This recipe shows you how to make a delicious marinated pork shashlik dish. A shashlik is a kind of kabob popular in India, Turkey, Central India, Pakistan, Russia, and other places. They are usually sold as street food, not in restaurants. The word shashlik means skewered meat. Lamb, chicken or pork can be used, or you could even get creative with other kinds of meat. Sometimes shashliks are all meat while other times they have vegetables between the pieces of meat. When skewing the pieces, do not push them too close together. If the heat can circulate around the pieces they will cook more evenly. In the following recipe we are combining pork with onion to make these delicious treats, and our recipe is very simple.
Use pork sirloin and either have the butcher chop it up for you or cut it into 1-inch cubes yourself. The pork can then be marinated in a garlic, olive oil and red wine mixture for several hours. Give it at least 3 hours so all those flavors can really permeate the meat, but overnight would also work if you want to prepare this ahead. The kabobs will take about 15 minutes to cook on a medium-heat barbeque. Keep rotating them so they cook evenly and keep an eye on them while they cook so they do not char. We suggest using metal skewers for this recipe but you can use bamboo ones if you soak them in cold water for 30 minutes before threading on the ingredients. Use 6 long ones or 12 short ones.
What to Serve with Shashlik Recipes
Because the flavors in this recipe are relatively simple, namely meat, onion, garlic and red wine, you will find any side dishes go nicely. You might like to stick to a Middle Eastern theme and toss some hot cooked rice with shelled pistachios, chopped dates or dried apricots, minced fresh mint leaves, a pinch of Ras-el-Hanout (from the spice section in the grocery store) or cumin, and maybe some extra-virgin olive oil and lemon juice. Such a dish would be good hot, warm or chilled. If you want something more conventional, consider a homemade, creamy potato salad or macaroni salad. Grilled vegetables would also work. What about asparagus or mushrooms grilled on skewers or in foil packets with butter and lemon juice? This is not a spicy recipe so you might even want to consider a spicy side dish like potato wedges with chili, cayenne and salt sprinkled over before baking.
Serve these pork shashlik kabobs hot from the barbeque and consider offering some kind of dipping sauce on the side. Something creamy like mayonnaise would be good, or you could make some raita (also known as tzatziki) by blending plain yogurt with cucumber, green onion and cumin and/or ground coriander, to offer a cool, contrasting flavor and texture. However you choose to serve these shashlik and whatever side dishes you choose, there is no doubt you will be impressed with their unique flavor. The fact they are very simple to prepare and cook is another bonus of course.
- 1¾ or 2 lbs pork sirloin
- 1 yellow onion in 1-inch pieces
- ¼ cup olive oil
- ¼ cup dry red wine
- 4 minced garlic cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
- Cut the pork into 1-inch cubes and put them in a bowl.
- Add the onion and rub in the garlic.
- Sprinkle with the salt and black pepper then stir well to combine.
- Pour in the oil and wine, and stir again.
- Cover with plastic wrap.
- Marinate the pork for about 4 hours in the refrigerator.
- Prepare the barbeque for a medium heat.
- Skewer the meat and onion on 6 long metal skewers.
- Cook the shashlik kabobs on the barbeque for about 15 minutes or until cooked through.
- Turn them every few minutes to promote even cooking.
Prepare your pork shashlik kabobs in advance if you like, so you do not have too many things to concentrate on at the same time, or else just make them a few hours before cooking, to give the pork time to soak up the lovely garlic, onion and red wine flavors. These are impressive and attractive, cooked on long metal skewers, and skewing the meat means you can rotate the skewers easily and end up with perfectly cooked pork that does not take more than 15 minutes on the barbeque to reach perfection.
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