Best for: The collection’s flagship cookout centerpiece, with a marinade formula that works all summer.
Shashlik is the skewer tradition Russian cookouts share with the Caucasus and Central Asia: chunks of marinated meat grilled fast over the narrow charcoal mangal. This flagship version uses pork shoulder and the classic onion-vinegar marinade, with the timing and spacing that keep the edges crisp and the centers juicy.
Grill: Direct high heat over charcoal; 450–500°F. Equipment: Mangal or grill, long flat skewers, tongs, instant-read thermometer, spray bottle.
Ingredients
Marinate: 4 hours. Rest: 10 minutes. Total: 4 hours 51 minutes.
Pork and marinade
- 2 1/2 lb boneless pork shoulder or pork neck, cut into 1 1/2-inch chunks
- 2 large yellow onions, thinly sliced
- 3 tablespoons white wine vinegar or apple cider vinegar
- 1 tablespoon fine table salt
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 2 bay leaves, crumbled
- 2 tablespoons neutral oil
To serve
- 1 red onion, thinly sliced
- 1 tablespoon red wine vinegar
- 1/4 cup chopped fresh dill or parsley
- Warm flatbread or rye bread
- Pickles
Directions
Toss the pork with the sliced onions, vinegar, salt, pepper, paprika, bay leaves, and oil. Massage the onions into the meat until they release juice, cover, and refrigerate for 4 hours.
Soak the sliced red onion for serving in cold water for 10 minutes. Drain and toss with the red wine vinegar and a pinch of salt.
Thread the pork onto flat skewers, shaking off loose onion so it does not burn. Leave a small space between chunks so the heat can circulate.
Heat the mangal or grill to 450–500°F. Grill the skewers for 12 to 16 minutes, turning every 3 to 4 minutes, until deeply browned.
Cook until the thickest chunks reach 145°F. Move any fast-browning skewers to a cooler spot rather than letting the edges scorch.
Rest for 10 minutes. Slide the pork onto a warm platter and top with the pickled red onion and dill or parsley. Serve with flatbread or rye and pickles.
Grilling tip: Flat skewers matter: round skewers let heavy pork chunks spin when you try to turn them.
