Russian Pork Shashlik

Tender cubes of marinated pork shoulder are threaded with onion and grilled until lightly charred and juicy, creating a classic Russian-style shashlik for an easy outdoor dinner.

Prep: 25 min · Cook: 14 min · Yield: 4 · Method: Grill

Ingredients

• 2 pounds pork shoulder, boneless
• 1 large yellow onion
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 cloves garlic
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons fresh dill

Cooking instructions

1. Cut the pork shoulder into 1 1/2-inch cubes. Cut the onion into large chunks, keeping a few layers together. If using wooden skewers, soak them in water for at least 30 minutes. (about 15 min)
2. In a large bowl, whisk together the olive oil, lemon juice, grated garlic, salt, pepper, and paprika. Add the pork and onion, toss well, cover, and refrigerate for at least 2 hours or up to 12 hours. (about 120 min) — Refrigerated
3. Prepare a grill for medium-high heat, about 400°F. Thread the pork and onion pieces onto skewers, leaving a little space between pieces. Discard the remaining marinade. (about 10 min) — 400°F
4. Grill the skewers, turning every 3 to 4 minutes, until browned on all sides and the thickest pork pieces reach 145°F on an instant-read thermometer, about 12 to 14 minutes total. (about 14 min) — 400°F
5. Transfer the shashlik to a platter, tent loosely with foil, and rest for 5 minutes. Sprinkle with fresh dill and serve hot. (about 5 min)