Best 5 Russiangeorgian Pork Shashlyk Recipes

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Russiangeorgian pork shashlyk is a delectable dish that combines the flavors of two distinct cuisines - Russian and Georgian. Originating from the Caucasus region, this dish features succulent pieces of pork marinated in a blend of spices and herbs, then grilled to perfection over hot coals. With its smoky aroma, tender texture, and flavorful crust, russiangeorgian pork shashlyk is a must-try dish for meat lovers.

Let's cook with our recipes!

GRILLED PORK SHISH KABOBS



Grilled Pork Shish Kabobs image

A simple, excellent recipe for grilled pork tenderloin kebabs. Learn our tips and tricks for flavorful and tender, crowd pleasing shish kabobs.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Time 4h10m

Number Of Ingredients 8

2 1/2 lb pork tenderloin (trimmed and cut into 1 1/2" pieces)
1 Tbsp Italian seasoning
1 1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp black pepper
2 Tbsp olive oil
1 large red onion (cut into 1" pieces)
1 Tbsp fresh parsley to garnish (optional)

Steps:

  • In a large mixing bowl (or ziploc bag), combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined. Separate onion pieces and add them to the bowl. Add 2 Tbsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4 hours and preferably overnight.
  • Thread the kabobs onto metal skewers*, alternating between meat and onion. For even browning, the meat and onions should be just touching on the skewers and not crowded together. Let your skewers stay at room temperature for 30 minutes before placing on the grill.
  • Preheat your grill to Medium/high heat (400˚F). Add skewers in a single layer and grill for 8-10 minutes total. Meat skewers turn like a triangle so we cook about 3 minutes per side on all 3 sides. Grill until cooked through and meat reaches at least 145˚F internal temperature. Rest skewers 3 minutes before serving.

Nutrition Facts : Calories 209 kcal, Carbohydrate 1 g, Protein 29 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 92 mg, Sodium 510 mg, ServingSize 1 serving

GRILLED PORK KEBABS / SHASHLIK



Grilled Pork Kebabs / Shashlik image

Grilled pork kebabs (shashlik, in Russian) is the summer staple! Let's learn to make the juiciest and most tender grilled pork skewers together.

Provided by Shinee

Categories     Main Course

Time 40m

Number Of Ingredients 4

4 lbs 2kg pork shoulder (Note 1)
4 medium yellow onions
1-2 tablespoons spices of your choice
½ tablespoon salt

Steps:

  • To prepare the meat: cut the meat into bite-size pieces, about 1-inch cubes.
  • Grate the onions and then squeeze the juices. Reserve the juices and discard the pulp. (Note 2)
  • In a large bowl, combine meat, onion juice, seasonings and salt. Cover and refrigerate for at least 2 hours, or overnight. (Alternatively, you can slice the onions and combine with the meat. However, onion juice tenderize the meat, so when sliced, they aren't as effective.)
  • To grill the meat: preheat the grill over medium high heat. Clean and lightly oil the grates.
  • Thread the meat onto metal skewers and arrange them on a baking sheet.
  • Once the grill is nice and hot, place the skewers on the grill and grill for about 8 minutes, turning on all sides. You can cover the grill for couple of minutes, but watch for flames. You don't want big flames burn your kebabs.
  • To check for doneness: use a meat thermometer. The internal temperature should read 160°F. If you don't have a thermometer, get one asap! But in the meantime, cut into the biggest piece. If the juices are clear, it's ready!!!
  • Serve immediately. (These grilled mixed vegetables are perfect side dish!)

Nutrition Facts : Calories 115 kcal, Sugar 1 g, Sodium 272 mg, Fat 5 g, SaturatedFat 2 g, Carbohydrate 3 g, Fiber 1 g, Protein 14 g, Cholesterol 46 mg, UnsaturatedFat 3 g, ServingSize 1 serving

RUSSIAN/GEORGIAN PORK SHASHLYK



Russian/Georgian Pork Shashlyk image

I'd like to say this is a Russian recipe, but it's not really true. Shashlyk, a type of kebabs, came to Russia from the Caucasus, primarily from Georgia. But it's immensely popular all over Russia and is considered by my countrymen to be a quintessential "man's food", meaning, it should be prepared by men, who otherwise cook much less frequently than women do in Russia. As the hero of the Oscar-winning 1980 movie Moscow Does Not Believe In Tears says: "Shashlyk does not take women's hands". This is primarily because shaslyk in Russia is traditionally cooked in "mangals" - wood burning grills - during camps, open air parties, etc., where men dominate all elements of the show, from chopping the wood to cooking the meat. Every household in Russia will have their own recipe for shashlyk. Mine is developed via years of experimentation and is shown to produce good results even if you are not a dominating Russian male :) Shaslyk can be made of any meat, as well as from chicken and fish, but my favorite is pork shashlyk. If prepared correctly, it will produce the most succulent, juicy and tender pieces of meat. It MUST be cooked on a grill and ideally a wood or coal-burning version, as the smoky flavor is a quintessential element of shashlyk's taste. As for the meat, my favorite is fatty country ribs, but center loin roast or tenderloin will work too.

Provided by Andrei_Utkin

Categories     Pork

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 lbs pork, cut into 2x2x2 inch cubes
2 large onions, sliced into rings
1/2 cup red wine vinegar
1/2 cup pomegranate juice
salt and black pepper
2 tablespoons mayonnaise (optional)

Steps:

  • Put all ingredients in a large mixing bowl and mix thoroughly using your hands. The marinade should cover most of the meat. If it doesn't, add more vinegar and pomegranate juice in a 50/50% proportion.
  • Cover and refrigerate for 3-4 hours.
  • Thread pieces of meat onto wooden or metal skewers leaving at least 1/2 inch between the pieces. You can also alternate meat with onion rings, cherry tomatoes or other vegetables if you like.
  • Grill for 15-20 minutes over hot ashes or charcoal (a gas grill will also produce acceptable results), turning skewers every five minutes and brushing the top with the marinade after each turn. Test for readiness by cutting through the meat - it must be medium-well to well done, very juicy and not overcooked.
  • Serve with sliced tomatoes, peppers, raw onion rings, radishes and whole springs of parsley and cilantro.
  • You will end up with a lot of leftover sliced onions from the marinade. It's delicious fried on a pan or grilled and may be served as a side for your shashlyk.

GRANDPA NICK'S GEORGIA SHASHLIK



Grandpa Nick's Georgia Shashlik image

This shashlik recipe was brought over from what is now the Republic of Georgia in the early 1900s. Traditionally, the men gathered to "put down" the lamb, enjoying friendship along with the leftover wine. They used family heirloom skewers (designated by their unique twisted handles) to grill the meat over wood coals. This amazing, yet simple recipe, was served at my wedding. It is rich in flavor, memories, and traditions. I hope you enjoy and start your own traditions.

Provided by Kristine

Time 8h35m

Yield 10

Number Of Ingredients 8

1 medium lemon
2 cups red wine
½ large red onion, cut into chunks
6 cloves garlic, chopped, or more to taste
1 teaspoon salt
1 teaspoon ground black pepper
2 ½ pounds lamb, cut into 1-inch pieces
skewers, as needed

Steps:

  • Cut lemon in half and juice. Cut 2 rinds into chunks.
  • Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
  • Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 3.7 g, Cholesterol 61.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 2.3 g, Sodium 286.5 mg, Sugar 0.6 g

SHASHLYK



Shashlyk image

Make and share this Shashlyk recipe from Food.com.

Provided by katia

Categories     Lamb/Sheep

Time 54m

Yield 4 serving(s)

Number Of Ingredients 5

500 g boneless lamb, cut in pieces
500 g onions, chopped
1 glass vinegar
6 bay leaves
peppercorn

Steps:

  • In a large bowl arrange a layer meat, then onion, 2 bay leaves and some peppercorns. Continue with the rest ingredients.
  • Stir in the vinegar. The meat must be all covered up with the vinegar. Put the lid or cover with foil and put it into the fridge overnight.
  • Next day drain the meat. Arrange the meat cubes on a skewer.
  • Broil or grill until done (20 minutes).

Tips:

  • Choose the right cut of pork:Pork shoulder or tenderloin are both good choices for shashlyk. Pork shoulder is a more flavorful cut, while pork tenderloin is more lean.
  • Marinate the pork overnight:This will help to tenderize the meat and infuse it with flavor. A good marinade for pork shashlyk typically includes yogurt, garlic, onion, and herbs like thyme, rosemary, and oregano.
  • Use metal skewers: Wooden skewers can burn easily, so metal skewers are a better choice for shashlyk. Soak the skewers in water for at least 30 minutes before using to prevent them from burning.
  • Cook the shashlyk over a hot grill: This will help to sear the meat and prevent it from drying out. Cook the shashlyk for about 10-12 minutes per side, or until it is cooked through.
  • Serve the shashlyk with your favorite sides: Popular sides for pork shashlyk include rice, roasted vegetables, and a yogurt sauce.

Conclusion:

Pork shashlyk is a delicious and easy-to-make dish that is perfect for a summer cookout. With a few simple tips, you can make sure that your pork shashlyk turns out perfectly every time.

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