Tandoor Pork Shashlik
Magnificent, tender, juicy, and with a light smoky aroma! Tandoor pork shashlik always turns out incredibly flavorful - you simply can’t get better meat. Everyone will love it, adults and kids alike, and it’s very easy to make!
Updated : 29 October, 2025
Easy
More than 1 hour.
Ingredients
2 kilograms
Pork
2
Onion
to taste
Basil
50 milliliters
Soy sauce
to taste
Salt
to taste
Ground black pepper
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
What cut of pork is best to use? The juiciest and most flavorful shashlik comes from pork neck. It’s moderately fatty and tender. The best results come from fresh, never-frozen meat. Cut the pork into small, even-sized pieces.
Step 2
Prepare the rest of the ingredients. Peel the onions. Rinse the basil and onions in clean water.
Step 3
Place the pork into a deep bowl or pot. Slice the onion into rings or half-rings of medium thickness. Gently squeeze the onion with your hands to release the juice and add it to the meat.
Step 4
Pour in the soy sauce. Crush the basil leaves slightly with your fingers and add them to the bowl. Add salt to taste - though you might skip it, as soy sauce is salty enough. Sprinkle with black pepper and dry meat spices. If you have a special barbecue seasoning mix, use it too.
Step 5
Mix everything thoroughly, kneading the meat together with the onion and herbs. Cover the bowl with plastic wrap or a lid and refrigerate to marinate. The longer the meat marinates, the more flavorful the shashlik will be. I usually leave it overnight.
Step 6
Mix everything thoroughly, kneading the meat together with the onion and herbs. Cover the bowl with plastic wrap or a lid and refrigerate to marinate. The longer the meat marinates, the more flavorful the shashlik will be. I usually leave it overnight.
Step 7
Meanwhile, thread the marinated pork onto skewers. Don’t pack the pieces too tightly; otherwise, the meat might not cook properly inside.
Step 8
Place the skewers into the tandoor using a special rack or through the lid slots. Close the draft vent and lid. Leave it like this until the shashlik is fully cooked. Cooking time varies depending on your tandoor’s size, model, and heat intensity.
Step 9
After 15 minutes, check a piece of meat by making a small cut. If the juice runs clear, the shashlik is ready! It took me about 30 minutes to cook the pork perfectly.
Step 10
Serve the aromatic tandoor pork shashlik hot, with fresh vegetables, salads, your favorite sauces, and pickles. Enjoy!