Classics · Polish

Shashlik
Skewers

Shashlik Skewers
Time
30'
+ 4h chilling
Diff.
medium
Kcal
520
/ serving
Servings
4
Gather 13 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 07

Cut the meat

1000 g

Cut pork neck (boneless) (1000 g) into ~3x3 cm cubes. Smaller pieces will dry out, larger ones won't cook through.

Step 02 of 07

Make the marinade

3 szt
4 szt
4 łyżka
2 łyżeczka
1 łyżeczka
2 łyżka
1 łyżeczka

Grate onion (for marinade) (3 szt) on the coarse side of a grater straight into a large bowl. The onion juice breaks down the meat fibers. Press garlic cloves (4 szt) through a garlic press, add rapeseed oil (4 łyżka), sweet paprika (2 łyżeczka), hot paprika (1 łyżeczka), brown mustard (2 łyżka) and ground black pepper (1 łyżeczka). Mix.

Tip
Don't add salt yet — it would draw water out of the meat and make it dry. Salt right before grilling.
Step 03 of 07

Marinate the meat

1000 g

Drop pork neck (boneless) (1000 g) cubes into the marinade, mix thoroughly by hand so every piece is coated. Cover the bowl and refrigerate for at least 4 hours, ideally overnight.

Tip
The longer it marinates, the juicier the meat. 2 hours is the absolute minimum.
Step 04 of 07

Prep vegetables and bacon

2 szt
1 szt
2 szt
200 g

Cut red bell pepper (2 szt) and yellow bell pepper (1 szt) into ~3x3 cm squares. Cut onion (for skewers) (2 szt) lengthwise into quarters, then separate into single layers. Keep smoked bacon, sliced (200 g) in slices — you'll wrap the meat in it.

Step 05 of 07

Assemble the skewers

1000 g
200 g
2 szt
1 szt
2 szt
2 łyżeczka

Take pork neck (boneless) (1000 g) out of the marinade and shake off excess onion — it would burn on the grill. Salt the meat with salt (2 łyżeczka). Wrap each cube in half a slice of smoked bacon, sliced (200 g). Thread onto skewers alternating: wrapped meat, red bell pepper (2 szt), onion (for skewers) (2 szt), meat, yellow bell pepper (1 szt). Makes about 8 skewers.

Tip
Soak wooden skewers in water for 30 minutes before grilling, otherwise they'll burn.
Step 06 of 07

Grill

Heat the grill to medium — your hand held 10 cm above the grate should last 4-5 seconds. Place skewers on the grill, turn every 3-4 minutes for a total of about 15 minutes. The meat should be browned on every side, and juices running out when pierced should be clear, not pink.

Tip
Too much heat will burn the bacon and vegetables before the meat is done. If flames flare up from dripping fat, move skewers away from the flame.
Step 07 of 07

Rest the meat

Take skewers off the grill and let them rest on a board for 5 minutes. The juices inside redistribute — they won't all leak onto the plate when you cut in.

Shashlik Skewers
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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