Shashlik Kebabs with Sour Cream Dip and Plum Sauce

Russian-style marinated pork skewers grilled at high heat, served with a tangy plum sauce and fresh herb sour cream dip.

Pork High Protein Bbq Kebabs Russian Cuisine

Estimated Nutrition

	Per Serving	Total
Calories	637.1 kcals	2548.2 kcals
Carbohydrates	21.2 grams	84.6 grams
Fat	39.7 grams	158.8 grams
Protein	49.1 grams	196.4 grams

Cook Time

20 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
pinch

Sugar

For dip

1
tbsp

Sugar

For sauce

CondimentsSauces

1
tbsp

Cider Vinegar

For marinade

1
tsp

Cider Vinegar

For dip

1
tsp

Cider Vinegar

For sauce

Dairy

200
g

Sour Cream

Fruits

300
g

Plums

Ripe, stoned and diced

Liquids

100
ml

White Wine

For marinade

Meat

1
kg

Pork

Cubed

NutsSeeds

4
clove

Garlic

Crushed

3
piece

Bay Leaves

Crumbled

1
tsp

Paprika

4
piece

Cloves

Whole

0.25
tsp

Cinnamon

1
handful

Dill

Finely chopped, for dip

1
handful

Coriander

Finely chopped, for dip

1
handful

Parsley

Finely chopped

2
tbsp

Coriander

Finely chopped, for sauce

2
tbsp

Dill

Finely chopped, for sauce

1
pinch

Salt

To taste

1
pinch

Black Pepper

Freshly ground, to taste

OilsFats

1
tbsp

Oil

Olive or vegetable oil

Vegetables

1
piece

Onion

Sliced

1
piece

Red Chilli

Seeds removed, chopped

Steps

Mix all marinade ingredients in a large bowl and add the pork.
Cover with clingfilm and refrigerate for 4 hours or overnight.
Thread meat onto 6 long metal skewers.
Cook on a hot barbecue or griddle for 5-6 minutes until done.
Mix all sour cream dip ingredients together in a bowl.
Simmer plums in water until soft.
Strain plums while reserving 75ml of the cooking liquid.
Blend plums, 75ml liquid, sugar, vinegar, and chilli to a smooth puree.
Sieve the puree and season with salt and pepper.
Stir in the dill and coriander.
Serve kebabs with both dips, salad, and flatbreads.