Shashlik (Russian Grilled Marinated Pork Skewers)

About This Recipe

Shashlik is the skewered, marinated meat found at Russian and Caucasus cookouts, most often made with pork shoulder cut into generous chunks. The marinade leans heavily on grated or juiced onion, which contains enzymes that tenderize the meat far more effectively than oil-based marinades, along with vinegar or wine for acidity. The meat needs at least several hours, ideally overnight, in the marinade before it's threaded onto skewers with a bit of space between pieces so the heat circulates and chars each side evenly. Cooked over real coals rather than gas, shashlik develops a smoky char on the outside while staying juicy within, provided the fire isn't too aggressive. It's a dish inseparable from the Russian dacha weekend — cooked outdoors, eaten with fresh herbs, flatbread and pickled vegetables, and central to summer gatherings across Russia and the wider Caucasus region.

Ingredients

Serves 5

• 2 lbpork shoulder(cut into 1.5-inch chunks)
• 2yellow onions(one grated for marinade, one sliced for grilling)
• 0.33 cupred wine vinegar
• 3 tbspvegetable oil
• 1 tspground coriander
• 2 tspfine sea salt
• 1 tspblack pepper
• 2bay leaves
• 1 loafflatbread(for serving)
• 0.25 cupfresh dill and parsley(chopped, for serving)

Instructions

1. 1

   Make the marinade

   Grate one onion and combine with vinegar, oil, coriander, salt, pepper and bay leaves in a large bowl or zip-top bag.

2. 2

   Marinate the pork

   Add the pork chunks and toss to coat fully. Refrigerate at least 4 hours, ideally overnight.

   Grated onion works far better than sliced onion in the marinade — its juice and enzymes actually tenderize the meat.

3. 3

   Thread the skewers

   Thread the marinated pork onto skewers, alternating with pieces of the second onion, leaving small gaps between pieces so heat circulates.

4. 4

   Build a hot coal fire

   Light charcoal and let it burn down to glowing embers with no visible flame.

5. 5

   Grill

   Grill the skewers over the coals, turning every 3-4 minutes, for 16-20 minutes total until charred outside and cooked through to 145°F.

6. 6

   Rest

   Rest the skewers 5 minutes off the heat before serving.

7. 7

   Serve

   Serve with warm flatbread and a scatter of fresh dill and parsley.

Variations

• •

  Use lamb instead of pork for a version more common in the Caucasus region.

• •

  Add pomegranate molasses to the marinade for a tangier, slightly sweet version.

• •

  Serve with a simple tomato and onion salad dressed in vinegar, the classic shashlik side.

Storage

Refrigerate cooked skewers up to 3 days. Reheat gently in a covered skillet with a splash of water, or eat cold, sliced, in a flatbread wrap.

Frequently Asked Questions