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Shish kebab in red wine on the grill

Red Wine-Marinated Grilled Pork Kebabs

Tasty, tender, juicy kebabs marinated in red wine! If you love cooking out as much as we do, here's another kebab to try — pork marinated in red wine. The wine does a great job of tenderizing the meat, leaving it soft and juicy, and the alcohol cooks off completely, so you won't taste it in the finished dish.

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork

Onion

Red wine

200

Ground black pepper

Salt

Spices dry

Canned champignons

400

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 9 g

Fats 50 % 12 g

Carbohydrates 13 % 3 g

162 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

For pork kebabs, pork neck is your best bet — it's very tender, with just the right thin marbling of fat. Cut the meat into small, evenly sized pieces.
Step 2:

Peel the onion and slice it into half-moons. Toss the meat pieces together with the sliced onion.
Step 3:

Pour the red wine into the bowl.
Step 4:

Add salt, pepper, and your favorite spices to taste. Mix everything well, cover, and let it marinate for 3–4 hours.
Step 5:

And now our signature kebab trick! Before you grill the meat, thread whole canned mushrooms onto skewers and cook them over the hot coals.
Step 6:

Then pile them into the pot you'll be using to collect the finished kebabs.
Step 7:

Grill the marinated meat on skewers over hot coals. Remember to turn them so the meat cooks evenly on all sides.
Step 8:

Slide the finished kebabs off into the pot, right on top of the mushrooms. The mushrooms soak up all the juices from the hot, fragrant meat and turn out incredibly good — at the table, they're usually the first thing to disappear. And meat cooked outdoors over coals is wonderful in its own right. Serve the kebabs with fresh herbs and vegetables. Enjoy!

If you want to try kebabs in a whole new way, give a red wine marinade a shot. It makes the meat juicy, tender, and fragrant, with a nice touch of tang — perfect for a cookout with friends or a quiet romantic evening. You can use pork, beef, lamb, or chicken; just pick whichever you like best. For a wine marinade, dry wine works far better than sweet or semi-sweet — its refined aroma gives the dish a special something. So good!