Name: Russian-Style Grilled Meat Skewers with Onion Marinade
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 skewers
Cuisine: Russian
Ingredients: 2 lb (900 g) boneless pork shoulder, cut into 1.5-inch cubes; 2 large yellow onions, thinly sliced; 3 tbsp white vinegar or apple cider vinegar; 2 tbsp sunflower or vegetable oil; 1 1/2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp ground coriander; 1 bay leaf, crumbled; 2 medium yellow onions, cut into 1-inch rings; Neutral oil, for brushing the grates; Fresh dill and parsley, chopped, for serving; Crusty rye or white bread, to serve

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Russian shashlik is the quintessential summer grill dish: juicy cubes of pork shoulder marinated in a sharp onion-and-vinegar brine, then threaded onto skewers and charred over open coals. The simple, pungent marinade tenderizes the meat and gives it a savory tang that pairs beautifully with sweet grilled onions and a hunk of crusty bread.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Servings4

Yield4 skewers

Nutrition Facts

Per serving (estimated)

425 kcalCalories
24 gFat
7 gSaturated Fat
9 gCarbs
2 gFiber
4 gSugar
40 gProtein
640 mgSodium
720 mgPotassium
45 mgCalcium
2.8 mgIron
9 mgVitamin C
8 mcgVitamin A

Ingredients

For the pork and marinade

2 lb (900 g) boneless pork shoulder, cut into 1.5-inch cubes
2 large yellow onions, thinly sliced
3 tbsp white vinegar or apple cider vinegar
2 tbsp sunflower or vegetable oil
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp ground coriander
1 bay leaf, crumbled

For assembling and grilling

2 medium yellow onions, cut into 1-inch rings
Neutral oil, for brushing the grates
Fresh dill and parsley, chopped, for serving
Crusty rye or white bread, to serve

Directions

In a large bowl, toss the sliced onions with the salt and massage with your hands for about 1 minute until they release their juices. Stir in the vinegar, oil, pepper, coriander, and crumbled bay leaf.
Add the pork cubes to the bowl and mix thoroughly, pressing the onion slices into the meat so they coat every piece. Cover and refrigerate for at least 4 hours, ideally overnight (up to 24 hours), stirring once halfway through.
If using wooden skewers, soak them in water for 30 minutes. Remove the pork from the marinade, discard the spent onions, and pat the meat lightly with paper towels so it browns rather than steams.
Thread the pork cubes onto skewers, leaving a little space between pieces for even cooking, and tuck 1-2 onion rings between the meat on each skewer.
Build a hot charcoal fire and let it burn down until the coals are ash-covered and give strong radiant heat. Brush the grill grates with oil and lay the skewers across them.
Grill the skewers for 10-14 minutes total, turning every 2-3 minutes, until the pork is deeply browned on the outside and just cooked through (internal temperature 145°F / 63°C). The onion rings should be charred at the edges.
Transfer the skewers to a platter, tent loosely with foil, and rest 3-5 minutes. Sprinkle generously with fresh dill and parsley.
Serve immediately with the remaining grilled onion rings, a side of fresh tomato and cucumber salad, and thick slices of crusty bread to soak up the juices.

Cook’s Notes

Pork shoulder (not loin) is essential – the fat keeps the skewers juicy over high heat; lean cuts will dry out quickly.
For the most authentic Russian flavor, let the meat marinate in a cool place (not the fridge) for 2-3 hours using a traditional kefir-based marinade instead of vinegar.
Always grill over real charcoal or hardwood for the smoky crust that defines shashlik – a gas grill works but won't deliver the same depth.
If you only have lamb, substitute it 1:1 for the pork and add an extra tablespoon of vinegar to cut through the richness.
Don't skip the resting step; the juices redistribute and the meat finishes cooking gently off the heat, preventing dry centers.