Pork Shashlik with Tomatoes and Onions
Appetizing, tender, juicy, smoky, and full of summer flavor! Pork shashlik with tomatoes and onions turns out exceptionally juicy. It’s made with a new, unusual marinade that will definitely impress you. Try it once - you’ll never want to cook meat another way again!
Updated : 01 September, 2025
Easy
More than 1 hour.
Ingredients
1 kilograms
Pork
2
Onion
2
Tomato
2 tablespoon
Soy sauce
to taste
Basil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Which pork cut is best for shashlik? Use pork neck if possible - it has the right amount of fat, making the shashlik juicy and tender. Rinse the pork and pat it dry with paper towels.
Step 2
Peel the onions. Rinse the tomatoes, onions, and basil under cold water. Instead of basil, you can use oregano sprigs or cilantro. Mixing several herbs will make the flavor richer. Place everything into a blender. For convenience, cut onions and tomatoes into halves or quarters.
Step 3
Blend until smooth. To make blending easier, add extra tomatoes. If your tomatoes are not in season, add a pinch of sugar for a richer taste.
Step 4
Transfer the blended mixture into cheesecloth and squeeze out the juice. We’ll use the juice for marinating. Why separate it? Because tomato and onion pulp burns on hot coals, spoiling the taste and appearance of the shashlik.
Step 5
Cut the pork into pieces about the size of a matchbox. Place into a deep bowl or pot.
Step 6
Add ground pepper mix (or a ready shashlik seasoning), pour in the tomato-onion juice and soy sauce. Salt if needed, but remember soy sauce is already salty.
Step 7
Mix thoroughly, cover with a lid or plastic wrap, and refrigerate for at least 2-3 hours.
Step 8
Remove the marinated meat from the fridge.
Step 9
Light firewood in a grill (mangal).
Step 10
While the fire burns, thread the meat onto skewers.
Step 11
Once the fire burns down and only hot coals remain, place the skewers on the grill.
Step 12
Grill the meat, turning occasionally, until fully cooked.
Step 13
Cooking time depends on the size of the pieces and heat intensity.
Step 14
Serve the shashlik hot! Offer fresh vegetables, salads, herbs, and your favorite sauces on the side.