Grilled Pork Skewers (shashlik/kebabs) Recipe

Marinate the Pork

1. In a large mixing bowl, combine 30ml of olive oil, 1 medium finely chopped or grated onion, 2-3 minced garlic cloves, 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, 1 teaspoon of paprika, and 1/2 teaspoon each of cumin, thyme, and oregano. 2. Add approximately 2 tablespoons of vinegar or lemon juice to the mixture and blend well. 3. Cut the pork shoulder or leg into roughly 150g pieces suitable for skewers. Add the pork to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and allow the pork to marinate in the refrigerator for at least 2-4 hours, or overnight for best results.

Prepare for Grilling

4. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. 5. Thread the marinated pork pieces onto the skewers. If desired, add pieces of bell peppers, onions, or tomatoes in between the pork pieces.

Grill the Skewers

6. Preheat the grill to medium-high heat. Place the prepared skewers on the grill. Cook for 10-12 minutes, turning occasionally, until the pork is thoroughly cooked and the edges are slightly charred. Ensure the internal temperature of the pork reaches at least 145°F (63°C) for safe consumption.