These juicy grilled pork kabobs (shashlik) are 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.
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How to make kabobs
- Begin preparing your kabobs by cutting them into large pieces and combine them with the wine, garlic, onion, spices, and mayo.
- You’ll want to let them marinate overnight so they can absorb as much flavor from the red wine meat marinade.
- Then, prepare your vegetables as directed in the printable recipe below and skewer them into the wooden skewers with the pork kabobs. Now place them on a hot grill and grill as directed in the full recipe.
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. Wheater it be pork chops or tenderloin, you can’t go wrong with a pork marinade like this one!
How to grill kabobs
- You want to grill the pork over direct heat on medium-high (about 400-450 degrees F)
- The best way to know when pork is fully cooked is when the internal temperature of the meat reaches 145 degrees Fahrenheit. You can do this using a meat thermometer.
Side dishes for kabobs
Watch How to make the best grilled kabobs here:
These juicy grilled pork kabobs (shashlik) are marinated in a garlicky red wine and grilled to smokey perfection. It's a dinner recipe perfect for summertime!
- 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
- 1 red bell pepper
- 1 green bell pepper
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
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.
Made this the other day and the flavor was on point! Would be really good for gatherings.
Thank you so much Jay, I’m so glad to hear that you enjoyed the grilled pork kabobs recipe!