Russian Pork Shashlik with Onion Salad

Name: Russian Pork Shashlik with Onion Salad
Prep time: 25 min
Cook time: 20 min
Total time: 4 h 45 min
Yield: 12 servings
Cuisine: Russian
Ingredients: 8 lbs pork Boston butt (pork shoulder), cubed; 6 large onions; salt, to taste; 1/2 cup fresh parsley, chopped; 1 small lemon, juiced; 1 tbsp granulated sugar; Ketchup, for serving

Russian pork shashlik is a charcoal-grilled meat skewer made with cubed pork shoulder and onions, marinated simply with salt for tenderness and flavor. This authentic recipe features a refreshing marinated onion salad and delivers the smoky, tender results of traditional Russian outdoor cooking.

🌍Russian 🏷️Shashlik 🏷️Pork skewers 🏷️Bbq 🏷️Grilled pork Pork shoulder

🏷️

-0:00

milanarussianwifeonTikTok

Total

4h 45m

Servings

12

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by milanarussianwife

-0:00

milanarussianwifeonTikTok

Ingredients

8 lbs pork Boston butt (pork shoulder), cubed
6 large onions
salt, to taste
1/2 cup fresh parsley, chopped
1 small lemon, juiced
1 tbsp granulated sugar
Ketchup, for servingoptional

7 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Thinly slice 3 of the large onions into half-moons for the marinade.
2
Cut the pork Boston butt into uniform 1.5 to 2-inch cubes.
3
In a large bowl, create alternating layers of pork cubes, sliced onions, and a sprinkle of salt. Repeat until all pork and onions are used.
4
Cover the bowl tightly and refrigerate to marinate for at least 4 hours, or preferably overnight.
5
After marinating, thread the pork cubes onto metal skewers.
6
Prepare a charcoal grill. Wait for the coals to be hot and covered in white ash.
7
Place the skewers on the grill. Cook, turning occasionally, until the pork is cooked through and charred on all sides, about 15-20 minutes.
8
While the pork is grilling, prepare the side salad. Thinly slice the remaining 3 large onions and place them in a separate bowl.
9
To the sliced onions, add the chopped fresh parsley, the juice of one small lemon, salt to taste, and one tablespoon of sugar.
10
Using your hands, mix and gently massage the onion salad to help the onions release their juice and soften.
11
Taste the salad and adjust with more salt or lemon juice if needed.
12
Cover the salad and let it marinate while the shashlik finishes cooking.
13
Once cooked, remove the pork from the skewers. Serve immediately with the marinated onion salad and ketchup for dipping.

Was this recipe helpful?

Tips & Notes

Pro tips

Cut pork into even 1.5–2 inch cubes to ensure uniform cooking on the grill.
Alternate pork and onion pieces on the skewer—onions protect meat from direct heat and add flavor as they caramelize.
Don't skip the overnight marinade; the onions' natural enzymes tenderize tougher cuts and infuse the pork with savory depth.
Charcoal heat should be hot and stable; let coals burn down to glowing embers before grilling to avoid flare-ups and ensure even cooking.

Substitutions

Pork Boston butt → Pork tenderloin (reduces marinating time to 2–4 hours; leaner but cooks faster)
Fresh parsley → Fresh cilantro or dill (region-specific Russian variation; equal amounts)
Lemon juice → White vinegar or red wine vinegar (1 tbsp; adds tang with earthier notes)

Storage & make-ahead

Store cooked shashlik in an airtight container in the refrigerator for up to 3 days; reheat gently on a grill or in a 350°F oven. Make-ahead: marinate pork up to 24 hours in advance and freeze skewered shashlik for up to 1 month.

Equipment

Metal or wooden skewers (soak wooden ones 30 minutes before use) · Charcoal grill or BBQ

Common Questions

What cut of pork is best for shashlik?

Boston butt (pork shoulder) is ideal—its fat content keeps the meat juicy during grilling and develops a tender texture when marinated with onions.

How long should pork shashlik marinate?

Marinate for at least 4–8 hours (or overnight) to allow the onions to break down the meat fibers and infuse flavor; this ensures tenderness and taste.

Can you make shashlik without a charcoal grill?

Yes—use a gas grill, oven broiler, or cast-iron skillet over high heat; charcoal adds traditional smoky flavor, but these methods work well.

What's the purpose of the onion salad?

The marinated onion salad cuts through the rich, smoky pork with acidity and freshness, balancing each bite and aiding digestion.

How do you know when shashlik is done?

Grill until the pork is cooked through (165°F internal temperature) with caramelized, charred edges, usually 10–15 minutes depending on heat and cube size.