Pork Skillet Shashlik
Delicious, appetizing, and aromatic with a golden crust! Pork skillet shashlik can be made at home if you can’t go outdoors. The secret to authentic shashlik is a proper marinade of onion and spices.
Updated : 09 September, 2025
Easy
More than 1 hour.
Ingredients
800 grams
Pork neck
80 milliliters
Vegetable oil
60 milliliters
Water
1
Onion
1 tablespoon
Vinegar 5%
0.5 teaspoon
Cumin
5
Peppercorns
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose boneless pork. Pick the fat content according to your taste. Neck, shoulder, or ham work well. I used pork neck. In addition to regular table vinegar (percentage not critical), apple or wine vinegar is fine. Red wine vinegar works very well.
Step 2
Wash the pork neck, pat dry, and cut into portion-sized pieces.
Step 3
Peel the onion and cut into cubes.
Step 4
Blend into a smooth puree. A hand blender works best because stationary blenders often leave onion pieces sticking to the sides.
Step 5
Grind cumin seeds and peppercorns in a spice mill. You can add other spices to taste, such as khmeli-suneli, paprika, or ground coriander.
Step 6
In a bowl, combine pork, onion puree, vinegar, vegetable oil, ground pepper, and cumin. Lightly salt (don’t over-salt to avoid excess juice). Add cold drinking water. Mix well by hand.
Step 7
Cover the bowl with plastic wrap and refrigerate overnight. If not possible, 3-4 hours is sufficient.
Step 8
Heat vegetable oil in a skillet over medium-high heat. Add the pork pieces and fry on all sides until cooked through and golden brown. Salt to taste while cooking.
Step 9
Shashlik is ready. Serve with a fresh vegetable salad. Enjoy!