This pork and chicken shashlik recipe is my homemade answer to the pre-marinated pakket from the supermarket fridge, it's the marinade and flavor you'll never get from a plastic tray.
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After a whole summer of the same chicken skewers, I wanted something with actual vegetables grilled alongside: zucchini and bell pepper turn dinner into more than just protein and rice, which feels good by the end of August.
I'd spotted a similar version at the supermarket, but I make it myself for the usual reasons: I know exactly what's in the marinade, and it costs noticeably less than the supermarket skewers and with fresher bell peppers, too.
Testpanel: gone in minutes. I managed exactly one skewer for myself before the rest had disappeared.
A reader summed it up simply: "My family loved this recipe!"
Why This Recipe Works
Pork tenderloin and chicken breast have different densities and moisture levels, so putting them on one skewer only works if you cut both into equal 1-inch cubes and give them the same acid-and-oil marinade.
The oil carries the fat-soluble flavor from the paprika and garlic into the meat, while the acid in the marinade gently loosens the muscle fibers at the surface, enough to tenderize, not so much it turns mushy in just two hours.
And that's why both meats can share the same grill time instead of needing separate skewers.
Key Ingredients
To prepare this BBQ Shashlik, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Pork tenderloin - is a boneless cut of pork. It's soft and tender and easy to marinate.
- Chicken breast filet - The second protein part of this recipe. I used chicken breast without bones because it's so easy to use.
- Garlic, cayenne pepper, paprika powder, olive oil, and shallots - for marinating the meat.
- Red onion - giving flavor to the shashlik
- Red and yellow Bell pepper - sweet and fruity flavor
- Zucchini - takes over the flavor of the marinate.
How to Make Pork and Chicken Shashlik
You'll find the full step-by-step recipe with exact quantities in the recipe card below. Here's the short version:
- Mix the marinade in a bowl.
- Split it between the pork and the chicken, marinate at least two hours
- Slice the vegetables into thick slices/strips that you can prick on a skewer. Keep them about the same size as your meat.
- Thread everything onto skewers, and grill until done.
What to Serve With It
Serve this BBQ Shashlik with Grilled Veggie Kabobs, Chicken pesto pasta salad, and sweet spare ribs with homemade BBQ Sauce.
Storage and Reheating
- Fridge: Keep prepared skewers (after a quick kool down) in the refrigerator up to 2 days.
- Freezer: Both prepared and unprepared skewers freeze well, wrapped in plastic and then in a freezer bag, for up to a month. Thaw in the fridge before grilling.
Frequently Asked Questions
- Can I use metal skewers instead of bamboo? Yes, if you use bamboo or wooden skewers, soak them in water for at least an hour first so they don't scorch on the grill.
- Can I make this ahead of time: Yes marinate up to a day in advance and keep covered in the fridge. Don't prepare the skewers though.
📖 Recipe
RECIPE CARD
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
- 2 cloves garlic, squeezed
- 2 teaspoons cayenne pepper ground
- 2 teaspoons paprika powder
- 5 tablespoons olive oil
- 2 shallots, sliced finely
- 1 pound pork tenderloin, 1 x 1 inch cubes
- 1 pound chicken breast, 1 x 1 inch cubes
- 2 red onions, skin removed and quartered
- 1 red bell pepper, seeds removed, sliced into strips
- 1 yellow bell pepper, seeds removed, sliced into strips
- 1 zucchini, cut into 1-inch slices
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Stir garlic, shallot, cayenne pepper, paprika powder, and olive oil in a small bowl.2 cloves garlic, 2 teaspoons cayenne pepper ground, 2 teaspoons paprika powder, 5 tablespoons olive oil, 2 shallots
- Divide the shallot mixture into two large bowls.
- Add to the first bowl the pork tenderloin cubes and mix. To the second bowl, add the chicken cubes. Stir.1 pound pork tenderloin, 1 pound chicken breast
- Cover both bowls and marinate in the refrigerator for at least 2 hours.
- Take a skewer, prick a yellow bell pepper, chicken, zucchini, pork loin cube, red onion, chicken cube, and red bell pepper, and end with a pork tenderloin cube.2 red onions, 1 red bell pepper, 1 yellow bell pepper, 1 zucchini
- Grill on the bbq for 8 minutes (both sides) until the meat is done.
- Serve!
Notes
- Refrigerator - Marinate up to a day in advance. Prepare the skewers on the day of baking. When baked you can store them in the fridge for up to 2 days (cover with plastic wrap).
- Freezer - Make the skewers and wrap in plastic wrap and then in a freezer box. Both prepared and unprepared, they stay good for a month. Let thaw in the refrigerator.
Nutrition
Audrey says
My family loved this recipe!
Andréa says
Thank you! It's such a delicious recipe!