Mountain style pork shashlik
6 servings
180 minutes
Pork shashlik is the quintessence of Georgian hospitality and culinary mastery. Juicy pork infused with the aromas of basil, saffron, and coriander is gently marinated in dry red wine, revealing a rich and intense flavor. Onion rings add zest while fresh parsley brings lightness and freshness. This shashlik is cooked on a hot grill, acquiring a crispy crust outside while remaining tender and juicy inside. It is served hot, generously drizzled with marinade and complemented by traditional Georgian sauces. Perfect for heartfelt gatherings outdoors, filling the atmosphere with joy and the aromas of Caucasian cuisine.
1
Thaw the pork and cut it into cubes. Slice the onion into rings and chop the parsley.
- Pork: 3 kg
- Onion: 2 kg
- Chopped parsley: 20 g
2
We place all the meat in a deep dish (any container will do, as long as it's convenient for mixing). On top, we sprinkle the onions and all the spices except for salt. We mix thoroughly, coating each piece of meat.
- Onion: 2 kg
- Saffron: 0.5 teaspoon
- Basil: 2 tablespoons
- Ground red pepper: to taste
- Ground black pepper: to taste
3
Pour in the wine (the wine should be at room temperature) so that it barely shows, and mix again. Press with a weight for 1-2 hours (in a warm place).
- Dry red wine: 1 l
4
Drain half of the marinade into a container for later use. Place the meat in the refrigerator overnight.
- Chopped parsley: 20 g
5
Skewer the meat and grill for 10-15 minutes on a red-hot grill, turning constantly. Baste with the drained marinade beforehand, and garnish with chopped parsley before serving.
- Chopped parsley: 20 g
