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Georgian pork kebab

Georgian Pork Shish Kebab (Shashlik)

The juiciest, most vibrant, and irresistibly delicious! Georgian pork shashlik comes out remarkably soft and tender. The spices, the marinating time, and the quality of the meat all play a key role. Treat your loved ones to a fantastic dish for a holiday or a family dinner!

Pearl

Recipe author

Composition / ingredients

Servings:

Pork

1500

Onion

Vegetable oil

Bay leaves

Salt

Ground black pepper

Red wine vinegar

Paprika

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 14 g

Fats 56 % 19 g

Carbohydrates 3 % 1 g

233 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you grill Georgian shashlik? Gather all the ingredients listed. Which meat is best? Pork, young beef, or veal all work great. I used a piece of pork neck. One key point: the tastiest, juiciest shashlik comes from fresh meat that's never been frozen.
Step 2:

Rinse the meat and pat it dry with paper towels to remove excess water. Cut the pork into small pieces. Try to make them all the same size, so they marinate and cook evenly. Put the pieces in a deep bowl suitable for marinating.
Step 3:

Peel the onions and cut them into small pieces.
Step 4:

Put the chopped onion in a separate small bowl. Add a little salt and ground black pepper.
Step 5:

Squeeze and mash the onion with your hands as you stir, so it releases its juice.
Step 6:

Add the onion to the pork. Add the paprika, your favorite dried spices, and the bay leaves to the bowl, and season with salt to taste. Pour in the vegetable oil and red wine vinegar.
Step 7:

Mix everything thoroughly. Cover with a lid or wrap the bowl in plastic wrap and let it sit at room temperature for anywhere from 30 minutes to 2 hours. You can also leave the meat to marinate in the fridge overnight.
Step 8:

Light the grill. Thread the pork pieces onto skewers. Set the kebabs on the grill and cook over hot coals, turning them now and then, until done. Ours was ready in 20–25 minutes.
Step 9:

Serve while it's still hot! Offer fresh herbs, vegetables, and a variety of sauces alongside the meat.

You can leave the vinegar out if you like — the shashlik will still be delicious. You can also thread fresh vegetables or onion rings onto the skewers between the pieces of meat. Enjoy!
To keep your eyes from watering while you cut onions, rinse the onion and the knife in cold water. Your cutting board won't hold on to the onion smell if you rub it with a slice of lemon before cutting.
Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and pungent flavors is different, always season to your own taste. If you're using a spice for the first time, go easy — some, like chili pepper, are especially easy to overdo.
Which cut of pork is best for shashlik? Go for pork neck (collar) with streaks of fat running through it. That's what makes the kebab juicy and tender.