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Kiaulienos sprandinės šašlykai

Pork neck shashlik

Number of portions: 5. Preparation time: cooking 120 120 min., baking 15 min.

And who could argue that the most popular warm-season recipe in Lithuania is pork neck shashlik? Almost every Lithuanian would certainly have something to say about marinating, frying or spicing their favourite meat.


For 5 skewers of shish kebabs you will need:

  • 1 kg pork neck (sufficiently fatty)

For marinating:

  • 1 glass of dry white wine
  • 1-2 tbsp. 1-2 tablespoons ground mixed pepper (to taste)
  • 3-4 dried bay leaves
  • 0,5 tbsp salt

For roasted vegetables:

  • 3 pieces of yellow onion heads
  • 3 pieces of blue onion heads

For coating the shashlik during cooking:

  • 6-7 tbsp. 7-7 ml grapeseed oil


The most important thing for a good barbecue is fresh and good meat. I cut the washed pork neck into 3 cm pieces.

I poured a glass of dry white wine over the sliced meat and seasoned it with a mixture of peppercorns and bay leaves. It is better not to add salt at all to the marinated meat, as it draws out the moisture, or to add very little salt, just to balance the flavour. I marinated the meat for 1,5-2 hours, which is not advisable for very long marinating.
I cut the onion heads into 8 pieces. I alternated pieces of onions of different colours on skewers with the meat.

I greased the grill grates with oil. I heated the coals very hot.

I cooked the shish kebabs on the very hot coals for about 2-4 minutes, until the meat was browned and crispy, then I flipped them over.

At this stage you do not need to keep turning the meat, but only turn it over when it is sufficiently browned. I brushed the browned side of the meat with oil. Browning the meat at a high temperature makes the shish kebab crispy and juicy, because the crispy crust prevents the meat from losing its natural moisture.

Once the meat was sufficiently browned, I cooked it over medium coals for a further 6-8 minutes until it was cooked through, brushing the meat with oil from time to time.

We ate the shish kebab, as it should be, in the good old tradition, with rice cooked in bulk, fresh onion leaves and a quality tomato sauce. We enjoyed the same dry white wine with the steaks, in which I also marinated the meat.

Enjoy the shashlik!

Recipe source.

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