Pork Shashlik in Tomato Marinade
A rich, slightly sweet tomato crust from paste, onion, garlic, and paprika. Marinate for 4 hours or overnight.
- Time
- 40 min
- Serving
- 804 kcal
- Ingredients
- ≈ $2.28
- Protein
- 42 g
Ingredients
- 1 Pork neckpack 700 g ≈ $5.63 250 g
- 2 Onions≈ $1.60 per kg 60 g
- 3 Tomato pastepack 140 g ≈ $1.00 20 g
- 4 Garlic≈ $10.00 per kg 3 g
- 5 Paprika 1 g
- 6 Sugar 3 g
- 7 Salt 3 g
- 8 Ground black pepper to taste
- 9 Sunflower oil 8 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut pork1 into 4cm cubes, grate onion2 coarsely—this keeps it juicy and prevents burning on the grill.
Mix tomato3 paste with minced garlic4, paprika, sugar, salt, black pepper, and oil into a smooth paste.
Coat the meat with marinade, fold in grated onion2, and toss well. Cover and refrigerate for 4 hours or overnight.
Let the meat sit at room temperature for 20 minutes before threading onto skewers.
Grill over hot coals for 15–20 minutes, turning frequently—the tomato3 crust burns easily.
Tips
- Why it works
- Grate the onion coarsely so it releases moisture slowly, keeping the meat juicy instead of drying it out on the grill.
- Substitutions
- Use 20g of ketchup instead of tomato paste for a tangier taste, or swap paprika for ½ tsp smoked paprika for depth.
- Common mistakes
- Overcooking makes the tomato crust black and bitter; check when the meat reaches 63°C internally.
- Storing and reheating
- Eats best fresh but lasts 2 days in the fridge; reheat in a pan for 3–4 minutes until warm.
- Serve with
- Pair with crusty bread and a simple cucumber salad for a balanced, hearty dinner.
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