Pork neck shashlik

Try grilling pork neck shashlik using our recipe – it's juicy, flavorful, and incredibly delicious!

Step-by-step recipe

Step 1:

Cut the pork neck into small pieces.

Step 2:

Cut the onion into not too thin half rings.

Step 3:

Place the onions and meat in layers in a bowl, seasoning each layer with salt and pepper.

Step 4:

Pour in dry white wine, cover and refrigerate overnight.

Step 5:

Prepare hot coals.

Step 6:

Thread the meat onto skewers.

Step 7:

Place the skewers over slightly burnt coals and grill the shashlik until done, turning occasionally.

Cooking tips

Whenever possible, buy fresh meat for shashlik, rather than pre-marinated, semi-finished products. You won't be able to control the taste of marinated raw meat, and vinegar is often added to the marinade to ensure longer shelf life, which can make the shashlik too tough and dry.

Choose only the freshest meat for shashlik – free of unpleasant odor, not darkened, springing back quickly when pressed with a finger, and not tinted – you can check this with a paper napkin; there shouldn't be any pink marks left on it.

Don't cut the meat into pieces that are too small or too large. Small pieces can dry out or even burn, while large pieces won't cook through properly.

The coals should be hot, but not too hot, otherwise the meat will burn.

Don't leave the grill, don't get distracted, and turn the skewers regularly to ensure the meat cooks evenly.