SilkpieRecipe
Onion-Marinated Pork Shashlik
Texture
Garnish
On the plate

Fire & Grill · Russian

Onion-Marinated Pork Shashlik

4.7 (541 cooks rated this)

Big chunks of pork shoulder spend a night buried in grated onion, black pepper and bay leaf, which tenderizes them from the inside out. Cooked over charcoal on long skewers, they come off smoky, blistered at the edges and unbelievably juicy.

25 min Prep
25 min Cook
50 min Total
6 Servings
Medium Difficulty
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Test kitchen note: Grate half the onion and slice the rest. The grated onion does the tenderizing, while the rings can be grilled alongside or served raw.

Method 6 steps

  1. Combine the pork with the grated and sliced onion, pepper, salt, bay leaves, coriander, vinegar and oil. Massage everything together, cover and refrigerate for at least 8 hours or overnight.

  2. Light a charcoal grill and let the coals burn until covered with gray ash and no longer flaming.

  3. Scrape the onion off the pork and thread the chunks snugly onto long metal skewers, leaving no gaps so the meat stays moist.

  4. Lay the skewers across the grill and cook for 20 to 25 minutes, turning every few minutes so every side browns evenly.

  5. If flare-ups appear, sprinkle a few drops of water on the coals rather than moving the meat away.

  6. Check a piece from the thickest skewer; the juices should run clear. Slide the meat onto a platter and serve hot.

That is the whole pie. Enjoy every slice.

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