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Pork kebab on charcoal on the grill

Charcoal-Grilled Pork Kebabs (Shashlik)

Grilled pork shashlik is a cookout classic! Cooked over charcoal with a little smoke, the meat comes out incredibly fragrant and delicious. There are plenty of marinades out there, but if you don't care for sharp, punchy flavors, I'd go with this version — lots of onion and sparkling water. It turns the meat out really tender and juicy.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Pork

Onion

1.5

Sparkling mineral water (carbonated)

1.5

Dry spices

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 10 g

Fats 52 % 13 g

Carbohydrates 8 % 2 g

169 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Choose a pork cut with some fat in it. Cut the pork into evenly sized chunks.
Step 2:

Peel the onions and slice them into half-moons.
Step 3:

Put the cut pork and onion together in a large bowl and mix everything well.
Step 4:

Pour in the sparkling mineral water.
Step 5:

Add the barbecue spices and salt. Mix everything well and transfer it to a good marinating container. Weigh the meat down with something heavy so it stays submerged under the sparkling water. Let it marinate for 3–4 hours in a cool spot until it's well soaked through.
Step 6:

Pick the extra onion off the meat and thread the pieces snugly onto skewers. Don't forget to brush the skewers with a little vegetable oil first.
Step 7:

Grill the kebabs over hot coals, turning them evenly on all sides so they cook through. Keep the meat about 4–6 inches (10–15 cm) above the coals, and make sure there are no open flames — you want steady heat from the coals, not fire. Eat the kebabs right away, while they're hot. Serve them with boiled potatoes or a vegetable salad. Enjoy!

Shashlik always lifts the mood. There are countless versions, but the classic one is usually made with pork. Young, juicy meat works best; steer clear of frozen, or the kebabs will turn out tough. Cut the pieces roughly the same size so they cook evenly, and thread them onto the skewers so nothing dangles off the ends. The easiest fuel is ready-made lump charcoal, and a proper mangal grill is the best setup for cooking it. A wire grill grate works in place of skewers, too.