This juicy grilled shashlik (pork kabobs) is marinated in a garlicky red wine and grilled to smokey perfection. It’s a dinner recipe perfect for summertime!
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Shashlik (pork kabobs) details
These Shashlik have a Russian twist that I grew up with as a child. It’s made with skewered cubes of marinated meat that are then grilled over an open fire. These pork kabobs are one of my favorite things to serve in summer for so many reasons. Here’s a few:
- Taste- These kabobs are savory and juicy with crisp peppers and onions. The grill gives a smoky flavor that is amazing.
- Texture- The pork is incredibly tender, and after grilling, has a crisp outer layer that adds even more flavor and texture.
- Ease- It’s easy to marinate the meal overnight and then just assemble these kabobs and grill them when you’re ready to serve. They’re quick and easy.
- Time- Because most of the prep can be done the day before, these pork kabobs are convenient and can be grilled in just 12 minutes.
While you’re grilling…
I love grilled meat in the summer, so while you’ve got the grill hot and ready, try these delicious favorites:
What you’ll need
- Pork Shoulder- boneless
- Flavor boosters- Garlic cloves and Onion
- Seasoning- Salt, Black pepper, and Olive oil
- Marinade for the meat- Red wine and Mayonnaise
- Vegetables- Red onion, Green bell pepper, and Red bell pepper
How to make shashlik
This is a quick breakdown of how to make shashlik with step by step photos. For the full detailed recipe, scroll down to the printable recipe card.
- Trim and cut the pork. Trim and discard any extra fat around the pork shoulder. Then cut it into 2-inch chunks.
- Marinate the meat. Place the pork into a large bowl and add the pressed garlic cloves, grated onion, salt, pepper, red wine, and mayonnaise. Combine, then cover with plastic wrap and refrigerate overnight, or for at least 6 hours.
- Prep the skewers. Now soak the wooden skewers in cold water for about 30 minutes to 1 hour.
- Season the vegetables. Chop the peppers and red onion into 1-inch pieces and place them in a bowl with salt, pepper, and olive oil. Toss to combine.
- Grill the pork kabobs. Place the marinated pork and seasoned vegetables onto the skewers and grill over medium high heat for about 8-10 minutes, turning the kabobs 3 times. To make sure your pork is fully cooked, look for an internal temperature of 145 degrees Fahrenheit.
How to make the best pork marinade
The best way to extract flavor from pork is to marinate it in red wine, garlic, and spices. Whether for pork chops or tenderloin, you can’t go wrong with a pork marinade like this one!
How to grill pork kabobs
To grill pork kabobs, you want to grill the skewered and marinated meat over direct medium-high heat (about 400-450 degrees Fahrenheit). The more accurate way to know when the pork is fully cooked is by checking the internal temperature of the meat with a meat thermometer. It should be at least 145 degrees Fahrenheit.
What side dishes to serve with shashlik
These pork kabobs make the perfect grilled summer meal. You can serve them with a cool salad, like this Cucumber salad or Garlic tomato salad. Some Potato Pierogi, Eggplant salad or Garlic asparagus would go so well with the smoky flavor of the shashlik. And of course, traditional favorites like creamy Mashed potatoes and Corn on the cob are always good. Finish the meal off with a sweet treat, like this Blueberry Pie (Video).
How to store and reheat pork kabobs
You can wrap any leftover shashlik in foil or cover them on a plate with plastic wrap. They should stay fresh in the refrigerator for 3-4 days. To reheat them, you can place them back on the grill or in the oven until warmed through.
More delicious savory recipes to try!
- Barbecue Pork Ribs
- Spicy Chipotle Burgers with Avocado Sauce
- Chicken Shawarma
- Juicy Air Fryer Pork Chops (VIDEO)
- Garlic Herb Steak Bites (20-minute meal)
Watch How to make the best grilled kabobs here:
Full Recipe Instructions
- Trim and discard any extra fat around the pork shoulder. Then cut it into 2 inch chunks.
- Place the pork into a large bowl and add the pressed garlic cloves, grated onion, salt, pepper, red wine, and mayonnaise. Combine everything together then cover with plastic wrap and refrigerate overnight or at least 6 hours.
- Now soak the wooden skewers in cold water for about 30 minutes to 1 hour.
- Chopped the peppers and red onion into 1 inch pieces then place them in a bowl and seasons with salt, pepper, and olive oil.
- Place the marinated pork and seasoned vegetables onto the skewers and grill on medium high heat for about 8-10 minutes turning the kabobs 3 times. To make sure your pork is fully cooked, look for an internal temperature of 145 degrees Fahrenheit.