Pork Skewers (Shashlik)

You'll love this easy-to-follow Grilled Pork Skewers recipe with simple marinade from Natasha's Kitchen. Yeah it's a keeper.

I love the smell of barbecue floating through the backyard; but not so much when it’s the neighbors BBQ. It’s too enticing. I’d be the one poking my head over the fence to see what’s cooking (good thing we have nice neighbors!). We’ve been grilling away almost daily.

I made this Pork Skewers (Shashlik) recipe twice in one day because I wanted it to be perfect for y’all. Seriously my husband grilled it in the morning, then we tweaked some things and made it again in the evening. It’s important to me to make sure I live up to my “tried and true” motto. I want you to try these pork skewers and say, yeah it’s a keeper.

This recipe was inspired by my cousin Alla of Washington. Alla you are one talented gal and thank you so much for replying to my random text messages about food!

Ingredients for Ukrainian Shashlik (Kabobs)

1 3/4 to 2 lb Pork Sirloin
1/4 cup dry red wine such as merlot
1/4 cup olive oil
4-5 cloves garlic, pressed
1 medium onion sliced into 1″ pieces
1 tsp salt
1/2 tsp pepper
6 to 8 (12-inch) wooden skewers

Pork Shish Kebab-1

How to Make Pork Skewers:

1. Chop pork into 1 inch pieces and place them in a large bowl. Add sliced onion and press in the 4-5 cloves of garlic.

pork skewers-2

2. Sprinkle with 1 tsp salt and 1/2 tsp pepper and stir everything to combine.

Pork Shish Kebab-4

3. Pour in 1/4 cup olive oil and 1/4 cup red wine. Stir everything to combine.

Pork Shish Kebab-5

Pork Shish Kebab-6

4. Cover with plastic wrap and marinate in the fridge for 3-4 hours.

Pork Shish Kebab-7

5. About 15-30 minutes before your meat is done marinating, place 6-8 wooden skewers in a pyrex dish with enough water to submerge the sticks. Soaking them keeps the sticks from burning on the grill.
Preheat your grill and just before adding your meat, set to medium.

6. Skewer the meat and onions (don’t squish them too tightly together; they meat should be just touching on the skewer, not smashed together).

Pork Shish Kebab-8

7. Grill over medium heat, turning every 4 minutes or so until all sides are browned and the meat is cooked through.

pork skewers-1-2

Enjoy with our favorite BBQ sauce or A1.

You'll love this easy-to-follow Grilled Pork Skewers recipe with simple marinade from Natasha's Kitchen. Yeah it's a keeper.

I’d love to hear about your grilling adventures. What’s going on your BBQ this week?

Pork Skewers (Shashlik)

4.8 from 10 votes
Prep Time: 4 hours
Cook Time: 15 minutes
Total Time: 4 hours 15 minutes
You'll love this easy-to-follow Grilled Pork Skewers recipe with simple marinade from Natasha's Kitchen. Yeah it's a keeper.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$9
Servings: 6

Ingredients

  • 1 3/4 to 2 lb Pork Sirloin
  • 1/4 cup dry red wine such as merlot
  • 1/4 cup olive oil
  • 4-5 cloves garlic pressed
  • 1 medium onion sliced into 1" pieces
  • 1 tsp salt
  • 1/2 tsp pepper
  • 6 to 8 12-inch wooden skewers

Instructions

  1. Chop pork into 1 inch pieces and place them in a large bowl. Add sliced onion and press in the 4-5 cloves of garlic.
  2. Sprinkle with 1 tsp salt and 1/2 tsp pepper and stir everything to combine.
  3. Pour in 1/4 cup olive oil and 1/4 cup red wine. Stir everything to combine.
  4. Cover with plastic wrap and marinate in the fridge for 3-4 hours.
  5. About 15-30 minutes before your meat is done marinating, place 6-8 wooden skewers in a pyrex dish with enough water to submerge the sticks.
  6. Preheat your grill and just before adding your meat, set to medium.
  7. Skewer the meat and onions (don't squish them too tightly together; they meat should be just touching on the skewer, not smashed together).
  8. Grill over medium heat, turning every 4 minutes or so until all sides are browned and the meat is cooked through.

Enjoy with our favorite BBQ sauce or A1.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Snezhana
    July 23, 2018

    Hi can I use pork sirloin roast for this recipe? Reply

    • Natasha
      July 23, 2018

      Hi Snezhana, pork sirloin is very lean and would probably be too dry in this recipe. Reply

  • chris
    May 14, 2018

    About how long do these skewers take to cook? I see “turn every 4 minutes over medium heat” but about how many turns d’ya think to reach 145 – 150 degrees? Reply

    • Natasha
      natashaskitchen
      May 15, 2018

      Hi Chris, I grill for a total of about 15 minutes. Reply

  • Thomas
    August 11, 2017

    This recipe was the best tasting pork I ever had. I do have a question though. What would be a good authentic Ukrainian side to go with the Shaslik ? Reply

    • Natasha
      natashaskitchen
      August 12, 2017

      Any of the cucumber and/or tomato salads and mashed potatoes or roasted red potatoes or any potatoes really. The best combo right there! 🙂 Reply

    • Liliya pro
      May 10, 2018

      Can it marinate for more than 4-5 hours? Reply

      • Natasha
        natashaskitchen
        May 10, 2018

        Hi Liliya, you can marinate longer if you prefer. Reply

  • Viktoriya
    May 22, 2017

    Hi Natasha,
    Can wine be omitted or substituted with something non-alcoholic? Reply

    • Natasha
      natashaskitchen
      May 22, 2017

      Hi Viktoriya, You might try some lemon juice or maybe something like cider vinegar. I haven’t tested those but that would be my best guess. Reply

  • h
    May 4, 2017

    can pork tenderloin be used? Reply

    • Natasha
      natashaskitchen
      May 4, 2017

      Yes, it will work. Reply

  • Lana
    April 20, 2017

    Hey, would pork roast -boston butt work? Reply

    • Natasha
      natashaskitchen
      April 20, 2017

      Lana, for juicy, tender kebabs, I would recommend pork loin, or pork neck meat. Pork is typically fatty meat, so it really is ideal for juicy kebabs. Boston butt and pork leg meat yield drier and tougher kebabs. Hope this helps. Reply

  • Olga
    August 11, 2016

    Hi Natasha, can the red wine be substituted with white wine? Reply

    • Natasha
      natashaskitchen
      August 11, 2016

      Hi Olga, I haven’t tried with white wine but I think it would be a good experiment! Let me know if you try it 🙂 Reply

  • olga mersov
    July 30, 2016

    Hi Natasha, can I substitute pork with beef? Would it also come out tender and delicious? thanks! Reply

    • Natasha
      natashaskitchen
      July 30, 2016

      Hi Olga, I haven’t tried this recipe with beef but I think it should work. The cut of beef and how long you cook it will affect how tender it is, but the flavors should work well together 🙂 Reply

  • tony
    July 22, 2016

    the marinade was delicious, but the meat turned out pretty dry,. what did I do wrong Reply

    • Natasha
      natashaskitchen
      July 22, 2016

      Hi Tony, with pork, it will dry out if it is overcooked. Try cooking it a little less next time – check for doneness 1 to 2 minutes earlier. Reply

      • Tony
        July 25, 2016

        Tried grilling for less time and added extra wine to marinade per other reviews. Turned out delicious and so Tender. Loved it. Thank you Reply

  • Tanya
    January 24, 2016

    This is the best pork kabobs ever!! It was a hit with my family. I marinated them over night, and they were just ao yummy :). Reply

    • Natasha
      natashaskitchen
      January 25, 2016

      I’m so happy you love the recipe! Reply

  • Anya
    May 8, 2015

    Natasha, thanks for sharing this. My stepdad used to marinate pork in the same ingredients except he would use white vinegar instead of wine, and then he would marinate it for over 24 hours. The meat turns out so tender and can be cooked on cast iron indoor (for those who don’t have outdoor grill). I did his recipe few times and I liked it but I want to try yours with red wine. Thank you for your recipes. Reply

    • Natasha
      natashaskitchen
      May 8, 2015

      His method does sound really good and I’m sure marinating for that long would make for some very tasty meat! 😉 Reply

  • Tanya I
    October 28, 2014

    Very Yummy and Tender! Thank You, Natasha, for a great recipe. I did add a little more wine, though;) Reply

    • Natasha
      natashaskitchen
      October 28, 2014

      I bet it tasted even better with more! I’m so glad you liked it 🙂 Thanks Tanya 🙂 Reply

  • Don
    September 29, 2014

    I was in Ukraine a few weeks ago and had shashlik. This recipe is spot on. Absolutely fantastic!

    I added more wine so the pork was fully covered. It doesn’t need anything else.

    Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      September 29, 2014

      Don, thank you for a great review. Reading your comment, made me crave them all of a sudden, so I might be making them again soon and adding bit more wine per your suggestion :). Reply

  • olga
    February 23, 2014

    Hi Natasha, what if i don’t have red wine, or wooden sticks can just bake it in the oven, or it will be a little dry? Reply

    • Natasha
      natashaskitchen
      February 23, 2014

      I haven’t tried either way to be honest. I think it might be a little dry in the oven. Pork is one of those meats that really need the moisture in the marinade and they need to be cooked carefully. Reply

  • Tanya
    January 23, 2014

    Wanted to let you know shashlik was sooo good! Just perfect, wine gave it a nice flavor. The men were raving over the meat. Lol Reply

    • Natasha
      natashaskitchen
      January 23, 2014

      That’s awesome! I love that they were raving over the meat… Music to my ears and yours to I’m sure 😉 Thanks for the great review! Reply

  • Tanya
    January 20, 2014

    Thank you natash, you’re awesome you know that?! :)) Reply

    • Natasha
      natashaskitchen
      January 21, 2014

      Oh stop. 😉 So are you! 🙂 Reply

  • Tanya
    January 19, 2014

    does the pork sirloin turn out pretty tender or more chewy? I have pork shoulder in my freezer, do you think that work or its too fatty of a cut? Reply

    • Natasha
      natashaskitchen
      January 20, 2014

      I think this should work. A cut with more fatty content will produce more of a tender meat. I hope you’ll love it :). Reply

  • Nacio
    December 30, 2013

    I’ve had Shashlik when I was in Ukraine. In Lugansk specifically! I’ve been to a couple of restaurants there! However one of the restaurants provided a special home made sauce to dip the thin bread and Shashlik into! The taste was amazing! I’m going back to Lugansk to visit my friends this Orthodox Christmas holiday and definitely going to have Shashlik!!!

    I will try your recipe and compare! Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      Have a great trip Nacio. Maybe you can ask how they make that dipping sauce :). Reply

  • Moe
    October 27, 2013

    Have you tried this with lamb or beef? If so, what cuts of meat would you use? I am going to try the pork, too. Thanks. Reply

    • Natasha
      natashaskitchen
      October 27, 2013

      I haven’t tried with either one. If using beef, something like a top sirloin might work well. Get something that isn’t too tough to chew 🙂 Reply

  • Alonka
    September 10, 2013

    hi!:D what if i add 1/2cup mayo? would it be good? Reply

    • Natasha
      natashaskitchen
      September 10, 2013

      Yes, it would still be good. The color of the uncooked meat will be a little strange looking (pink from the wine), but I have done it this way and it tastes good. 🙂 Reply

  • alison
    August 23, 2013

    Hi, thanks for the recipe, Can I marinade the meat for longer, like overnight? Reply

    • Natasha
      natashaskitchen
      August 23, 2013

      You sure can! It will definitely be more flavorful 🙂 Reply

  • Shawn
    July 13, 2013

    I love how you provide a picture to go with each step, especially showing clearly all the ingredients needed to start. Reply

    • Natasha
      natashaskitchen
      July 13, 2013

      It’s what I do…. 😉 Reply

  • Dan
    July 5, 2013

    Made this yesterday on the 4th. Excellent. I used an onion that was almost too small. Plenty to flavor the marinade, but had to scramble for enough to go on the skewers. Thanks again for your fine recipes. Reply

    • Natasha
      natashaskitchen
      July 5, 2013

      I’m glad you enjoyed the recipe. Hope you had an awesome 4th of July!! 🙂 Reply

  • Oksana
    June 30, 2013

    Hey one more question. Does the wine give a “wine-y” (I just made up that word) taste to the meat? For some reason, I am skeptical about using wine. Reply

    • Natasha
      natashaskitchen
      June 30, 2013

      It depends on how long your marinate it. It will have a slightly stronger taste if you marinate overnight, but I did keep it marinated overnight for todays dinner and it still tasted great. I didn’t think it was “wine-y” after the four hours 🙂 It added some nice flavor! Reply

  • victoria
    June 27, 2013

    Can i use white dry wine insted of red? Reply

    • Natasha
      natashaskitchen
      June 28, 2013

      I haven’t tested it with white wine so I can’t really make that recommendation. Sorry… Anyone else tried that? Reply

  • Dina
    June 27, 2013

    Wow, your shashlik looks delicious. I’m wondering how it would taste with the wine marinade… I usually make the marinade with beer and sometimes add some mayo, you should give it a try. I will try to make your version too. For the chicken try to marinade it in mustard, beer, onions and seasonings (don’t add too much mustard, just enough to coat your chicken 1-2 tsp for 1 lb.). Reply

    • Natasha
      natashaskitchen
      June 27, 2013

      Dry or prepared mustard? Reply

      • Dina
        June 27, 2013

        prepared. Reply

  • al
    June 20, 2013

    Hey.. can this be made with chicken instead? Would it still be good? Reply

    • Natasha
      natashaskitchen
      June 20, 2013

      It will be good, but I would suggest instead of wine, use juice from half of a lemon :). Reply

  • June 18, 2013

    This is making me hungry! I grew up eating shashlik: so many kinds of it, I wouldn’t even be able to remember! I missed the real shashlik made on smoking coals. Great post and recipe – Pinned! Reply

    • Natasha
      natashaskitchen
      June 18, 2013

      Thanks for pinning; do you mean on those old school coal bbq’s? Reply

  • Manthos
    June 18, 2013

    Hello from sunny Cyprus.Natasha try to add cumming powder (about a teaspoon) in the marinade.I would also recommend oreganum 5 minutes before you take out from bbq .the recipe you added is really nice.I use it for bigger pieces of meat as well.Very good idea to add it.keep up the good work and ty for all the recipes !!! Reply

    • Natasha
      natashaskitchen
      June 18, 2013

      I’ll have to try those add-ins next time. Thank you! Reply

  • June 18, 2013

    These look delicious. 🙂 Natasha your photos are so good I can almost smell the aroma of shashlik. I need to try your recipe╰⊰✿ Reply

    • Natasha
      natashaskitchen
      June 18, 2013

      Thank you Lea, they were delicious indeed :). Reply

  • Valentina
    June 18, 2013

    I’ve been looking for a great shashlik recipe and I think I have found one!! Thank you so much for sharing!! Can’t wait to grill some shashlik and share it with family and friend! Reply

    • Natasha
      natashaskitchen
      June 18, 2013

      I would love to hear the outcome :). Reply

  • June 18, 2013

    Yes! Yes! Yes! Reply

    • June 18, 2013

      we used to marinade lean meat in mayo, to soften it up and make richer. Reply

  • Veronika
    June 18, 2013

    I have got to try these, would make a lovely feast. They look so good, and you are such inspirational. Reply

    • Natasha
      natashaskitchen
      June 18, 2013

      Thank you Veronika :). Reply

  • Snow
    June 18, 2013

    I’m drooling right now! I will definetly be trying this recipe this summer. Thanks! Reply

    • Natasha
      natashaskitchen
      June 18, 2013

      Let me know how they turn out :). Reply

  • Oksana
    June 18, 2013

    This looks amazing. I have been waiting for someone to teach us how to make sashlik! Do you know what the red wine can be replaced with? Or is the wine a mandatory ingredient in this recipe? Thanks for the post! 🙂 Reply

    • Natasha
      natashaskitchen
      June 18, 2013

      Try using juice from half of a lemon instead :). Reply

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