Pork Shashlik with Onions
The best and simplest way to marinate any meat without vinegar! For pork shashlik with onions you need only a minimal set of ingredients. It turns out so delicious that you and your loved ones will remember it for a long time. With a fresh vegetable salad - absolutely irresistible!
Updated : 16 January, 2026
Easy
More than 1 hour.
Ingredients
1500 grams
Pork
2
Onion
to taste
Cilantro
to taste
Ground black pepper
to taste
Red pepper, ground
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you marinate pork for shashlik? Prepare the needed ingredients. Use fresh meat that hasn’t been frozen. Which cut is best? Pork neck is ideal - it’s moderately fatty and the shashlik will turn out tender.
Step 2
Rinse the meat and pat it dry with paper towels. Rinse the peeled onion and the herbs in clean water. Cut the pork into medium pieces, slice the onion into half-rings or rings, and chop the herbs not too finely. Put everything into a large bowl. Gently squeeze the herbs with your hands so they release juice. Add salt and ground peppers and mix everything well. For 1.5 kg (3.3 lb) of meat I used about 1 slightly heaped Tbsp of ground peppers (allspice and mild sweet red pepper).
Step 3
Place the meat in a pot or deep bowl of a suitable size. Cover with a lid or wrap with plastic wrap. Marinate in the refrigerator on the bottom shelf. Marinating time is up to you - the longer, the tastier. I usually leave it overnight or for a day.
Step 4
Light the grill. Wait until the wood or charcoal burns down. Meanwhile, thread the meat onto skewers. Leave the onions and herbs in the pot - they’ve already given their aroma and juices to the meat.
Step 5
How do you cook pork shashlik? Place the skewers on the grill. Turn them from time to time, watching that the shashlik doesn’t start to burn.
Step 6
Grill the meat until fully cooked. To check doneness, cut into one piece - if the juices run clear, it’s ready. Grilling time depends on your grill, the amount of coals, and the heat.
Step 7
Serve the shashlik while it’s still hot. Offer fresh salads or coarsely chopped vegetables on the side.
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