Equipment
Ingredients
Pork & Marinade
- 800 g pork neck or shoulder, cut into 3cm cubes
- 60 ml olive oil
- 3 garlic cloves, minced
- 8 g smoked paprika
- 4 g ground cumin
- 10 g salt
- 4 g black pepper, freshly ground
Sweet & Spicy Plum Sauce
- 300 g red plums, pitted and chopped
- 40 g brown sugar
- 30 ml apple cider vinegar
- 10 g fresh ginger, grated
- 1 fresh red chili, finely chopped
- 15 ml tamari or soy sauce
Refreshing Sour Cream Dip
- 200 g sour cream, chilled
- 5 g fresh dill, finely chopped
- 5 g fresh chives, finely chopped
- 10 ml lemon juice
- 1 garlic clove, grated to paste
- salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 600 kcal
- Protein
- 43 g
- Carbohydrates
- 26 g
- Fat
- 36 g
- Fiber
- 3 g
- Sugar
- 18 g
- Sodium
- 1457 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 19 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 154 mg
- Potassium
- 1012 mg
- Calcium
- 126 mg
- Iron
- 4.2 mg
- Magnesium
- 66 mg
- Phosphorus
- 488 mg
- Zinc
- 6.8 mg
- Vitamin A
- 134 mcg
- Vitamin C
- 20 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.2 mg
- Vitamin K
- 18 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 1.8 mcg
- Thiamin
- 1.83 mg
- Riboflavin
- 0.76 mg
- Niacin
- 9.3 mg
- Folate
- 23 mcg
- Water
- 267 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine olive oil, minced garlic, smoked paprika, cumin, salt, and black pepper in a large bowl. Add the cubed pork and toss to coat thoroughly.
For the plum sauce: In a small saucepan, combine chopped plums, brown sugar, cider vinegar, grated ginger, chopped chili, and soy sauce. Simmer over medium-low heat until the plums break down and the sauce thickens into a glaze consistency.
For the dip: In a small bowl, whisk together sour cream, chopped dill, chives, lemon juice, and the grated garlic paste. Season with a pinch of salt and refrigerate until serving.
Thread the marinated pork cubes onto the skewers, leaving a tiny bit of space between pieces to ensure even heat distribution.
Preheat grill to medium-high heat (approx. 200°C/400°F). Grill the skewers, turning every 2-3 minutes, until the pork is charred on the edges and cooked through (internal temperature 65°C/150°F).
Remove kebabs from the grill and let them rest for 5 minutes. Serve hot with the cold sour cream dip and the warm or room-temperature plum sauce on the side.
Chef's Notes
- Pork neck (also known as collar) is the superior cut for kebabs due to its intramuscular fat, which renders during grilling to keep the meat moist. Loin will dry out rapidly.
- If fresh plums are out of season, you can substitute a high-quality plum jam; omit the brown sugar and reduce the cooking time significantly.
- Grate the garlic for the sour cream dip into a paste rather than chopping it; this prevents harsh raw garlic chunks and ensures the flavor permeates the cream evenly.
- The acid in the sour cream balances the fat of the pork, while the plum sauce provides the necessary sweetness to cut the smoke.
Storage
Refrigerator: 3 days — Store meat removed from skewers. Store sauces in separate airtight containers.
Freezer: 2 months — Freezing cooked pork may affect texture; plum sauce freezes well; do not freeze sour cream dip.
Reheating: Reheat pork gently in a pan or oven to 165°F. Serve sauces cold or room temperature.
Troubleshooting
Pork is tough and dry
Cause: Used a lean cut like pork loin instead of neck/shoulder, or overcooked
Fix: Dice the meat small and mix directly into the plum sauce to add moisture
Prevention: Select well-marbled pork neck; use a meat thermometer to pull at 65°C/150°F
Plum sauce is too thick or sticky
Cause: Over-reduced during simmering
Fix: Whisk in 1-2 tablespoons of warm water to reach desired consistency
Prevention: Remove from heat while it is still slightly looser than jam
Cultural Context
This dish draws inspiration from the Shashlik traditions of Eastern Europe and the Caucasus, where marinated pork skewers are a staple. The pairing of a fruit-based condiment (like Tkemali) and a dairy-based sauce is a classic technique in Georgian cuisine to balance rich meats.
