Grill
Grilled shish kebab – classic pork skewers
Classic grilled shish kebab not only depends on the meat, but also on the order on the skewer, the seasoning and a calm, even heat. This is exactly how you get that typically hearty, slightly Eastern European style that works best outside on the grill.
Timing
- Preparation: approx. 25 minutes
- Marinate: at least 2 hours
- Grilling time: approx. 18-22 minutes over medium direct to indirect heat
- Rest time: 3 minutes
- Total without marinade: approx. 45 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 455 kcal
- Protein
- ≈ 57.1 g
- Carbohydrates
- ≈ 11.5 g
- Fat
- ≈ 18.6 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 3 peppers · ≈ 450.0 g
- 3 large onions · ≈ 300.0 g
- 4 tbsp oil · ≈ 54.6 g
- 1 teaspoon garlic granules or 1 fresh garlic clove · ≈ 3.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 kg pork neck or shoulder
- 3 peppers
- 3 large onions
- 4 tbsp oil
- 2 tsp sweet paprika powder
- 1 teaspoon rose-hot paprika powder, optional
- 1 tsp salt
- 1/2 tsp pepper
- 1 teaspoon garlic granules or 1 fresh garlic clove
- Wooden or metal skewers
Instructions
- Cut the pork into even, not too small cubes to keep it juicy.
- Cut the peppers into large pieces and the onions into thick segments.
- Mix a simple marinade with oil, paprika powder, salt, pepper and garlic.
- Mix the meat thoroughly and let it sit for at least 2 hours, preferably longer.
- Place the meat, onions and peppers alternately on skewers, making sure not to place them too tightly together.
- Cook on the grill over medium direct to indirect heat and turn regularly.
- Finally, grill more vigorously to create roasted aromas without burning the vegetables.
- Serve directly with bread, paprika sauce or a fresh salad.
