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!
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:
Grilled Pork Kabobs (shashlik)
- 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.