Main Page
Festive table
Caucasian pork kebab on the grill

Caucasian-Style Grilled Pork Shish Kebab

A delicious recipe for juicy shish kebab! There's nothing better than spending a weekend with the whole family at the cabin — and tasty, juicy shish kebab only makes the good times better. Every family has its own favorite kebab recipe, and I want to share one of the most-requested in ours. This kebab will win over your family and friends. You can make it with pork or with lamb.

Yulia M.

Recipe author

Composition / ingredients

Servings:

Pork

Onion

1.5

Grape vinegar

100

Dill

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 11 g

Fats 48 % 14 g

Carbohydrates 14 % 4 g

183 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

First, rinse the meat and pat it dry with paper towels. Then put it on a cutting board and cut it into evenly sized serving pieces with a sharp knife. Don't cut them too small, or they'll be awkward to thread onto the skewers.
Step 2:

Peel the onion and rinse it under cold running water. Cut it into half-rings and mix it with the cut meat.
Step 3:

Add the vinegar, salt, and pepper, and sprinkle with dried dill. Mix everything well with your hands, scrunching the onion so it releases its juices faster — this helps the meat marinate better and come out juicier. Cover the bowl with plastic wrap and marinate for 4 to 6 hours. The onion marinates along with the meat, and you can serve the pickled onion alongside the finished kebab.
Step 4:

When the time's up, take out the marinated meat and give it a stir. Pick the onion off the meat and thread the pieces onto skewers.
Step 5:

Cook the kebab over hot coals rather than an open flame, turning the skewers on all sides so the meat cooks evenly. If flames do flare up, splash them with a little water to keep them down — otherwise the meat will burn on the outside before it's cooked through. Enjoy!

Meat from a young pig is best for pork kebab. Never use frozen — it should be absolutely fresh. The neck is the best cut: the meat there is very soft and tender, with just enough fat to keep the kebab really juicy. You can marinate the meat anywhere from 2–3 hours to a full day. The finished meat comes out very fragrant with a light, crisp crust. It's a great recipe for cooking outdoors. Serve the kebab with fresh vegetables and herbs — the best side of all for grilled meat.