Pork Shashlik
⏳ Time
30 minutes + 5 hours
🥕 Ingredients
13
🍽️ Servings
4
Description
For juicy shashlik, it is best to use fattier cuts of meat, such as the neck.
Ingredients
- Spanish onions - 1 head
- Pork Neck - 2 lbs
- Spanish onions - 1 head
- Pomegranate Seeds - 1 tablespoon
- Paprika - 1 tablespoon
- Savory - 1 stalk
- Basil - 1 tablespoon
- Dill - 1 bunch
- Cilantro - 1 bunch
- Parsley - 1 bunch
- Armenian Lavash - 1 piece
- Ground Black Pepper - ½ spoons
- Coarse Salt - 2 spoons
Step by Step guide
Step 1
Slice the pork into pieces approximately two and a half centimeters thick. It's better to make them thicker, as this reduces the risk of drying out the meat while frying. Then, cut each slice into four equal pieces, ensuring the portions are uniform.
Step 2
Place the chopped meat in a container and salt it thoroughly, starting with a teaspoon of salt and adding more as needed. You can check the saltiness of the meat by frying a small piece for a taste test. Then, sprinkle the pork with pepper, paprika, red basil, and savory.
Step 3
Slice the onion into thin half-rings. It's important to use white onion, as it has a more vibrant flavor than red onion, and it’s milder than regular yellow onion. Use the same method to slice the red onion — it will be used in the salad.
Step 4
Add the onion to the pork seasoned with spices and mix everything thoroughly. You need to knead the meat for two to three minutes so that it combines well with the spices and onion, and starts to release its juices.
Step 5
Cover the container with the meat with foil and let it marinate at room temperature for at least five to six hours, or preferably overnight — then move it to the refrigerator for another hour or two in the morning.
Step 6
When skewering the meat, make sure to thread it in a way that minimizes the amount of meat hanging off the skewer, as that can lead to burning. It's best to use no more than four pieces of meat per skewer to ensure even cooking.
Step 7
The skewer should be placed over the grill (there should be no flames, just coals) and you must stay close until it's cooked: you might miss the moment and overcook the kebab. The meat needs to be turned every one and a half minutes. The entire grilling process takes about nine minutes.
Step 8
Coarsely chop the parsley, cilantro, and dill, and mix them with the red onion. Place the lavash on a plate, add the kebab on top, and then the salad. Sprinkle with pomegranate seeds. Serve with any kebab sauce.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.