📝 About This Recipe
Originating from the Caucasus and embraced as Russia's ultimate summer pastime, Shashlik is more than just a kebab; it is a celebration of fire and patience. This recipe uses a traditional high-acid marinade to break down the proteins, resulting in incredibly tender, smoky morsels of meat with charred edges. The secret lies in the 'onion-to-meat' ratio and the gentle infusion of aromatic spices that evoke the rustic charm of a dacha garden party.
🥗 Ingredients
The Meat
- 4.5 lbs Pork Shoulder (Butt) or Neck (cut into 1.5-inch cubes with some fat intact)
The Traditional Marinade
- 4 large Yellow Onions (half grated into a pulp, half thinly sliced)
- 1.5 cups Mineral Water (Sparkling) (the carbonation helps tenderize the fibers)
- 3 tablespoons Red Wine Vinegar (high quality)
- 2 tablespoons Vegetable Oil (to help the spices coat the meat)
- 4 pieces Bay Leaves (crushed slightly)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 2 tablespoons Kosher Salt (adjust to taste)
- 1 teaspoon Dried Coriander (ground)
- 1 teaspoon Smoked Paprika (for a hint of depth)
Accompaniments & Garnish
- 1 medium Red Onion (very thinly sliced into rings)
- 1/2 bunch Fresh Cilantro (roughly chopped)
- 1/2 bunch Fresh Dill (finely chopped)
- 1/4 cup Pomegranate Seeds (for a tart crunch)
👨🍳 Instructions
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1
Prepare the meat by trimming any excess tough silver skin, but ensure you leave the marbleized fat; this is essential for keeping the shashlik juicy over hot coals.
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2
In a very large glass or ceramic bowl (avoid metal to prevent off-flavors), combine the grated onion pulp and sliced onions with the salt. Massage the onions with your hands for 2 minutes until they release their juices.
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3
Add the pork cubes to the onion mixture. Add the cracked peppercorns, coriander, paprika, crushed bay leaves, oil, and vinegar. Toss thoroughly to coat every piece of meat.
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4
Pour the sparkling mineral water over the mixture. The bubbles help the marinade penetrate deep into the pork. Press the meat down so it is mostly submerged.
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5
Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, though 24 hours is ideal for the most authentic texture.
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6
Remove the meat from the refrigerator 1 hour before cooking to bring it to room temperature, which ensures even grilling.
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7
Prepare your charcoal grill (a Mangal is traditional). You want medium-high heat with a thick layer of glowing white coals; avoid open flames which will soot the meat.
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8
Thread the meat onto long flat metal skewers (shampurs). Do not crowd the pieces; leave a tiny gap between them so the heat can circulate and sear all sides.
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9
Place the skewers over the coals. Let them sear for 3-4 minutes without moving them until a deep golden-brown crust forms.
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10
Rotate the skewers 180 degrees to sear the other side for another 3-4 minutes. Continue rotating every few minutes to ensure all four sides are evenly cooked.
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11
Check for doneness by slicing into the largest piece; the juices should run clear and the interior should be slightly blushing pink or white (145°F/63°C). Total time is usually 15-18 minutes.
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12
While the meat rests for 5 minutes, toss the sliced red onion rings with the fresh dill and cilantro.
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13
Slide the meat off the skewers onto a large platter lined with Lavash or flatbread to catch the savory juices.
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14
Top generously with the herb-onion mix and pomegranate seeds before serving immediately.
💡 Chef's Tips
Use pork neck if available; it has the perfect fat-to-meat ratio for high-heat grilling. Never use a liquid marinade containing sugar (like BBQ sauce) as it will burn before the meat is cooked through. If the coals flare up from dripping fat, sprinkle them with a little water or leftover marinade to douse the flame. Always use flat metal skewers rather than round ones; round skewers allow the meat to spin when you try to flip them. Don't discard the onions from the marinade; though some discard them, you can sauté them separately in a pan for a delicious side.
🍽️ Serving Suggestions
Serve with warm Lavash or pita bread to wrap around the hot meat. A side of 'Adjika' (spicy Caucasian pepper sauce) or a simple garlic-tomato sauce is essential. Pair with a crisp tomato and cucumber salad dressed with unrefined sunflower oil. Serve with chilled vodka or a robust Georgian red wine like Saperavi. Pickled cabbage (Kvashenaya Kapusta) provides a perfect acidic crunch to cut through the fatty pork.