Schaschlik on the kamado

Ingredients

• 1 kgpork neck or pork loin chop, cut into 3 cm cubes
• 2red bell peppers
• 2 largeonions
• 150 gfull-fat yoghurt
• 1 tbspcoarse mustard
• 2 tspsmoked paprika
• 1 tspsweet paprika
• 3 clovesgarlic, crushed
• 1 tsponion powder
• 3 tbspolive oil
• 1 tspsalt
• to tastefreshly ground black pepper
• to serveflatbread
• 150 gyoghurt (for the sauce)
• 1 clovegarlic (for the sauce)
• juice of ½ lemonlemon juice (for the sauce)

Instructions

1. 1

   Cube the pork

   Cut the pork into roughly 3 x 3 cm cubes and put them in a large mixing bowl.

2. 2

   Mix the marinade

   Stir together the yoghurt, mustard, both paprikas, crushed garlic, onion powder, olive oil, salt and pepper until combined.

3. 3

   Marinate the meat

   Toss the pork in the marinade until every piece is coated. Cover the bowl with cling film and refrigerate for at least 4 hours, or preferably overnight.

4. 4

   Cut the vegetables

   Cut the peppers and onions into large pieces about the same size as the pork.

5. 5

   Thread the skewers

   Thread pork, pepper and onion alternately onto metal skewers. Press the pieces lightly together, without packing them tightly.

6. 6

   Heat the kamado

   Light the kamado and bring it to 200–220°C. Use good-quality charcoal for the best flavour.

7. 7

   Grill the skewers

   Set the skewers on the grate and grill for 15–20 minutes, turning them every 4–5 minutes so they brown evenly and cook through.

8. 8

   Check and rest

   Slice into a piece to check that the inside is no longer pink. Rest the skewers for 2 minutes before serving.

9. 9

   Serve with sides

   Serve with fresh flatbread, garlic-and-lemon yoghurt sauce and a simple tomato salad.

What is schaschlik?

Schaschlik is a style of skewered, marinated meat associated with Eastern European and neighbouring regional cooking traditions. Recipes vary, but the combination of chunks of meat, vegetables and open-fire cooking is central to this version.

Here, pork is paired with peppers and onions and seasoned with smoked and sweet paprika. A yoghurt marinade coats the meat before the kamado gives it charcoal flavour and a browned exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 665 calories, 54g protein, 15g carbs, 43g fat.

Pork supplies most of the protein and fat, while the yoghurt and olive oil add further fat; the vegetables and yoghurt contribute some carbohydrates. Flatbread adds more carbohydrates, so pair a modest piece with a generous helping of tomato salad if you want a more balanced plate.

Choosing the pork

Pork neck: this cut has more fat marbling, which helps it stay succulent over the heat. Trim only any especially large, firm pieces of fat.

Pork loin chop: a leaner alternative that cooks readily, so keep an eye on it and avoid extending the grilling time unnecessarily.

Why the marinade works

Yoghurt: it makes a thick coating that holds the spices against the pork. Give the meat at least 4 hours in the fridge; an overnight rest lets the seasoning settle in more thoroughly.

Paprika and garlic: smoked paprika lends a charcoal-friendly savoury note, while sweet paprika, mustard and garlic round out the flavour. Coat all sides of the cubes before covering the bowl.

Threading for even cooking

Similar-sized pieces: cut the peppers and onions to roughly match the pork cubes so they cook at a similar pace. Alternate the ingredients along each skewer.

Room to brown: leave the pieces lightly touching rather than compressing them. A little space helps heat circulate and gives the pork and vegetables a chance to brown.

Managing kamado heat

Steady temperature: bring the kamado to 200–220°C before adding the skewers. Turning them every 4–5 minutes helps all sides colour without leaving one side against the grate for too long.

Doneness check: grill for 15–20 minutes, then slice into a pork cube and check that the centre is no longer pink. The stated time is a guide; the size of the pieces and the grill's heat affect how quickly they cook.

Serving the skewers

Garlic-lemon yoghurt: serve it as a cool, tangy contrast to the smoky pork. Flatbread makes an easy accompaniment for catching the sauce and juices.

Tomato salad: its fresh, juicy texture balances the rich meat. Serve the sides alongside the skewers while they are still warm.

Recipe notes & tips

• Cut the pork into evenly sized cubes so the pieces cook at a similar rate.
• Marinate the pork in the refrigerator, not at room temperature.
• Use metal skewers as specified, and handle them carefully once hot.
• Turn the skewers every 4–5 minutes for even browning.
• Let the cooked skewers rest for 2 minutes before serving.

Variations

• Use pork neck: choose it for a juicier, more richly marbled skewer.
• Choose loin: use pork loin chop for a leaner result and watch it closely as it grills.
• Adjust the paprika: change the balance of smoked and sweet paprika to suit your preferred flavour.
• Add extra vegetables: thread additional pepper and onion pieces between the pork cubes.
• Serve with salad: add a simple tomato salad alongside the flatbread and yoghurt sauce.

Common mistakes to avoid

• Uneven cubes: cut the pork to about 3 cm so smaller pieces do not cook much faster than larger ones.
• Short marinating: allow at least 4 hours in the fridge, or leave the pork overnight for more time in the seasoning.
• Crowded skewers: avoid pressing the pieces tightly together so heat can reach their sides.
• Skipping the turns: turn the skewers every 4–5 minutes to help them brown evenly.
• Relying only on the clock: check a cut piece for a centre that is no longer pink, since grill conditions can vary.

How to store

Refrigerate leftover cooked pork and vegetables in a covered container for up to 3 days. Reheat until piping hot, either gently in a pan or in the oven; keep the flatbread and yoghurt sauce separate until serving.

Frequently asked questions