This is a very traditional Georgian/Armenian recipe for pork kebab (shashlik). For our pork kebab-shashlik, I use the shoulder, it has more fat than tenderloin which to some people sounds bad but it makes the meat less tough and adds a lot of flavor. The fat also helps the meat from drying out while grilling. I usually cut the pork into medium chunks, if the pieces are too small kebab will cook too fast and dry out. Leave the meat in the marinade overnight. Serve the kebab with sauce, greens, salads and grilled vegetables to your taste.
Marinated Pork Kebab in Pomegranate Juice Recipe
By July 16, 2014Published:
- Yield: 4-6 Servings
- Prep: 20 mins
- Cook: 20 mins
- Ready In: 40 mins
This is a very traditional Georgian/Armenian recipe for pork kebab (shashlik). For our pork kebab-shashlik, I use the shoulder, it has …
- Dice one onion into medium chunks and grate the second onion. Cut the meat into medium chunks and place in a deep bowl. Add the onions, salt and pepper to taste, pour the pomegranate juice and stir. Tightly close the lid and put in the refrigerator to marinate.
- Skewer the meat and grill over medium heat, turning the meat when needed.
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Tags: dinner, Father's Day, Fourth of July, grill, lunch, marinated, Memorial Day, picnic, sauce, simple recipe, Spring Food, Summer Food