Get ready to transport your taste buds to the rugged mountains of the Caucasus with this mouthwatering Steak or Pork Kebab Shashlik that will make your grill sizzle and your guests beg for seconds! This isn't just another kebab recipe - it's a culinary journey that transforms simple ingredients into a symphony of flavors that will have everyone asking, "What's your secret?" Whether you're a grilling novice or a seasoned chef, this traditional Caucasian dish promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Caucasian
Serves: 4 servings
Ingredients
- 1 lb steak or pork, cubed
- 1/4 cup olive oil
- 2 tablespoons vinegar
- 4 cloves garlic, minced
- 1 tablespoon paprika
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine olive oil, vinegar, minced garlic, paprika, salt, and pepper to create the marinade base.
- Cut the steak or pork into uniform 1-inch cubes to ensure even marinating and cooking.
- Add the meat cubes to the marinade, ensuring each piece is thoroughly coated. Use your hands or a large spoon to mix well.
- Cover the bowl with plastic wrap and refrigerate for at least 2-4 hours, or ideally overnight, to allow the flavors to penetrate the meat.
- Before cooking, remove the meat from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
- Preheat your grill, grill pan, or broiler to high heat (around 450-500°F).
- Thread the marinated meat cubes onto metal or pre-soaked wooden skewers, leaving a small space between each piece for even heat distribution.
- Grill or broil the kebabs for 3-4 minutes per side, turning occasionally to achieve a nice char and cook to desired doneness.
- Check the internal temperature of the meat: 145°F for medium-rare pork or steak, 160°F for medium.
- Remove kebabs from heat and let rest for 3-5 minutes to allow juices to redistribute before serving.
- Optionally, garnish with fresh herbs like parsley or cilantro and serve with rice, grilled vegetables, or a fresh salad.
Tips
- Marinating Magic: The key to incredible shashlik is patience with your marinade. Aim for at least 4 hours of marinating, but overnight is even better for maximum flavor penetration.
- Meat Matters: Choose well-marbled cuts like ribeye for beef or pork shoulder to ensure tender, juicy kebabs that melt in your mouth.
- Skewer Strategy: Use metal skewers for even heat distribution, or if using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Temperature Precision: Use a meat thermometer to hit the perfect doneness - 145°F for medium-rare ensures juicy, tender meat every time.
- Resting is Crucial: Always let your kebabs rest for 3-5 minutes after grilling to allow juices to redistribute, keeping your meat succulent and flavorful.Pro tip: Serve with a side of cooling tzatziki or a fresh herb salad to complement the rich, smoky flavors of your shashlik!
Nutrition Facts
Calories: 199kcal
Carbohydrates: 2g
Protein: g
Fat: g
Saturated Fat: 4g
Cholesterol: 20mg
