Rich Tradition of Estonian Shashlik BBQ Kebab #bbq #shashlik #kebab

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is more affordable.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity without the strong flavor of vinegar.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground black pepper

White pepper offers a milder taste.

bay leaves

🥗Healthier: dried thyme

💰Cheaper: oregano

Thyme provides a similar aromatic profile.

Cut and trim the pork into bite-size pieces.

Slice the onions into rings.

Crush the garlic.

In a large mixing bowl, add the pork, vinegar, onion, garlic, aromatics, and spice mix.

Cover and place in the fridge for 2 hours or best overnight.

Take the pork out of the fridge, remove it from the marinade, and dry off the excess moisture using paper towels.

Add the pork and onions to the wet skewers.

Heat the barbeque coals to very hot.

Cook the shashlik over the coals, turning frequently to cook to your liking (approx 12 mins).

Brush the olive oil with rosemary and use it as a brush over the meat.

Cooking Techniques

Equipment Needed

Spice Level: