Georgian Pork Shashlik
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You can omit the vinegar if you wish; the shashlik will still be delicious. You can also skewer fresh vegetables or onion rings between meat pieces.
Updated : 02 June, 2025
Easy
About 1 hour.
Ingredients
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1500 grams
Pork
3
Onion
1 tablespoon
Vegetable oil
2
Laurel leaf
to taste
Salt
to taste
Ground black pepper
1 tablespoon
Red wine vinegar
to taste
Paprika
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
What meat is best? Pork, young beef, or veal works great. I used a piece of pork neck. Important: the tastiest and juiciest shashlik comes from fresh, not frozen, meat.
Step 2
Pat dry with paper towels to remove moisture. Cut the pork into medium-sized pieces. Try to make all pieces the same size for even marinating and cooking. Place the pieces in a deep bowl suitable for marinating.
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Step 3
Peel the onions and chop them finely.
Step 4
Put the chopped onions in a separate small bowl. Add a little salt and ground black pepper.
Step 5
Mix and crush the onions with your hands to release the juice.
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Step 6
Add the onions to the pork. Add paprika, your favorite dried spices, and a bay leaf. Salt to taste. Pour in vegetable oil and red wine vinegar.
Step 7
Mix everything thoroughly. Cover with a lid or plastic wrap and leave at room temperature for 30 minutes to 2 hours. You can also marinate the meat overnight in the fridge.
Step 8
Light the grill. Skewer the pork pieces on skewers. Place the shashlik on the grill and cook over hot coals, turning regularly until done. Our shashlik was ready in 20-25 minutes.
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Step 9
Serve while hot! Offer fresh herbs, vegetables, and various sauces alongside the meat.