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September 15, 2012

Pork Kebabs in Red Wine

by BBQ Insanity

Here’s the second kebab recipe in the “Russian Shashlik” series at BBQInsanity.com.  Again, this recipe comes from Pavel, our friendly barbecue loving Russian friend!   As explained in our last  post, Shashlik (also spelt Shashlyk) is a type of kebab that is popular in Russia – originating from the Caucasian Mountain tribesmen!  Shashlyk means “skewered meat” and is usually made from lamb, but can also be made from pork or even beef.  Our last post featured a recipe for lamb kebabs in white wine.  This recipe is for Pork kebabs in red wine!  Kebabalicious!

 

Pork Kebabs in Red Wine

This recipe will make about 2 large skewers of meat plus vegetables.

 Ingredients :

  • 500g Pork pieces
  • 100 ml Red wine
  • 100 ml pomegranate juice
  • Onions
  • 1 lemon
  • 2-3 tbsp Olive oil
  • Salt & Pepper
  • Herbs, such as thyme, parsley or rosemary

 

Method:

If you can find fresh pomegranates, extract the seeds and blitz in a blender, adding water if required.  I just bought concentrated pomegranate juice in the super market which is good enough, as we only need this for the marinade.  Wash the meat and trim to 2 inch cubes.  Slice a few onions.  Put the pork cubes and onions in a bowl, and pour in the red wine, pomegranate juice and the juice from one lemon.  Add chopped herbs, salt and pepper.  Stir in the olive oil and mix well.  Refrigerate for around 3 hours, or longer if you have the time. After a few hours, the pork should have taken on a deep red colour from the pomegranate and wine marinade.  Discard the marinade and carefully thread the pork pieces onto metal skewers to make the pork kebabs.

Prepare a barbecue and get the charcoal to a  medium-high heat.  Place the Pork kebabs onto the grill and turn frequently to ensure they cook evenly.  Don’t over cook, as the pork will become too dry.  My pork kebabs took about 8-10 minutes on the grill.  There you have it, Pork Kebabs, Russian style!

Note: in the pictures above, you’ll also see lamb kebabs. The recipe for lamb shashlik was given in a previous post.  Check it out here!

 

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