There’s something magical about the sizzle of shish kabobs on a grill, the aroma wafting through the yard like an irresistible invitation. Last summer, I tried grilling pork shish kabobs with my uncle, who swore by his secret marinade—though, between us, I think it was just a mix of whatever was in his pantry. Ah, the taste of smoky, tender pork—it’s the stuff BBQ dreams are made of, even if the grill marks aren’t perfect every time.
Steps
- In a small bowl, mix together olive oil, white wine, grated onion, minced garlic, dried oregano, and paprika to create the marinade. Cut the pork into cubes and place them in a Ziploc bag with the marinade. Remove excess air, seal the bag, and refrigerate for at least 4 hours, or up to 12 hours.
- Before grilling, remove the pork from the refrigerator about an hour in advance to reach room temperature. Preheat the grill to 400°F. During this time, skewer the marinated pork, bell peppers, and red onions in an alternating pattern.
- In a separate bowl, combine lemon juice, honey, chopped mint, salt, and black pepper to make the sauce. Slice any remaining lemons into ½-inch thick rings and set both the sauce and lemons aside.
- Spray the skewers with cooking spray or olive oil, then grill them for 1-2 minutes per side, ensuring the pork reaches an internal temperature of 145°F. Simultaneously, grill the lemon slices until lightly charred.
- Allow the cooked kabobs to rest for 5 minutes, then serve them with the grilled lemon slices and drizzle the honey mint sauce over the top for added flavor.
Ingredients
- 2 lbs boneless center-cut pork loin chops
- 3 colored bell peppers, cut into 2-inch pieces
- 1 large red onion, cut into 1-inch chunks
- Olive oil (for marinade)
- Dry white wine (or lemon juice/broth as a substitute for alcohol-free option)
- Grated white onion
- Minced garlic
- Dried oregano
- Paprika (or cayenne/chipotle powder for extra heat)
- Kosher salt
- Black pepper
- Juice from one lemon (about 3-4 tablespoons)
- Honey
- Fresh mint leaves, chopped
- Additional lemons, sliced into ½-inch thick rings for grilling
Nutritional Values
Calories: 462kcal | Carbohydrates: 23g | Protein: 35g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 372mg | Potassium: 825mg | Fiber: 3g | Sugar: 16g | Vitamin A: 2039IU | Vitamin C: 98mg | Calcium: 44mg | Iron: 2mg
FAQ
- What is the ideal type of meat for shashlik?
- Shashlik is traditionally prepared with pork, but you can also use lamb, beef, or even poultry for these kebabs.
- How can I ensure the vegetables don’t burn when grilling kabobs?
- To prevent burning, chop the vegetables and meat into similar-sized pieces to ensure even cooking. For this recipe, cutting the pork, onion, and peppers into 1-2 inch pieces works well.
- Is it possible to make pork shish kabobs in the oven instead of on a grill?
- Yes, you can bake the kabobs in the oven if grilling isn’t an option. Preheat the oven to 350 degrees F, place the kabobs on a foil-lined baking sheet, and bake for 15-20 minutes, turning them halfway through.
- Where does shashlik originate from?
- Shashlik is a dish from the Caucasus region, which lies between the Black and Caspian Seas. It is popular in countries like Georgia, Russia, Armenia, and Azerbaijan, with variations existing in each.
- Can I substitute the pork in this recipe with another protein?
- Absolutely! You can substitute the pork with chicken or lamb if preferred.
Tips
- Use Metal Skewers: Opt for metal skewers for grilling as they conduct heat and help cook the meat evenly. If you choose bamboo skewers, soak them overnight in water to prevent burning.
- Uniform Sizing: Cut both the meat and vegetables into similar-sized pieces, about 1 to 2 inches, to ensure even cooking and prevent the vegetables from burning before the meat is done.
- Marination Time: Allow the pork to marinate for at least 4 hours, but ideally overnight, to let the flavors fully penetrate the meat, resulting in a more flavorful kebab.
- Alternative Cooking Methods: If outdoor grilling isn’t possible, preheat your oven to 350°F and bake the skewers on a foil-lined baking sheet for 15-20 minutes, flipping halfway through, to achieve a similar result.
Equipment
- Metal Skewers – Preferred for grilling due to their durability and reusability. If choosing bamboo skewers, ensure they are soaked in water before use.
- Grill – Ideally a charcoal or wood fire grill, but a standard gas or electric grill will also work. If you don’t have a grill, consider a stovetop grill pan.
- Ziploc Bags – For marinating the meat.
- Cooking Spray or Olive Oil Sprayer – To coat the kabobs before grilling, ensuring they don’t stick to the grill.
- Small Mixing Bowl – For preparing the marinade and sauce.
