How to cook shashlik without grill
How to cook shashlik without grill is a medium Russian recipe that serves 4. 350 calories per serving. Recipe by Life of Boris on YouTube.
Prep: 30 min | Cook: 30 min | Total: 1 hr 15 min
Cost: $14.60 total, $3.65 per serving
Ingredients
- 1.5 kg Pork Shoulder (trimmed of excess fat, cut into 1.5‑inch cubes)
- 2 large Onion (peeled and sliced thin for the marinade)
- 4 pieces Garlic Cloves (minced)
- 2 Tbsp Vegetable Oil (neutral oil for the marinade)
- 2 Tbsp Red Wine Vinegar (adds acidity to tenderize the meat)
- 2 tsp Paprika (sweet or smoked, according to preference)
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1.5 tsp Salt
- 1 tsp Black Pepper (freshly ground)
- 8 pieces Wooden Skewers (soaked in water for 30 minutes to prevent burning)
- 120 ml Water (placed in the bottom of the roasting pan to create steam)
Instructions
Cube the Pork
Trim excess fat from the pork shoulder and cut into uniform 1.5‑inch cubes.
Time: PT10M
Prepare the Marinade
In a mixing bowl combine sliced onion, minced garlic, vegetable oil, red wine vinegar, paprika, cumin, oregano, salt, and black pepper. Mix well.
Time: PT5M
Marinate the Pork
Add the pork cubes to the bowl, toss to coat thoroughly, then transfer to a zip‑top bag or covered container. Refrigerate for at least 48 hours, turning once halfway through.
Time: PT2D
Soak Skewers
Place wooden skewers in a bowl of water and let soak for 30 minutes.
Time: PT30M
Preheat the Oven
Preheat the oven to 180°C (350°F) using the convection or “air‑circulate” setting.
Time: PT10M
Temperature: 180°C
Thread the Skewers
Thread the marinated pork cubes onto the soaked skewers, leaving a small gap between pieces for even heat flow.
Time: PT5M
Prepare the Roasting Pan
Place a shallow roasting pan on the middle rack, add 120 ml (½ cup) water to the bottom, and line the top with a wire rack or place the skewers directly on the pan.
Time: PT3M
First Baking Phase
Arrange the skewers in the pan, close the oven door, and bake for 15 minutes at 180°C.
Time: PT15M
Temperature: 180°C
Increase Heat for Char
Without opening the oven, raise the temperature to 220°C (425°F) and continue baking for another 15 minutes, or until the meat is browned and the internal temperature reaches 71°C (160°F).
Time: PT15M
Temperature: 220°C
Rest and Serve
Remove the skewers, let them rest on a plate for 5 minutes, then serve with fresh herbs, sliced onions, and crusty bread.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 5 g
- Fat
- 25 g
- Fiber
- 1 g
Dietary info: Gluten‑free, Dairy‑free
Ingredient Substitutions
- Instead of Pork Shoulder: Pork Butt, Pork Loin (less fatty)
- Instead of Onion: Shallots
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Red Wine Vinegar: Apple cider vinegar (2 Tbsp)
- Instead of Paprika: Smoked paprika (1 tsp)
- Instead of Ground Cumin: Ground coriander (1 tsp)
- Instead of Dried Oregano: Italian seasoning (1 tsp)
- Instead of Salt: Kosher salt (1.5 tsp)
- Instead of Black Pepper: White pepper (1 tsp)
- Instead of Wooden Skewers: Metal skewers
Equipment Needed
- Mixing Bowl
- Knife
- Cutting Board
- Oven
- Roasting Pan or Cast‑Iron Skillet
- Aluminum Foil (optional)
- Tongs
- Meat Thermometer (optional)
- Basting Brush (optional)
Critical Steps — Do Not Skip
- Marinating the pork for at least 48 hours.
- Soaking wooden skewers to prevent burning.
- Using water in the roasting pan to keep meat moist.
- Increasing oven temperature to achieve a charred exterior.
Chef Tips from the Video
- Use pork shoulder for the best balance of meat and fat; it renders beautifully in the oven.
- Pat the pork dry before marinating to help the spices adhere.
- Let the skewers rest uncovered for a few minutes after cooking to let the steam escape, preserving the crust.
Troubleshooting
Meat turns out dry.
Add an extra tablespoon of oil to the marinade and ensure the water in the pan does not fully evaporate; cover with foil for the first 10 minutes.
Skewers burn on the ends.
Trim the wooden skewers to the proper length and soak them longer; lower the rack one level and monitor the last 5 minutes.
No charred flavor.
Increase the final temperature to 240°C (465°F) for the last 3 minutes or finish under the broiler.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked skewers in a zip‑top bag for up to 2 months.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the pork up to 5 days in advance; the flavor improves.
- Skewers can be assembled the night before and kept refrigerated, covered with plastic wrap.
- Reheat leftovers in a hot skillet for 2‑3 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of pork shashlik in Russian cuisine?
Shashlik, originally a Turkic kebab, became a staple of Russian summer gatherings, especially in the countryside where open‑air grilling over charcoal is traditional. It symbolizes hospitality, outdoor celebration, and the joy of communal cooking.
What are the traditional regional variations of shashlik in Slavic cuisine?
In Russia the classic version uses pork marinated in vinegar, onions, and spices, while in the Caucasus lamb is common and in Ukraine beef with a sweeter honey‑mustard glaze appears. Each region adjusts the spice blend and preferred meat cut.
How is authentic shashlik traditionally served in Russia?
Authentic Russian shashlik is served hot off the grill on wooden skewers, accompanied by fresh sliced onions, rye bread or flatbread, and a side of pickled vegetables or a simple salad of tomatoes and cucumbers.
What occasions or celebrations is pork shashlik traditionally associated with in Russian culture?
Pork shashlik is a centerpiece at summer picnics, family reunions, birthday parties, and holiday celebrations such as Maslenitsa, where the communal fire and shared food symbolize the end of winter.
What are the authentic traditional ingredients for Russian pork shashlik versus acceptable substitutes?
Traditional ingredients include pork shoulder, onions, garlic, vinegar, paprika, cumin, salt, and black pepper. Acceptable substitutes are pork butt for shoulder, apple cider vinegar for red wine vinegar, and smoked paprika for sweet paprika if a deeper flavor is desired.
What other Russian dishes pair well with pork shashlik?
Pork shashlik pairs beautifully with classic Russian side dishes such as potato salad, buckwheat kasha, fresh cucumber‑tomato salad, and a dollop of sour cream or mustard.
What are the most common mistakes to avoid when making oven‑grilled pork shashlik?
Common mistakes include skipping the 48‑hour marination, overcrowding the skewers, forgetting to add water to the pan (which leads to dry meat), and not preheating the oven fully, which prevents a proper char.
Why does this shashlik recipe use a two‑stage oven temperature instead of a single high heat?
The lower 180°C stage gently cooks the interior while the water steams the meat, keeping it juicy. Raising the temperature to 220°C at the end creates the char and smoky flavor that mimics a charcoal grill.
Can I make this pork shashlik ahead of time and how should I store it?
Yes. Marinate the pork up to five days in advance, then cook when ready. Store cooked skewers in an airtight container in the refrigerator for up to three days or freeze for two months. Reheat in a hot skillet to restore crispness.
What texture and appearance should I look for when the oven‑grilled pork shashlik is done?
The meat should be firm yet juicy, with a caramelized, slightly charred exterior and a deep amber color. Inside, the pork should reach 71°C (160°F) and be tender enough to cut with a fork.
What does the YouTube channel Life of Boris specialize in?
The YouTube channel Life of Boris focuses on inventive, humor‑filled cooking experiments that adapt traditional Eastern European dishes for modern home kitchens, often using unconventional methods and candid storytelling.
How does the YouTube channel Life of Boris's approach to Russian cooking differ from other cooking channels?
Life of Boris blends comedic narration with a scientific mindset, testing multiple cooking techniques (boiling, pan‑frying, oven‑grilling) and rating them, whereas many channels simply present a single method without such comparative analysis.
Last updated: August 13, 2026
