Dinner · 50 min · russian

Pork Shashlik

This is the kind of Russian dinner you’ll make on repeat — pork shoulder and onions, 50 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Pork shoulder
• 3 Onions
• 1/4 cup Vinegar
• 2 tbsp Vegetable oil
• 1 tsp Black peppercorns
• 3 Bay leaf
• 4 Lavash
• 1/4 cup Parsley

Steps

1. Cut the pork into generous 2-inch cubes — small pieces dry out over the coals.
2. Massage with sliced onions, vinegar, oil, crushed peppercorns, bay, and salt; marinate at least 4 hours, ideally overnight.
3. Thread onto skewers with onion rings between the meat, packing snug so the pieces baste each other.
4. Grill over hot coals, turning every 3 minutes, 15 minutes total until charred at the edges and just cooked through.
5. Rest the skewers on lavash 5 minutes so the bread soaks up the juices.
6. Serve with raw onion rings, parsley, and more lavash; shashlik is a ritual, not just dinner.

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