Russian Pork Kebab or Shashlyk with Lemon, Onion and Seltzer

Shashlik is skewered meat cooked over a smoky, ember coal grill.  Originally made of lamb , but, often – pork, chicken or beef. In Soviet Russia pork shashlyk was very popular picnic food – it’s easy, fast and, sure, tasty. Everyone has family recipe for shashlyk marinade: some add vinegar, or kefir, or tomato juice, or beer, or even mayonnaise. We didn’t use much spices, just black pepper, but basil, coriander, cumin and bay leaves can be used.

Great choice for pork shashlyk – shoulder butt or neck.

Russian Pork Kebab or Shashlyk with Lemon, Onion and Seltzer

1 lb. pork loin or shoulder butt, cut into 2 in. pieces
1 lemon, sliced
1 medium onion, halved and quarted
1/2 can sparkling water or seltzer
salt and black pepper

Mix well meat, lemon and onion slices, ground pepper and salt. Add sparkling water, cover and place into fridge for about 2-3 hours. Speared meat (we used marinated onion too) onto skewers and cook in preheated hot grill or special outdoor oven – mangal.

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One Response to “Russian Pork Kebab or Shashlyk with Lemon, Onion and Seltzer”

  1. […] piece of fresh baked rye bread or boiled potatoes with butter and chopped dill, to pork kebabs (shashlik) and kotletas.  Now you […]

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