Chunks of pork marinated in onion and vinegar, threaded onto skewers and grilled over open coals until charred and juicy.
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.
Serves 5
Grate one onion and combine with vinegar, oil, coriander, salt, pepper and bay leaves in a large bowl or zip-top bag.
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.
Thread the marinated pork onto skewers, alternating with pieces of the second onion, leaving small gaps between pieces so heat circulates.
Light charcoal and let it burn down to glowing embers with no visible flame.
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.
Rest the skewers 5 minutes off the heat before serving.
Serve with warm flatbread and a scatter of fresh dill and parsley.
Marinate overnight if possible — grated onion needs time to work its tenderizing effect deep into the meat.
Leave small gaps between pieces on the skewer so the heat reaches all sides and chars evenly.
Cook over real glowing coals rather than an open flame; too much direct fire chars the outside before the inside cooks through.
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.
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.
Shashlik traveled to Russia from the Caucasus, likely from Georgian or Armenian mtsvadi traditions, and became a fixture of Russian outdoor summer cooking by the 19th and 20th centuries, especially tied to dacha culture and weekend gatherings outside the city.
You'll get some flavor, but the tenderizing effect of the onion marinade really needs at least 4 hours, and overnight is best for genuinely tender meat.
A gas grill on medium-high with the lid closed works, though you'll get less smoky char; alternatively, broil the skewers on high, turning often.
It's usually overcooked — pork shoulder chunks should come off the grill around 145-150°F internal; beyond that they dry out and toughen regardless of the marinade.
Per serving (260g / 9.2 oz) · 5 servings total
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