Shashlik (Georgian Shish Kabobs)
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Marinate Time
4 hrs
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Total Time
4 hrs 23 mins
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Servings
6
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Calories
462 kcal
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Course
Main Course
Shashlik (Georgian Shish Kabobs)
Description
This Shashlik recipe begins by preparing a marinade of olive oil, dry white wine, grated white onion, minced garlic, dried oregano, kosher salt, and paprika. Pork loin chops are cut into cubes and massaged with this marinade, then refrigerated for at least four hours or overnight to develop flavor and tenderness. Vegetables like bell peppers and red onion are cut into sizable chunks for skewering with the meat.
After preheating the grill, the pork and vegetables are threaded alternately onto skewers and grilled at 400°F, coated lightly with cooking spray or olive oil to prevent sticking. The kabobs cook quickly, about 1-2 minutes per side, until the pork reaches an internal temperature of 145°F. Slices of lemon are grilled alongside the kabobs to soften and add a smoky citrus note.
Once rested, the kabobs are served drizzled with a sauce made from lemon juice, honey, chopped mint leaves, salt, and black pepper. The sauce enhances the smoky grilled meat with sweet and tangy freshness. This dish is suitable for a casual meal or gathering, showcasing balanced flavors and a combination of textures from juicy pork to crisp vegetables.
Ingredients
- 2 lbs pork loin chops boneless, center-cut
- 3 bell pepper cut into 2-inch cubes, colored varieties
- 1 red onion cut into 1-inch chunks, large
Marinade
- 1/2 cup olive oil
- 1/2 cup white wine dry
- 1/2 small white onion grated
- 4 cloves garlic minced
- 1 tsp oregano dried
- 1/2 tsp kosher salt
- 1/2 tsp paprika
Sauce
- 2 large lemon 1 is for grilling, plural
- 1/4 cup honey
- 1/4 cup mint leaves chopped
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Instructions
- Mix together the marinade ingredients in a small bowl. Cut each boneless center cut pork chop into 6-8 cubes. Transfer pork and marinade to a Ziploc bag. Cut each boneless center cut pork chop into 6-8 cubes
- Squeeze air out of bag and seal. Massage pork with marinade and marinate overnight or 4 hours minimum in refrigerator.
- Preheat grill to 400°F. Remove pork from marinade and discard marinade. Alternately skewer bell pepper, onion and pork on skewers.
- In a small bowl mix together the juice from one lemon (about 3-4 tablespoons), honey and mint. Season with salt and pepper and stir. Set aside. Slice remaining lemons into 1/2 inch thick rings and set aside.
- Spray pork kabobs with cooking spray or olive oil to coat, then grill 1-2 minutes per side, or to an internal temperature of 145°F. Grill lemon slices on both sides along with kabobs.
- Allow meat to rest 5 minutes, then serve with grilled lemons and a drizzle of honey mint sauce over the top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 23g | 8% |
| Protein | 35g | 70% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 95mg | 32% |
| Sodium | 372mg | 16% |
| Potassium | 825mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 2039IU | 41% |
| Vitamin C | 98mg | 109% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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