Pork shashlik with pineapples
6 servings
75 minutes
Pork kebab with pineapples is a fragrant and juicy dish that adds exotic notes to traditional kebab. This recipe is inspired by Mexican cuisine, known for its ability to combine the sweetness of fruits with the spiciness of spices. The marinade of pineapple, chili pepper, garlic, and oregano infuses the pork with deep flavor and tenderness. Light caramelization of pineapple on the grill adds a soft sweetness to the kebab that perfectly contrasts with the spiciness of the pepper. This kebab pairs excellently with warm flatbreads and salsa, creating a vibrant and rich dish that is perfect for both summer picnics and cozy family dinners. It’s not just meat on a skewer; it’s a true gastronomic experience revealing the richness of Mexican flavors.
1
Heat a small skillet with a thick bottom over medium heat and add 1 dried chili pepper for 30 seconds. Turn the pepper several times, and when it becomes soft and changes color, remove it with tongs.
- Red chili pepper: 1 piece
2
Put the chili pepper in a blender and grind it together with small pieces of fresh pineapple (1 cup) and crushed garlic. Then add vinegar, oil, oregano, and salt. Mix everything until it becomes a homogeneous puree and pour it into a bowl.
- Red chili pepper: 1 piece
- Pineapple: 1.5 piece
- Garlic: 2 cloves
- White wine vinegar: 0.5 glass
- Vegetable oil: 2 tablespoons
- Oregano: 1 teaspoon
- Salt: 1.5 teaspoon
3
Preheat the grill for kebabs to a moderately high temperature.
4
Place the pork cut into pieces for skewers in the prepared pineapple puree sauce for 10 minutes. Then thread the meat onto skewers, alternating pieces of pork with onion slices and diced fresh pineapple (4 cm).
- Pork: 900 g
- Pineapple: 1.5 piece
- Onion: 4 heads
5
Place the skewers on the grill rack in the skillet and cook for 8-10 minutes, occasionally basting the meat with pineapple sauce.
- Pineapple: 1.5 piece
6
Remove the meat, onion, and pineapple pieces from the skewers and serve with warm flatbreads and salsa.
- Onion: 4 heads
- Pineapple: 1.5 piece
