published Jun 22, 2022, updated Jul 26, 2024 Everywhere I go, there’s a new kabob to try! And whether it was tikka to kefta to koobideh, I’ve thoroughly enjoyed each down to the last bite. Today I’m talking about shashlik, a Georgian pork shish kebab marinated overnight in olive oil, onions, white wine, garlic, paprika, and oregano. The resulting flavor is tangy, earthy, peppery, and just sweet enough to combat the savoriness of the pork. If you don’t eat pork, this same recipe can be used to make chicken or lamb kabobs. The vegetables can be substituted for seasonal or preferred produce, too. Just avoid combining vegetables that are too firm (potatoes or other root vegetables) or too soft (mushrooms, squash, etc.) with very different cooking times. There are several ways to enjoy them: as-is with grilled lemons and my sticky, minty honey sauce, rice, or pita.
Recommended Tools
Skewers – Metal skewers are preferred for grilling. Bamboo can also be used, but be sure to soak them overnight in water. Ziploc Bag – For marinating the meat. Grill – You can make shashlik on any grill, but it should ideally be made over a charcoal or wood fire. Alternatively, make it on the stovetop with a grill pan.
Storing and Reheating
Pork shish kabobs can be refrigerated for up to 4 days. You can save space in the fridge by removing the meat and vegetables from the skewers before storing.
Pork – Large, boneless center-cut loin chops are the most convenient to carve for pork shish kabobs. Avoid using a lean cut, like pork tenderloin, that can’t withstand high-temperature grilling. Marinade – The marinade for shashlik is made from equal parts olive oil and dry white wine (substitute with lemon juice or broth to keep the recipe alcohol-free), and seasoned with kosher salt and: Grated White Onion – Substitute with red or yellow onion if needed. The salt in the marinade helps the onion release its juice (Read: flavor!). Minced Garlic – Use fresh garlic, which has a stronger flavor, if at all possible. Dried Oregano – Dried herbs are more effective at flavoring marinades than fresh. Paprika – Substitute with cayenne or chipotle powder for extra heat. Bell Peppers – Chop into 2-inch pieces. I like to use all three colors for a nice presentation, but you can use any combination or all of one color if preferred. Red Onion – Chop into 1-inch chunks for skewering and grilling. Sauce – A refreshing lemon juice and honey sauce seasoned with chopped mint leaves, kosher salt, and black pepper.
Reheat on a baking sheet in the oven at 350 degrees F until warmed through. You can also microwave leftovers in a covered, microwave-safe dish for one or two minutes. Love this recipe? Share it with the world on Pinterest.
