Pork Shashlik

© Katherine Stetson

A true Shashlik would marinate in kefir, a fermented milk, which is often difficult to locate.  Buttermilk is a very good substitute, however, and red wine can be used as well.

Serve Shashlik with sliced cucumbers and tomatoes and grilled pita bread.

  • 2 pounds pork loin or butt
  • 3 onions
  • 2 cups buttermilk
  • ¼ cup chopped fresh flat leaf parsley
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 2 teaspoons ground coriander
  • 1 teaspoon dried pepper flakes
  • 1 teaspoon sea salt
  • 1 teaspoon freshly cracked pepper

Cut pork into 1 ½  – 2 inch cubes.  Slice onions.  Combine all ingredients in a heavy plastic bag and turn upside down several times to evenly distribute flavorings.  Refrigerate overnight or at least 6 hours.

Prepare a charcoal fire.  Thread pork cubes onto skewers and grill until nicely roasted with an interior temperature of 160 degrees.  Allow meat to rest briefly, lightly covered prior to serving.

Copyright © Katherine Stetson, all rights reserved.