.
  • In a bowl, combine the ingredients.
  • Mix together and place into a non reactive pan or container. Cover and refrigerate for 12-24 hours.

Skewering and Grilling

  • Skewer the pork and onions, alternating placement.
  • Mix together the Shashlik Seasoning.
  • Season the skewers with the seasoning mix.
  • Preheat the charcoal grill & oil the grates.
  • Grill the pork, rotating to char all sides.
  • Pull the pork from the grill when it reaches 140-145°
  • Mix together ingredients of the dipping sauce. Serve the skewers with the dipping sauce. Enjoy!

Video