Soy-Marinated Pork Shish Kebab

Fragrant, juicy and very tasty, perfect for a picnic! Pork shish kebab in soy sauce is great to cook for family or friends outdoors. The secret to a successful dish lies in the quality of the meat and the use of the best marinade.
cook time: 6h 20 min
Elijah Stroud
Soy-Marinated Pork Shish Kebab

Nutrition Facts (per serving)

212
Calories
17g
Fat
5g
Carbs
13g
Protein

Ingredients (8 portions)

Basic:

Onion 450 g
Salt (small) 0.25 tbsp
Parsley (big bun) to taste
Pork 2 kg
Dry spices (barbecue seasoning, dry oregano or basil) 1 tbsp
Soy sauce 100 ml
Allspice 0.5 tbsp

Recipe instructions

Step 1

Step 1
How to make shashlik in soy sauce from pork? Prepare all the necessary ingredients. It is best to use fresh meat that has not been frozen, this will affect the taste and juiciness of the finished dish. Take a piece of meat, rinse under running water and dry with paper towels. Set it aside, weʼll come back to it in the next steps.

Step 2

Step 2
Take onions, peel and cut into rings three to five millimeters thick. And leave it aside for now.

Step 3

Step 3
Rinse a large bunch of parsley under running water and dry with a kitchen towel. Chop the greens fairly large. Also, set it aside for now.

Step 4

Step 4
Cut the dried meat into medium-sized pieces.

Step 5

Step 5
The pieces should be about the size of a childʼs fist or slightly larger than a matchbox. If you make the pieces small, there is a chance that the kebab will turn out dry.

Step 6

Step 6
To marinate meat, it is best to use a large saucepan or enamel bowl. Place the chopped meat in the pan, sprinkle with barbecue seasoning and salt. Keep in mind that ready-made barbecue seasonings may already contain salt, and we will also add soy sauce, so you need to be careful not to oversalt.

Step 7

Step 7
Next, add dry oregano and allspice. You can use any other spices of your choice.

Step 8

Step 8
Add onion to meat. Separate the onion rings from each other with your fingers.

Step 9

Step 9
Lightly crush the onion in your hands to release its juice. Spread the mashed onion in a layer over the meat.

Step 10

Step 10
Also press the parsley with your hands so that the juice appears and place it in the pan. Mix everything well. You can do this by hand.

Step 11

Step 11
Pour in soy sauce and mix everything thoroughly again.

Step 12

Step 12
Cover the pan with a lid or cling film and marinate the kebab in the refrigerator for several hours (ideally, leave it overnight).

Step 13

Step 13
Light the grill and wait until the wood burns out. The meat should be strung on skewers not too tightly together. Try to remove the onions and herbs from the shish kebab pieces; they have already fulfilled their function, releasing juices and flavor to the meat.

Step 14

Step 14
When there are good coals left in the grill, start frying the pork. You can also grill shish kebab on the grill.

Step 15

Step 15
While cooking the kebab, turn each skewer periodically to ensure the meat is evenly cooked. If a fire breaks out under the meat, you need to sprinkle a little plain water to extinguish the flame. Meat should be cooked from the heat of coals, not over fire.

Step 16

Step 16
Fry the meat until done. This will take approximately 15 to 20 minutes (depending on the number of coals, their heat and the size of the pieces). Remove the finished meat from the skewers and serve hot. It’s good to serve shish kebab with red or white sauce, as well as baked or fresh vegetables. Bon appetit!

Additional rubrics

Related recipes