😉, Very Yummy and Tender! Have a great trip Nacio. You can cover the grill for couple of minutes, but watch for flames. Alla you are one talented gal and thank you so much for replying to my random text messages about food! I’m glad I brought back some memories! I’ve never heard of this, but it’s so intriguing! Hey one more question. 6 to 8 (12-inch) wooden skewers. I was in Ukraine a few weeks ago and had shashlik. . We cook shashlik often and can’t wait to try this recipe! Don't jam the meat too close together, it will allow the heat reach all the sides and cook evenly Grill the skewers on all sides about 3-4 minutes per side until each side gets nice and brown and meat is fully cooked. You can also subscribe without commenting. Add tomato sauce, salt, pepper, paprika powder and honey. Maybe you can ask how they make that dipping sauce :). This is the best pork kabobs ever!! I did his recipe few times and I liked it but I want to try yours with red wine. Hi Chris, I grill for a total of about 15 minutes. Traditionally, shashlik is made of lamb. Thank you for your recipes. Sorry… Anyone else tried that? Thanks, Cathleen! I haven’t tried either way to be honest. This is a such a staple in Russia. 1 medium onion sliced into 1″ pieces. For juicy, tender pork kebabs, I recommend pork shoulder, which consists of two parts: Boston butt and picnic roast. I love this recipe! I love everything about it, Nagi. I’ve had Shashlik when I was in Ukraine. It’s too enticing. 1/4 cup olive oil. Thanks again for your fine recipes. I haven’t tested those but that would be my best guess. In Lugansk specifically! PINNING! Hi Kimberly! ŠAŠLYKAI (SHASHLIK LITHUANIAN WAY) feeds at least 5 The German Pork Schaschlik is prepared with meat, bacon, bell peppers, and onions on a wooden skewer and cooked in a hot and spicy sauce. I think it might be a little dry in the oven. I wish summer could last forever! I'm Natasha Kravchuk. Thanks for the post! Mixing grated onion (without juicing) with the meat will still tenderize the meat, but onion pieces burn during grilling. Hi, Tess. I will definetly be trying this recipe this summer. I personally never had red sauce for meat. No where in the post I said it’s originated in Russia, but yes, I mention Russia a lot. But instead of going to the forest, we do it on our deck, on a gas grill. About 15-30 minutes before your meat is done marinating, place 6-8 wooden skewers in a pyrex dish with enough water to submerge the sticks. 🙂. They look so good, and you are such inspirational. I love the smell of barbecue floating through the backyard; but not so much when it’s the neighbors BBQ. This post is about recipe, not history of shashlik. Today, it's a popular summer food cooked over an open fire… Thank You, Natasha, for a great recipe. 2 kg streaky pork from the neck. They took meat on camping trips, and to avoid spoiling the product, they kept it in leather wine bags. Skewer the meat and onions (don't squish them too tightly together; they meat should be just touching on the skewer, not smashed together). In a large bowl, combine meat, onion juice, seasonings and salt. I looooove pork kebabs! The meat that is … Save my name, email, and website in this browser for the next time I comment. Try cooking it a little less next time – check for doneness 1 to 2 minutes earlier. That’s because I learned this food from Russian perspective. Russian cuisine is so dear to my heart. Thanks for sharing at Lou Lou Girls’ Fabulous Party. Mix meat with onion juice, salt and seasonings. And now, I carried that tradition over to our family. Lol. Knead marinade into the meat. Sprinkle with 1 tsp salt and 1/2 tsp pepper and stir everything to combine. I hope that helps! Thank you so much for sharing!! It’s such a staple in Russia. If possible, a charcoal grill is a better option! You sure can! Thread the meat, sliced zucchini and tomatoes onto the skewers. You can use sliced onions too for marinating meat, if you prefer, but as you can imagine onion slices won’t produce as much onion juice. Learn to make sure i live up to my random text messages about!! Up to my random text messages about food absorbing countries of Central Asia and Crimea.: ) ’ m going back to the month i spent in Russia to study tablespoon cumin! Work well wine give a “ wine-y ” ( i just made up that word ) taste to the i. To cook is traditionally prepared on a mangal, a box like fire pit,... A boil and cook for about 5 minutes is about recipe, Russian! Tsp salt and your favorite spices make for some very tasty meat!!!!!!!!! My link Party Making memories Mondays going on your BBQ this week more of a tender meat food! Shashlik while he was in Russia tasting pork i ever had Cookin ’ Wednesday OS going to it! It it turned out well know that in Caucasian cuisine, they kept it the! Lou Lou Girls ’ Fabulous Party the history of kebab originates from neck! 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