Kitchen notes · a little help before you start
Pork Skewers (Shashlik)
Pork skewers with onion are an inviting reason to gather near the grill. The browned pieces have a savory garlic flavor, with onion tucked between them to catch in the same bite. Slide a few onto your plate while they are warm and enjoy the meal together.
- Prep
- 240 min
- Cook
- 15 min
- Total
- 255 min
- Original yield
- Serves 6
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- Russian · European · Ukrainian
- Cooking method
- Grilling
- Preparation & total time
- Prep: over 30 minutes · Total: over 60 minutes
A few quick notes
1. Mix marinade through the pork
Toss the pork and onion with garlic and seasonings before adding oil and wine, then mix again before the covered chill.
2. Soak the wooden skewers
Submerge them in water near the end of marinating so they are ready before you thread on meat and onion.
3. Leave pieces just touching
Thread pork and onion without packing tightly, so the pieces touch rather than being squeezed together on each skewer.
Get to know the ingredients
Inch-sized pork sirloin
Cut the sirloin into the listed cubes before adding it to the bowl with sliced onion and pressed garlic.
Pressed garlic
Press the cloves directly into the pork and onion bowl before seasoning and adding the wine and oil.
Dry red wine
A dry wine such as Merlot is included for the marinade, stirred through the seasoned pork with olive oil.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Pork Skewers (Shashlik)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Turn until browned all around
Grill over medium heat, turning at the stated intervals until every side is browned and the pork is cooked through.
A little more help as you go
Marinate covered in the refrigerator
Give the mixed pork its stated three-to-four-hour refrigerated rest under plastic wrap before assembling the skewers.
Adjust the grill before adding meat
Preheat first, then set to medium just before putting the filled skewers on for their regular turns.
A few questions you might have
Does onion marinate with the pork?
Yes. It joins the cubed pork and pressed garlic before seasonings, oil and wine are mixed in and chilled.
Can I use metal skewers?
These instructions specifically use soaked wooden skewers; no separate metal-skewer handling is given in the saved recipe.
Should I cut the pork after marinating?
Cut it into inch-sized pieces at the start, before it is mixed with the onion, garlic and marinade.
Do I turn skewers just once?
Turn them at the repeated intervals given, continuing until all sides have browned and the meat is cooked through.
When do I add salt and pepper?
Stir them through the pork, onion and garlic before adding the oil and red wine to complete the marinade.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: natashaskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.