Wild Boar Shashlik
Flavorful and juicy grilled dish made from marinated wild boar meat, infused with spices and cooked over hot coals for a rich, smoky taste.
Updated : 12 June, 2025
Easy
More than 1 hour.
Ingredients
2 kilograms
Wild boar meat
3
Onion
2 teaspoon
Paprika
2 liter
Water
10
Peppercorns
5
Laurel leaf
2 teaspoon
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
For this recipe, it's best to use fresh meat instead of frozen, as frozen meat may turn out dry when cooked. To avoid eye irritation while chopping onions, rinse the onion and knife with cold water. To prevent the cutting board from absorbing the strong onion smell, rub it with a piece of lemon before slicing.
Preparation
Step 1
First, prepare all the necessary ingredients. For shashlik, the meat of a young animal is ideal. I usually use the neck or belly part.
Step 2
In a pot or saucepan, pour water, add bay leaves and black peppercorns, and bring everything to a boil. Then let the broth cool to room temperature.
Step 3
Rinse the meat under running water. Pat it dry with paper towels and remove any tendons or membranes if present. Cut the wild boar meat into small, equal-sized pieces. Place the meat in a deep bowl.
Step 4
Pour the cooled broth over the meat. Let it soak for at least 3 hours. Since my meat was from a young boar, I soaked it for about 3 hours. If your meat is from an older animal, soak it overnight or longer. Store it on the lower shelf of the refrigerator.
Step 5
Drain the broth. Peel the onions and cut them into rings or half-rings, not too thin. Gently squeeze the onion rings with your hands to release the juice, then add them to the meat.
Step 6
Season with salt and pepper to taste. At this stage, you can also add your favorite spices. I added a pinch of ground sweet paprika.
Step 7
Mix everything thoroughly. Cover the bowl with plastic wrap or a lid and let the meat marinate at room temperature for 1–2 hours. If it's too hot in the room, place the meat in the refrigerator. In a cool place, the marination can last longer (4–5 hours or overnight).
Step 8
Thread the marinated boar meat onto skewers.
Step 9
Once the charcoal in the grill turns white with ash, begin grilling. Place the skewers over the hot coals.
Step 10
Grill the shashlik, turning occasionally, until fully cooked. The cooking time depends on the heat of the grill, the size of the meat pieces, and the age of the animal. Make a small cut on the largest piece—if clear juice runs out, the meat is ready.
Step 11
Serve the delicious wild boar shashlik hot! Pair it with salads, sauces, and fresh vegetables. Grilled vegetables also make a great side dish.