Entree: Russia – Moscow & Central Russia – Шашлык ➤ Shashlyk (Skewered marinated grilled meat cooked over hot coals)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 6 hrs

Total 6 hrs 10 min

Ingredients

- 2 lb (900 g) boneless pork shoulder, cut into 1.5-inch (4 cm) cubes
- 2 large onions, about 12 oz (340 g), grated (reserve some thin slices for threading)
- 3 tbsp (45 ml) white wine vinegar
- 3 tbsp (45 ml) sunflower oil
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 2 bay leaves, crushed
- 1 red bell pepper, about 6 oz (170 g), cut into 1-inch (2.5 cm) pieces
- 1 green bell pepper, about 6 oz (170 g), cut into 1-inch (2.5 cm) pieces
- 8 metal or wooden skewers (if wooden, soak 30 minutes)
- 1/4 cup (15 g) fresh parsley, chopped, for garnish

Instructions

1. Combine the grated onions, vinegar, sunflower oil, salt, pepper, ground coriander, and crushed bay leaves in a bowl to make the marinade. Stir until salt dissolves.
2. Add the pork cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for 6 to 12 hours (overnight is best) so the onion tenderizes and flavors the meat.
3. If using wooden skewers, soak them in water for at least 30 minutes before threading. Preheat a charcoal grill to medium-high or prepare a hot gas grill.
4. Thread the marinated pork, alternating with slices of onion and bell pepper, leaving a little space between pieces so heat circulates.
5. Grill the skewers over direct heat, turning every 2–3 minutes, for about 10–15 minutes total until exterior is nicely charred and internal temperature reaches at least 145°F (63°C) for pork; adjust time for preferred doneness.
6. Remove skewers and let rest 5 minutes. Garnish with chopped parsley and serve with extra raw onion slices, flatbread, and fresh lemon if desired.