Rezept von @PaschaTV inspiriert, folgt ihm
Rezept von @PaschaTV inspiriert, folgt ihm! is a medium Russian recipe that serves 8. 750 calories per serving. Recipe by Henry G on YouTube.
Prep: 24 hrs 30 min | Cook: 20 min | Total: 25 hrs 5 min
Cost: $54.11 total, $6.76 per serving
Ingredients
- 2 kg Pork Neck (Cut into 2‑3 cm cubes; trim excess fat if desired)
- 2 Yellow Onion (Half sliced, half juiced for the marinade)
- 2 Tbsp Kosher Salt (Seasoning base)
- 1 tsp Monosodium Glutamate (MSG) (Optional flavor enhancer)
- 1 tsp Black Pepper (Freshly ground)
- 2 tsp Sweet Paprika (Mild, adds color)
- 2 Tbsp Eel Sauce (Sweet Soy Glaze) (Can substitute with soy sauce mixed with honey)
- 3 Tbsp Russian Mayonnaise (Store‑bought, rich and creamy)
- 2 Tbsp Cucumber Brine (Pickle Water) (If unavailable, use white vinegar)
- 2 Tomato (Cut into wedges (triangles) for grilling)
- 10 Wooden Skewers (Soak in water 30 min before use)
- 1 bag Hardwood Charcoal Briquettes (For authentic smoky flavor; avoid quick‑light briquettes)
Instructions
Prepare the Onions
Slice one onion into thin rings for the bowl and place the other onion in a fine‑mesh sieve; press or squeeze to extract its juice into a small cup.
Time: PT5M
Cube the Pork
Trim any excess fat from the pork neck and cut the meat into uniform 2‑3 cm cubes so they cook evenly on the grill.
Time: PT10M
Combine Marinade Ingredients
In the large mixing bowl add the pork cubes, sliced onion rings, onion juice, salt, MSG, black pepper, sweet paprika, eel sauce, Russian mayonnaise, and cucumber brine (or vinegar). Toss gently to coat all pieces.
Time: PT5M
Add Tomatoes and Finish Mixing
Add the tomato wedges to the bowl and massage the mixture for about 7 seconds, as demonstrated in the video, to ensure the flavors meld.
Time: PT1M
Marinate Overnight
Cover the bowl tightly with foil or plastic wrap and place it in the refrigerator for 24 hours to allow the flavors to penetrate the pork.
Time: PT24H
Soak Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
Time: PT30M
Thread the Meat
Remove the pork from the fridge, pat lightly to remove excess liquid, and thread the cubes onto the skewers, alternating with tomato wedges if desired. Keep pieces evenly spaced and of similar size.
Time: PT5M
Prepare the Grill
Light the hardwood charcoal and let it burn until covered with white ash (about 15 minutes). Spread the coals evenly for a medium‑high heat zone.
Time: PT15M
Temperature: 200°C
Grill the Shashlik
Place the skewers over the hot coals. Grill, turning every 3‑4 minutes, for about 10‑12 minutes per side, or until the internal temperature reaches 71 °C (160 °F). If flames flare up, douse the spot with a splash of water rather than moving the meat.
Time: PT20M
Temperature: 200°C
Rest and Serve
Remove the skewers from the grill, let them rest for 5 minutes, then serve hot with fresh bread or a simple salad.
Time: PT5M
Nutrition Facts
- Calories
- 750
- Protein
- 30 g
- Carbohydrates
- 5 g
- Fat
- 50 g
- Fiber
- 1 g
Dietary info: Contains pork, Not vegetarian, Contains MSG, Gluten‑free if using gluten‑free soy sauce substitute
Allergens: Egg (mayonnaise), Soy (eel sauce), Fish (if eel sauce contains fish), Pork
Ingredient Substitutions
- Instead of Pork Neck: Pork Shoulder
- Instead of Yellow Onion: White Onion
- Instead of Kosher Salt: Sea Salt
- Instead of Monosodium Glutamate (MSG): Soy Sauce
- Instead of Eel Sauce (Sweet Soy Glaze): Soy Sauce + Honey
- Instead of Russian Mayonnaise: Regular Mayonnaise
- Instead of Cucumber Brine (Pickle Water): White Vinegar
- Instead of Wooden Skewers: Metal Skewers
- Instead of Hardwood Charcoal Briquettes: Charcoal Lump
Equipment Needed
- Large Mixing Bowl
- Chef's Knife
- Cutting Board
- Plastic Wrap or Aluminum Foil
- Refrigerator
- Skewers (Wooden or Metal)
- Charcoal Grill
- Tongs
- Meat Thermometer (optional)
- Basting Brush (optional)
Critical Steps — Do Not Skip
- Extract onion juice for the marinade
- Marinate the meat for a full 24 hours
- Use hardwood charcoal, not quick‑light briquettes
- Control flare‑ups with a splash of water, not by moving the meat
- Grill to an internal temperature of 71 °C (160 °F)
Chef Tips from the Video
- Press the onion to extract as much juice as possible – it’s the secret moisture source
- Massage the mixture for exactly 7 seconds to evenly distribute the mayo without breaking down the pork fibers
- Rotate the skewers constantly during grilling for an even char and to prevent one side from drying out
Troubleshooting
Meat turns out dry
Do not over‑cook; use a meat thermometer and remove from grill at 71 °C. Also, keep the meat pieces uniform and avoid excessive marination liquid removal before grilling.
Flare‑ups char the meat
Use hardwood charcoal and keep the grill’s airflow moderate. If flames appear, gently splash a little water on the coals, not directly on the meat.
Marinade tastes bland
Taste the raw marinade before adding meat; adjust salt, MSG, or add a splash more cucumber brine or a pinch of sugar for balance.
Storage
Refrigerator: Store leftover cooked shashlik in an airtight container for up to 3 days.
Freezer: Raw marinated meat can be frozen for up to 2 months; cooked shashlik freezes well for 1 month.
Room temperature: Do not leave cooked shashlik at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the pork a day ahead for deeper flavor
- Soak wooden skewers while the meat is marinating to save time
- Pre‑cut the tomatoes and store them in a sealed container for quick assembly on the day of grilling
Frequently Asked Questions
What is the cultural significance and history of Russian Shashlik in Russian cuisine?
Shashlik, originally a Turkic kebab, became popular throughout Russia during the 19th century as a festive outdoor dish, especially in summer. It is traditionally served at family gatherings, picnics, and holiday celebrations, symbolizing hospitality and communal cooking over an open fire.
What are the traditional regional variations of Russian Shashlik across Russia?
In the Caucasus regions the meat is often lamb and marinated with vinegar and herbs, while in Siberia pork neck is favored and the marinade includes mayonnaise, cucumber brine, and sweet paprika, as seen in this recipe. Some areas add mustard or kefir for extra tenderness.
How is authentic Russian Shashlik traditionally served in Russia?
Authentic Russian Shashlik is typically served hot off the charcoal, arranged on a wooden platter with fresh rye bread, sliced onions, and sometimes a side of pickles or a simple salad of tomatoes and cucumbers. It is enjoyed with vodka or a light beer.
During which occasions is Russian Shashlik traditionally prepared in Russian culture?
Shashlik is a staple at summer picnics, birthday celebrations, New Year’s outdoor feasts, and regional festivals. It is also common at family reunions and after‑work gatherings where a grill is available.
What makes Russian Shashlik unique compared to other kebab styles in the broader Eastern European cuisine?
The use of pork neck, a creamy mayonnaise‑based marinade, and cucumber brine gives Russian shashlik a richer, slightly tangy flavor profile that differs from the vinegar‑herb marinades typical in Central European kebabs. The emphasis on charcoal smoke also sets it apart.
What are the most common mistakes to avoid when making Russian Shashlik at home?
Common errors include over‑cooking the pork, using unevenly sized cubes, skipping the 24‑hour marination, and using quick‑light briquettes which impart a harsh taste. Also, neglecting to control flare‑ups can char the exterior before the interior is cooked.
Why does this Russian Shashlik recipe use hardwood charcoal instead of briquettes?
Hardwood charcoal burns hotter and imparts a natural smoky flavor that complements the rich mayonnaise‑based marinade. Briquettes often contain additives that can give a metallic taste and produce excessive ash, which interferes with temperature control.
Can I make Russian Shashlik ahead of time and how should I store it before grilling?
Yes. After mixing the meat with the marinade, cover tightly and refrigerate for at least 24 hours. Keep the bowl on the bottom shelf to avoid cross‑contamination, and bring the meat to room temperature for 20 minutes before threading onto skewers.
What texture and appearance should I look for when Russian Shashlik is done cooking?
The exterior should be nicely charred with a caramelized crust, while the interior remains juicy and pink‑ish. An internal temperature of 71 °C (160 °F) confirms doneness without drying the pork.
What does the YouTube channel Henry G specialize in?
The YouTube channel Henry G focuses on straightforward, home‑cooking tutorials that blend classic European dishes with practical grilling techniques, often highlighting regional twists and budget‑friendly tips.
How does the YouTube channel Henry G's approach to Russian cooking differ from other Russian cooking channels?
Henry G emphasizes hands‑on grilling methods, such as using hardwood charcoal and precise marination timing, whereas many Russian cooking channels concentrate more on oven‑based or stovetop preparations. His style is geared toward outdoor cooking enthusiasts.
Last updated: September 6, 2026
