Russia · Meat Dishes · Gluten-free
Shashlik
A post-Soviet summer classic of fatty pork neck cut into cubes, marinated overnight with plenty of onion, lemon, and mineral water, then grilled on skewers over charcoal. The onion tenderises the meat while the coals give it a smoky char; it is served off the skewer with flatbread, pickled onion, and a spicy sauce.
40 min 480 kcal 6 serves Medium🌾Gluten-free🇷🇺Russia★★★★★4.7
Ingredients
ServingsMetric
- 1200 gpork neck
- 500 gonion
- 3 wholebay leaf
- 1 tbspground coriander
- 200 mlmineral water
- 2 tbspvegetable oil
- 1 wholelemon
- 2 tspsalt
- 1 tspblack pepper
Method
- Cut the pork neck into even cubes about 4 to 5 cm. Slice half the onion into rings and grate the other half, squeezing out the juice.
- In a glass or ceramic bowl, combine the pork with the grated onion and its juice, the onion rings, salt, pepper, ground coriander, bay leaves, oil, and the juice of the lemon. Massage the marinade into the meat with your hands.
- Pour over the mineral water, mix well, cover, and refrigerate at least 4 hours, ideally overnight.
- Light a charcoal grill and let it burn down to even, glowing coals with no open flame.
- Thread the meat onto skewers, not too tightly, and discard the marinade, onion, and bay leaves.
- Grill over the coals for 15 to 20 minutes, turning every 3 to 4 minutes, until lightly charred and cooked through. If dripping fat flares up, sprinkle the coals with a little water.
- Rest the skewers a couple of minutes, then slide the meat off with a piece of flatbread and serve with pickled onion, fresh vegetables, and a spicy sauce.
FAQ
The classic for juicy shashlik is pork neck: the fat keeps it from drying out. Lamb is also traditional. Beef and chicken work too but need a gentler marinade and careful heat control.
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