Russian Shashlik with Vegetables

(2089 votes)
Total Time Icon
Total time: 1 hour 20 min
Preparation Time Icon
Prep time: 20 min
Cooking Time Icon
Cook time: 1 hour
Yield Icon
Enough for 4 people

🍓 Ingredients

2 small Zucchini
3 kilograms Pork (comb)
3 medium-sized Bell peppers
2 small Eggplants
1 shot Vinegar - essence
8 small Onions
300 milliliters Water
1 tablespoon Marjoram
1 tablespoon Oregano
1 tablespoon Paprika powder sweet
3 Bay leaves
1 tablespoon Juniper berry
some Salt and pepper

🍽 Instructions

Cut the pork neck into 3 – 4 cm cubes. Cut 3 of the onions into rings. Mix the paprika, marjoram, oregano and juniper berries together in a small bowl.

Spread a layer of meat loosely on the bottom of a large pot. Generously salt, pepper, season with the prepared spice mixture, add a bay leaf and onion rings on top. Then again a layer of meat, spices, onions – until the meat is all.

Add about 300 ml of lukewarm water and a dash of vinegar to 1 glass (it’s best to taste it briefly, it only needs to be slightly acidic). Pour the vinegar water over the meat and then massage everything really well (about 5 minutes until the juice comes out of the meat). Marinate in this marinade in refrigerator for at least 3 days.

On the day of grilling, cut the remaining onions in half. Cut eggplants, zucchini and peppers into approx. 3 – 4 cm cubes and put them alternately with the meat on large sturdy skewers.

Please do not cut the vegetables too small, otherwise they will burn before the meat is cooked. Grill on the grill, turning constantly, until crispy brown. Of course, you can also prepare the shashlik without vegetables, but with it is a poem! It goes well with pita bread, tzatziki or …

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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