Pork Shashlik in Tomato Juice
Juicy and aromatic, the best for a picnic! Pork shashlik in tomato juice will win over you and your loved ones. Since the meat marinates in juice, it becomes incredibly tender, rich, and flavorful.
Updated : 29 August, 2025
Easy
More than 1 hour.
Ingredients
1500 grams
Pork
1 cup
Tomato juice
1
Onion
to taste
Parsley
to taste
Salt
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
Instead of parsley, you can use fresh oregano, basil, or cilantro. Using several herbs together will make the shashlik even tastier. Rinse the meat, pat dry with paper towels, and cut into medium-sized pieces.
Step 2
Place the pork in a large bowl suitable for marinating. Sprinkle with dry spices. I usually use a ready-made meat marinade mix. Season with salt and pepper to taste.
Step 3
Peel the onion. Rinse the onion and herbs under running water.
Step 4
Place the herbs and onion into a blender bowl. For convenience, cut the parsley and onion into large pieces first.
Step 5
Pour in the tomato juice.
Step 6
Blend everything until you get a thick, smooth mixture.
Step 7
Pour the blender mixture over the meat.
Step 8
Mix well so each piece is coated in the aromatic tomato marinade. Cover the bowl with plastic wrap or a lid and refrigerate for at least overnight. I sometimes leave it longer on the bottom shelf (where it’s colder).
Step 9
Thread the marinated meat onto skewers. Remove excess tomato marinade by hand - otherwise, it may burn during grilling. I often rinse the meat lightly under cold water. Overnight, the meat absorbs the spices and herbs perfectly, making the shashlik very tasty.
Step 10
Place the skewers on the grill.
Step 11
Grill, turning occasionally, until the shashlik is cooked through. To check doneness, cut the largest piece with a thin knife. If the juice runs clear, it’s ready!
Step 12
Do not overcook the pork over the coals, otherwise it may become dry and tough.