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Pork shashlik with pickled onions

Author
Cookinero 20 Apr 2025
6470
Pork shashlik with pickled onions

One of the best marinades for pork shashlik is made with onions. Onion juice softens the meat and the finished shashlik is aromatic and tender, with a golden crust. For a deeper taste and color, marinate the meat with ketchup and spices. The shashlik will be juicy and soft if you choose the neck part. When frying, thin layers of fat melt, giving the meat fibers juiciness. We offer a simple recipe for pork shashlik with marinated onions.

How to cook Pork shashlik with pickled onions

Step 1

Pork shashlik with pickled onions

Place the chopped meat in a deep bowl.

Step 2

Pork shashlik with pickled onions

Start preparing the marinade. Cut the onion into half rings and rub it with salt until the juice appears. Transfer the onion to the pork pieces.

Step 3

Pork shashlik with pickled onions

Add ketchup and barbecue seasoning, mix everything well with your hands.

Step 4

Pork shashlik with pickled onions

Cover the container with a lid and place in the refrigerator for 1 hour.

Step 5

Prepare shashlik in a convenient way.

Pork shashlik with pickled onions - FAQ About Ingredients, Baking Time and Storage

Yes, chicken thighs or breast work well as a substitute for pork. Marinate for at least 30 minutes for best flavor.
A mix of paprika, garlic powder, onion powder, and a pinch of cayenne pepper makes a great homemade alternative.
Marinated pork can be refrigerated for up to 24 hours. Beyond that, the texture may start to break down.
Try using firm tofu or large mushroom caps as meat substitutes. Marinate similarly but reduce time to 30 minutes.
Use a grill pan on high heat or broil in the oven, turning occasionally until nicely charred and cooked through.
Skip the ketchup (use tomato paste with vinegar instead) and serve with fresh salads instead of bread or rice.
Yes, freeze before cooking for up to 1 month. Thaw in refrigerator before grilling.
Grilled vegetables, cucumber salad, or warm flatbreads complement the flavors well.
Use a meat thermometer - pork should reach 145°F (63°C) internally with clear juices running.
Yes, the marinade can be made 1-2 days ahead and stored refrigerated until ready to use.

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