Shashlik (Pork Shish Kabobs)
This pork shish kabobs recipe is my take on Caucasus shashlik! Adding veggies creates a ready-made meal that you can cook on the grill.
Servings: 6
Ingredients
- 2 lbs boneless center-cut pork loin chops
- 3 colored bell peppers cut into 2-inch cubes
- 1 large red onion cut into 1-inch chunks
Marinade
- 1/2 cup olive oil
- 1/2 cup dry white wine
- 1/2 small white onion grated
- 4 cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp paprika
Sauce
- 2 large lemons (1 is for grilling)
- 1/4 cup honey
- 1/4 cup chopped mint leaves
- 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
Calories: 462kcal | Carbohydrates: 23g | Protein: 35g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 372mg | Potassium: 825mg | Fiber: 3g | Sugar: 16g | Vitamin A: 2039IU | Vitamin C: 98mg | Calcium: 44mg | Iron: 2mg