Classic Russian Pork Shashlik Skewers

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Classic Russian shashlik is the beloved pork kebab of the Russian grilling tradition, featuring tender pork shoulder marinated in onion, vinegar, and spices until juicy and flavorful. Threaded onto skewers and grilled over high heat, the meat develops a smoky char while staying moist inside. Served simply with fresh herbs, raw onion, and flatbread, it's the centerpiece of any outdoor gathering.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 26 gFat
• 6 gSaturated Fat
• 12 gCarbs
• 2 gFiber
• 5 gSugar
• 44 gProtein
• 720 mgSodium
• 880 mgPotassium
• 60 mgCalcium
• 3.2 mgIron
• 22 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the marinade

• 2 large onions, thinly sliced
• 1/4 cup white vinegar
• 1/4 cup sunflower or vegetable oil
• 2 tablespoons tomato paste
• 4 cloves garlic, minced
• 1 tablespoon ground coriander
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 bay leaves

For the skewers

• 2 lbs pork shoulder, cut into 1.5-inch cubes
• 2 large onions, cut into 1.5-inch wedges
• 1 large red bell pepper, cut into chunks (optional)
• 8 metal or soaked wooden skewers

For serving

• 1 small red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut into wedges
• Lavash or flatbread, warmed

Directions

1. In a large glass or ceramic bowl, combine the sliced onions, vinegar, oil, tomato paste, garlic, coriander, paprika, salt, pepper, and bay leaves; mix well to release the onion juices.
2. Add the pork cubes to the marinade and toss thoroughly so every piece is coated. Cover and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
3. If using wooden skewers, soak them in water for at least 30 minutes. Remove pork from the refrigerator 30 minutes before grilling to take the chill off.
4. Thread the marinated pork onto the skewers, alternating with onion wedges and bell pepper chunks if using, leaving a small gap between pieces for even cooking.
5. Preheat a charcoal or gas grill to medium-high heat (around 400 to 450°F). Oil the grates lightly to prevent sticking.
6. Place the skewers on the grill and cook for 12 to 15 minutes total, turning every 2 to 3 minutes, until the pork is browned with light charring and reaches an internal temperature of 145°F.
7. Transfer skewers to a platter, tent loosely with foil, and let rest for 5 minutes to lock in the juices.
8. Serve the skewers hot over warm lavash, garnished with sliced raw red onion, fresh dill, parsley, and lemon wedges for squeezing over the meat.

Cook’s Notes

• Use pork shoulder or butt with good marbling; lean cuts like loin will dry out quickly on the grill.
• The onion-heavy marinade is traditional and tenderizes the meat, so don't skip the long marinating time—overnight is best.
• If outdoor grilling isn't possible, cook skewers under a hot broiler, turning often, or in a grill pan on the stovetop.
• For authentic flavor, make a fire with fruitwood or birch and let the coals burn down to glowing embers before grilling.
• Leftover shashlik meat is excellent the next day thinly sliced into pita with pickled onions and a smear of sour cream.

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