Pork Loin Shashlik
Pork loin shashlik is lean, so to keep it juicy, marinate it in mayonnaise with acidity. Grilled over charcoal, it pairs well with fresh vegetables.
Updated : 10 June, 2025
Easy
More than 1 hour.
Ingredients
1.2 kilograms
Pork
3
Onion
3 tablespoon
Mayonnaise
2 tablespoon
Vinegar
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients according to the list. It is best to use fresh meat that has not been frozen. Fresh pork loin will result in a juicier and tastier shashlik. If your pork loin was frozen, defrost it in advance. Wash the meat and pat it dry.
Step 2
Cut the pork loin into evenly sized medium pieces.
Step 3
Peel the onions, rinse them, and cut them into thick rings.
Step 4
Add mayonnaise, ground black pepper, and salt to the onions. If your mayonnaise is very thick, add ¼-½ cup (50-100 ml) of cold water. If using vinegar (6% or 9%), pour it in as well. Mix everything gently.
Step 5
Add the onion-mayonnaise marinade to the pork.
Step 6
Mix everything thoroughly. Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour to marinate.
Step 7
Thread the pork pieces onto skewers.
Step 8
Light the grill. Once the charcoal has burned down and is covered with white ash, start grilling. Place the skewers on the grill. Cook, turning them occasionally to ensure even cooking. Do not overcook the meat, or it will become dry and tough. To check for doneness, make a deep cut in the largest piece of meat. If clear juices run out, the shashlik is ready.
Step 9
Serve hot with fresh vegetables and various sauces.
Step 10
The juiciest and most delicious pork loin shashlik is ready!