Russiangeorgian Pork Shashlyk Recipes
GRILLED PORK SHISH KABOBS
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
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, 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/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.
GRANDPA NICK'S GEORGIA SHASHLIK
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
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
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
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).
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