Smoky Shashlik Skewers with Adjika and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 9 hours (includes 8 hours marinating)

Quick Ingredients

• 1.5 kg pork shoulder or lamb shoulder/leg, cut into 4–5 cm cubes
• 4 medium onions (about 600 g), 3 sliced for marinade, 1 in petals for skewers
• 6 bay leaves
• 6 garlic cloves, grated
• 15 g fine sea salt (2 1/2 tsp); 2 tsp black pepper; 2 tsp crushed coriander seed; 1 Tbsp sweet paprika
• 60 ml red wine vinegar; 120 ml sparkling mineral water; 45 ml neutral oil
• Lavash (6 rounds) and mixed herbs (cilantro, dill, parsley, basil)
• Quick Tart Adjika: 1 red bell pepper, 2 tomatoes, 2 hot red chiles, 4 garlic cloves, 1 Tbsp red wine vinegar, 1 Tbsp pomegranate molasses, 1 tsp salt, 1 tsp ground coriander, 1 tsp paprika

Do This

• 1. Toss meat with sliced onions, bay, garlic, spices, salt, vinegar, mineral water, and oil; marinate 8–12 hours (up to 24) refrigerated.
• 2. Blend adjika ingredients to a coarse sauce; chill 30 minutes.
• 3. Build a two‑zone charcoal fire (hot side ~230°C/450°F, moderate side ~190°C/375°F); clean and oil grates.
• 4. Thread meat and onion petals on skewers, packing pieces snugly but not crushed.
• 5. Sear over high heat, turning every 60–90 seconds until well charred (6–8 minutes).
• 6. Move to moderate heat and cook to temp: pork 63°C/145°F; lamb 60–63°C/140–145°F (6–10 minutes).
• 7. Rest 5 minutes. Warm lavash, shower with herbs, and serve with tart adjika.

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Why You’ll Love This Recipe

• Backyard classic: deep onion‑bay aroma, smoky char outside, unbelievably juicy inside.
• Minimal prep, big flavor: simple spices and a smart onion-based marinade do the heavy lifting.
• Flexible: pork or lamb both work beautifully; grill or broiler friendly.
• Complete spread: warm lavash, fresh herbs, and a bright, tangy adjika sauce.

Grocery List

• Produce: Onions, garlic, red bell pepper, tomatoes, hot red chiles (Fresno or jalapeño), fresh cilantro, dill, parsley, basil, lemons (optional).
• Dairy: None.
• Pantry: Pork shoulder or lamb shoulder/leg, bay leaves, fine sea salt, black pepper, coriander seeds, sweet paprika, red wine vinegar, sparkling mineral water, neutral oil, pomegranate molasses (optional), lavash, charcoal or hardwood chunks (for grilling).

Full Ingredients

For the Shashlik (Meat & Marinade)

• 1.5 kg pork shoulder or lamb shoulder/leg, trimmed and cut into 4–5 cm cubes
• 4 medium yellow onions (about 600 g total): 3 thinly sliced, 1 cut into petal wedges for skewering
• 6 bay leaves, lightly crumpled
• 6 garlic cloves, finely grated or pressed
• 15 g fine sea salt (about 2 1/2 tsp)
• 2 tsp freshly ground black pepper
• 2 tsp coriander seeds, lightly crushed
• 1 Tbsp sweet paprika
• 60 ml red wine vinegar (1/4 cup)
• 120 ml sparkling mineral water (1/2 cup)
• 45 ml neutral oil (3 Tbsp; sunflower or grapeseed)
• 1 tsp sugar or honey (optional; balances the tang)

For the Quick Tart Adjika (Makes about 1 1/2 cups)

• 1 large red bell pepper, roughly chopped
• 2 ripe tomatoes (about 240 g), chopped (or 200 g canned tomatoes, drained)
• 2 hot red chiles (Fresno or red jalapeño), stemmed; seed to taste
• 4 garlic cloves
• 1 Tbsp red wine vinegar
• 1 Tbsp pomegranate molasses (or 1 tsp sugar + 1 tsp extra vinegar)
• 1 tsp fine sea salt
• 1 tsp ground coriander
• 1 tsp sweet paprika (or 1/2 tsp paprika + 1/4 tsp cayenne for extra heat)
• 1 Tbsp neutral oil or extra‑virgin olive oil

For Serving

• 6 rounds lavash or thin flatbread
• 2 cups loosely packed mixed herbs (cilantro, dill, parsley, and purple basil)
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Cube and season the meat

Trim excess surface silver skin and hard fat, then cut pork or lamb into 4–5 cm cubes. Pat dry. This size gives a charred exterior while keeping the center juicy.

Step 2: Make the onion–bay marinade

In a large bowl, combine the sliced onions, salt, black pepper, crushed coriander seed, paprika, and sugar/honey. Massage for 30–60 seconds until the onions release juice. Stir in garlic, bay leaves, vinegar, mineral water, and oil. Add the meat and toss to coat, ensuring onions are distributed throughout. Press into a snug layer, cover, and refrigerate 8–12 hours (minimum 4 hours, up to 24). Turn once halfway if possible.

Step 3: Blend the tart adjika

In a food processor, pulse bell pepper, tomatoes, chiles, garlic, vinegar, pomegranate molasses, salt, coriander, paprika, and oil until a coarse, spoonable sauce forms. Do not puree completely; texture is key. Transfer to a jar and chill at least 30 minutes to marry flavors.

Step 4: Prep the grill for two zones

Light a full chimney of charcoal. When ashed over, dump on one side of the grill for a hot zone (~230°C/450°F) and leave the other side as a moderate zone (~190°C/375°F). Clean and oil the grates. If using wooden skewers, soak 30 minutes; metal skewers are preferred for even heat.

Step 5: Skewer meat with onion petals

Drain meat well, shaking off excess marinade. Thread 5–6 pieces per 30 cm skewer, alternating with onion petals. Pack pieces snugly but without crushing; even spacing promotes even cooking. Discard marinade or boil it: strain into a small pan and rapidly boil 2–3 minutes to use as a safe basting glaze.

Step 6: Grill to char and temperature

Sear skewers over the hot zone, turning every 60–90 seconds to build deep, even char (6–8 minutes). Move to the moderate zone and continue, turning occasionally, until done: pork to 63°C/145°F; lamb to 60°C/140°F for medium or 63°C/145°F for medium‑well (about 6–10 minutes more). Optional: Brush once or twice with the boiled marinade during the last 2–3 minutes.

Step 7: Rest, warm lavash, and serve

Transfer skewers to a platter and rest 5 minutes. Warm lavash on the grill for 30–45 seconds per side. Serve the shashlik hot with herb sprigs, lavash, lemon (if using), and generous spoonfuls of tart adjika.

Pro Tips

• Salt by weight for consistency: about 10 g per 1 kg of meat; the recipe uses 15 g for 1.5 kg.
• Onion massage matters. Bruising onions releases juices that tenderize and perfume the meat.
• Two-zone fire = control. Char first, finish gently to your exact target temperature.
• Use flat metal skewers if possible; they prevent spinning and give better sear.
• Resting keeps juices in the meat, not on the cutting board—do not skip it.

Variations

• All-Lamb Georgian Style: Skip paprika and add 1 tsp ground cumin + 1 tsp sumac to the marinade.
• Pure Onion Marinade: Use only onions, bay, salt, pepper, and oil—no vinegar—for a classic, ultra-savory approach (marinate 12–24 hours).
• Oven/Broiler Method: Broil on a foil-lined rack 12–15 minutes, turning 2–3 times; finish at 200°C/400°F until meat hits target temp.

Storage & Make-Ahead

Marinate the meat up to 24 hours ahead. Adjika improves overnight and keeps 7 days refrigerated. Leftover cooked shashlik keeps 3–4 days in an airtight container; rewarm quickly over medium grill heat or in a 200°C/400°F oven for 6–8 minutes, wrapped in foil to prevent drying. Lavash can be frozen up to 1 month; thaw at room temperature and warm before serving.

Nutrition (per serving)

Approximate for 1/6 of recipe made with pork shoulder, 1 lavash, and 2 Tbsp adjika: 730 calories; 47 g protein; 38 g fat; 49 g carbohydrates; 3 g fiber; 1200 mg sodium. Using lamb shoulder is similar, typically ±50 calories depending on cut.