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Grilled Pork Shashlik on the Grate

Golden, savory, boldly seasoned, and downright delicious! Grilling shashlik on a grate is one great way to cook meat over coals outdoors. The nice thing is that the pieces can be big—unlike the smaller chunks you thread onto skewers. A fragrant marinade keeps the meat juicy and tender.

BLUE-EYED

Recipe author

Composition / ingredients

Servings:

Pork neck

1.3

Onion (Large; use 3 if you like, your call.)

Dry spices (Whatever you like. I used 1 tsp each of black pepper, ground cumin, and dry adjika, 2 tsp ground coriander, and 0.5 tsp each of dried dill, parsley, and cilantro.)

Salt (a pinch)

Soy sauce

Sugar

Whole-grain mustard (optional)

Vegetable oil

Lemon juice (Juice of half a medium lemon, optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 11 g

Fats 62 % 28 g

Carbohydrates 13 % 6 g

311 kcal

GI: 83 / 0 / 17

Cooking method

Step 1:

How do you make shashlik on a grate? Gather your ingredients. Pork neck (shoulder) is the best cut for shashlik—it has the ideal balance of meat and fat, no bones, and no thick cap of surface fat. Don't use frozen meat, which can turn out tough; go with fresh, chilled pork instead. Rinse and pat the meat dry. Trim off any membranes and sinew—they'll cause the pieces to curl and make them tough to chew. Cut the meat into large, steak-like pieces.
Step 2:

Make the marinade. Stir sugar, whole-grain mustard, and lemon juice into the soy sauce, then whisk in the vegetable oil last. Mix everything thoroughly. Use whatever mustard you like or have on hand. Plain white vinegar can stand in for the lemon juice.
Step 3:

Peel and rinse the onions, then cut them into large chunks or half-rings. Put them in a roomy bowl, add a pinch of salt, and scrunch them well with your hands. This coaxes out more of the onion juice, which will tenderize the meat.
Step 4:

Add the cut meat and dry spices to the onions and work everything together with your hands again—gently, just enough to coat the meat evenly with the spices and onion juice. Then pour in the marinade and mix well. If there isn't enough marinade, add more so the meat is fully covered.
Step 5:

Cover the bowl of meat with plastic wrap or a lid and let it marinate for 1 to 1 1/2 hours at room temperature, stirring now and then. Then refrigerate for 4–5 hours (or overnight). Take it out about 2 hours before cooking so the meat can come up to temperature.
Step 6:

Build the right heat in your grill or fire pit. The coals should have cooled a bit and be coated in gray-white ash—that's the perfect moment to start grilling. Lay the meat on the grate and set it over the coals. Once it bubbles and the fat starts to render, flip it. To keep the meat from drying out, sear each side quickly, turning it the moment it sizzles. Cooking takes about 10–12 minutes.
Step 7:

This meat also grills beautifully on skewers—just make sure it doesn't dangle. Thread it on snugly, leaving no gaps. Turn the skewers for even cooking; once browned, the dish is nearly done. Cut into the middle of one piece to check: if you see blood, it needs more time; if the juices run clear, it's ready.
Step 8:

Serve the shashlik right on the skewers or on a platter with all the pieces pulled off. Don't forget to put out rinsed fresh herbs and vegetables on the side. Enjoy!

Marinating the pork well is only half the job—grilling it right matters just as much. A few tricks: Set the skewers or grate 4–6 inches (10–15 cm) above the coals. Before letting the shashlik cook through, "seal" the meat so it forms a crust and holds in its juices—this keeps it tender and juicy. To seal it, set the threaded skewers over the coals and give them a quarter-turn three times, holding each side for a minute so a crust forms all around. Cooking time depends on how hot the coals are and how done you like your meat. If you enjoy juicy, medium meat, the sealing step alone may be enough. If the coals are cooler and you prefer it more well done, keep the meat over the heat another 3–5 minutes per side after sealing. Don't cut the meat too small—it shrinks as it cooks. Many shashlik recipes skip exact amounts and weights, and for good reason: you're working with whatever cut you picked up, big or small. Add salt and seasonings to taste, and enough marinade to fully cover the meat.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a spice for the first time, keep in mind that some are especially easy to overdo (chili pepper, for one).
When adding soy sauce, remember it's quite salty on its own. Cut back on the total salt, or you risk over-salting.
Which cut of pork is best for shashlik? Go with pork neck (shoulder) that has some fat marbling. That's what makes the shashlik juicy and tender.