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!
Make sure to pair this kabob recipe with my crunchy cabbage cucumber salad or creamy radish egg salad for a complete summer meal.
Table Of Contents
Recipe 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.
- 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.
- 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.
- 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.
Ingredient Notes
- 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
Add-ins and Substitutions
- Add different veggies- Pork kabobs are great with all kinds of veggies, so you can use zucchini, summer squash, sweet potato, brussels sprouts, cherry tomatoes, or mushrooms.
- Substitute other meats- Besides pork, you can also make this with turkey, beef, chicken, lamb, or steak. Look for meats that are sturdy so they will stay together as they’re grilled.
- Add more spices- You can make this with added spices, like smoked paprika, cumin, curry, lemon pepper, cayenne pepper, or basil.
- Try a different marinade- You can use another marinade if you like, such as one with soy sauce, honey, yogurt, dill, lemon juice, teriyaki sauce, or this Chimichurri Sauce.
How to Make Shashlik
- 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.
Pro Tip: The internal temperature of the pork should be 145 degrees Fahrenheit before they are taken off the grill. Use a meat thermometer to check!
Recipe Tips
- Soak the skewers- To keep your skewers from burning, soak them for 10-30 minutes in water before you spear the chicken and vegetables for your kabobs.
- Keep the meat the same size- As you’re cutting up the pork, keep the pieces about 2 inches in size so they cook evenly and fir easily on the skewers.
- Let it marinate- The best way to extract flavor from pork is to marinate it. So don’t rush this process.
- Use a meat thermometer– The most accurate way to know when the pork is fully cooked is by checking the internal temp with a meat thermometer.
FAQs
The best meat for shashlik is pork, but lamb, steak, and chicken can also be used for delicious results.
To grill pork kabobs, you want to grill the skewered and marinated meat over direct medium-high heat (about 400-450 degrees Fahrenheit). Check the internal temperature of the meat with a meat thermometer to determine doneness.
Serving Suggestions
This Shashlik recipe is versatile with great flavor that works will most dishes. Serve these juicy kabobs with salad, potatoes, veggies, and other grilled meats.
- Salad: Serve them with Eggplant Salad, Cucumber Radish Salad, Avocado Corn Salad, or Spinach Salad.
- Potatoes: Enjoy this recipe with a side of Super Creamy Mashed Potatoes, Scalloped Potatoes, Crispy Air Fryer French Fries, or Crispy Baby Potatoes.
- Vegetables: These Grilled Chicken Kabobs are great with Sauteed Garlic Asparagus, Air Fryer Brussels Sprouts, and Roasted Air Fryer Vegetables.
- Grilled meats: Serve these with other grilled favorites, such as Grilled Chicken Kabobs, Grilled Teriyaki Salmon, and Grilled Bang Bang Shrimp (VIDEO).
Make This Recipe in Advance
Make ahead: You can soak the skewers beforehand and chop the meat and veggies. Marinate the pork overnight so all you need to do is skewer and grill your kabobs when you’re ready to serve them.
Storing: 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.
Freeze: Frozen shashlik can be stored in the freezer in a freezer ziplock bag or airtight container for up to 2 months. Thaw in the fridge overnight and then reheat on the grill, or in the oven.
More Tasty Pork Dishes!
Watch How to make the best grilled kabobs here:
Full Recipe Instructions
Shashlik (VIDEO)
Ingredients
- 4 lb boneless pork shoulder
- 6 garlic cloves
- 2 1/2 tbsp onion
- 2 tsp salt
- 1 tsp black pepper
- 1 red onion
- 1/2 cup red wine
- 1 cup mayonnaise
For the Peppers
- 1 red bell pepper
- 1 green bell pepper
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
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.
Nutrition
- BBQ Sauce - June 30, 2025
- Fruit Kabobs - June 25, 2025
- BBQ Chicken Thighs - June 16, 2025
Wendy says
Absolutely delicious, so easy and ingredients are always on hand, my only change was instead of pork shoulder, I used pork fillet, so tender, marinated the pork for 24hrs!
Dina says
Thank you Wendy for giving this recipe a try. I am so happy to hear that you found this recipe delicious. I am sure marinating for 24 hours made the pork really flavorful. Thank you for taking the time to leave your feedback!
Carolyn S Cecil says
My husband ate Shashlik while stationed in Germany that was sold by street vendors.
He said that the skewers had meat on them served with a spicey sauce. Have never been able to find a recipe until I saw yours. Have not fixed them yet but will soon. Thank you for the recipe.
Dina says
I hope your husband loves this shashlik recipe Carolyn! Please let me know how it goes! 🙂
Carin says
Hi there. Would pork tenderloin work if I don’t have pork shoulder? Thanks.
simplyhomecooked says
Hi Carin 🙂 Yes, that would work beautifully! Let me know how you like this recipe 🙂
Akash says
I’ve made for dinner it was so good. The type of red wine I’ve use is Cabernet Sauvignon by the Winemaker’s House
simplyhomecooked says
I’m so happy to hear you loved these pork kabobs! Thank you so much for taking the time to leave your kind review! I really appreciate your support! I hope you find many more delicious recipes you can enjoy on my blog 🙂
Anna says
Hi Dina, what kind of red wine would you recommend? Also, my mom usually marinades pork in half water half vinegar mixture. Have you tried with vinegar? Would you say that red wine tastes better if you have?
simplyhomecooked says
Hi Anna, I have never tried making shashlik this way so I cannot say how different it would be. But I do know that the wine gives the meat amazing flavor.
Jay Stephens says
Made this the other day and the flavor was on point! Would be really good for gatherings.
simplyhomecooked says
Thank you so much Jay, I’m so glad to hear that you enjoyed the grilled pork kabobs recipe!