Russian Kefir and Onion Pork Shashlik
Juicy pork shoulder skewers in a gentle kefir, onion, dill, and black pepper marinade.
About This Dish
Kefir seasons the surface without the harsh texture that can come from an aggressively acidic marinade, while crushed onion supplies aroma and helps the pork brown over coals.
Keep this recipe in your kitchen
Your first beautifully formatted offline recipe is free. Choose a print-ready PDF or a high-resolution JPEG card.
Stages
- Marinating4 hr
- Skewering15 min
- Grilling18 min
Step-by-Step Instructions
-
1
Cut the pork into even 4 cm pieces. Coarsely grate one onion, slice the remaining onions, and chop the dill.
-
2
Mix the kefir, onions, dill, coriander, pepper, salt, and oil in a non-reactive container. Coat the pork, cover, and refrigerate for 4 hours.
-
3
Prepare a bed of glowing coals with no persistent flames. Remove heavy excess marinade and thread the pork loosely onto metal skewers.
-
4
Grill 12–18 cm above the coals, turning every 2–3 minutes, until browned on all sides and the thickest pieces reach at least 63 °C.
-
5
Move the skewers to a clean tray and rest for 3 minutes before removing the meat and serving.
