There’s something about the sizzle of pork shashlik on the grill that just sweeps me away to summer evenings—where laughter mingles with the smoky aroma that dances through the air. You know, those gatherings where the sun sets a bit slower, and the world feels right. Last weekend, during a rare sunny spell in October, I tried a new twist on this classic, adding a dash of unpredictability with spices I stumbled upon during a recent trip to the farmer’s market—my taste buds are still singing!
Steps
- Cut the pork into 1-inch cubes and place them in a large mixing bowl. Add the sliced onion and crushed garlic cloves.
- Season the mixture with salt and pepper, then thoroughly mix to combine all the ingredients.
- Pour olive oil and red wine into the bowl, stirring well to ensure the pork is evenly coated.
- Cover the bowl with plastic wrap and refrigerate the meat for 3-4 hours to marinate.
- About 15-30 minutes before grilling, soak the wooden skewers in water to prevent them from burning. Preheat the grill to medium heat.
- Thread the marinated pork and onion onto the skewers, ensuring they are not tightly packed together.
- Grill the skewers over medium heat, turning every 4 minutes until all sides are browned and the pork is fully cooked. Serve with your preferred BBQ sauce.
Ingredients
- 1 3/4 to 2 pounds of Pork Sirloin
- 1/4 cup of dry red wine (such as merlot)
- 1/4 cup of olive oil
- 4 to 5 cloves of garlic, crushed
- 1 medium onion, cut into 1-inch pieces
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 6 to 8 wooden skewers, each 12 inches long
FAQ
- How long should the pork marinate for optimal flavor?
- The pork should be marinated in the refrigerator for 3 to 4 hours to allow the flavors to fully develop.
- Why do the wooden skewers need to be soaked in water?
- Soaking the wooden skewers for 15-30 minutes before grilling prevents them from burning on the grill.
- What is the ideal grill setting and cooking method for these skewers?
- Preheat your grill to medium heat. Skewer the meat and onions without packing them too tightly. Cook by turning the skewers every 4 minutes until the meat is evenly browned and thoroughly cooked.
- What type of wine is recommended for marinating the pork?
- A dry red wine, such as Merlot, is suggested for marinating the pork for this recipe.
- Can I use metal skewers instead of wooden ones?
- Yes, metal skewers can be used as an alternative, and they do not require soaking.
Tips
- To prevent the wooden skewers from burning on the grill, soak them in water for at least 15-30 minutes prior to threading the meat and vegetables.
- When arranging the pork and onions on the skewers, ensure they are only lightly touching and not tightly packed together, allowing for even cooking.
- For optimal flavor, marinate the pork in the fridge for 3-4 hours, allowing the wine and garlic to infuse into the meat.
- Turn the skewers every 4 minutes on medium heat to ensure the pork cooks evenly and develops a nice browned exterior.
Equipment
- Grill (if you don’t already own one).
- Wooden skewers (12-inch).
- Meat thermometer (optional, but useful for ensuring the meat is cooked through).
