Russian Pork Shashlik Recipes
GRILLED PORK KEBABS / SHASHLIK
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
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 SHASHLIK
Experience the traditional Russian dish called, "Shashlik" Throughout the Middle East, South Russia, and Siberia this meal has been a favorite for centuries. Most of the western world knows this dish by its' Middle Eastern version called, "Shish Kabob." But on the Crimean peninsula and the steps of south Russia, Shashlik is a unique variant of the Shish Kabob dish most Americans know. It's a sweet/tart version of shish-kebab.
Categories Main Dish Lamb Regional Cuisine Russian Barbecue
Time 12h
Yield 4
Number Of Ingredients 16
Steps:
- Trim away all fat from meat. Cut into 2 inch chunks. Place in small bowl together with onion, garlic, shallot, parsley, cayenne pepper and pomegranate juice. Cover and refrigerate overnight. Remove meat from marinade and pat dry. Skewer the meat, using four substantial skewers. Brush with oil. Broil under very high heat, turning often until done. Some prefer it slightly pink (12 minutes). Well done will take about 20 minutes. Remove from skewers and serve on a heated plate with Kasha. VARIATIONS: Include 2 green peppers cut into 12 chunks, 4 tomatoes cut into quarters, and 4 small, white onions, peeled and cut in half. Skewer alternate chunks of vegetable and meat chunks. Proceed according to recipe.
Nutrition Facts :
RUSSIAN/GEORGIAN PORK SHASHLYK
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
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.
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