Grilled pork Kabob with potato, red bell pepper and zucchini

Posted in: BBQ, Grilling, main dish, Pork, Recipes, Vegetables

Kabobs are very popular in Slavic countries. In summer-autumn, even winter and spring.

When me and my family lived in Russian Far East near the Chinese border we were grilling kabobs right in the snow in winter. (It’s very cold in winter in Russian Far East: -40 F (yes minus FORTY Fahrenheit or -40 Celsius). These were the greatest kabobs that I have ever eaten in my life kebabs in 2-3 feet snow. Now I’m trying to recreate the same taste of kabobs, but I guess we don’t have the wood, that we had in that “wild” conditions. So for the Russian kabob you will need:

2 pounds of pork (neck or butt parts)

4 onions (medium size)

2-3 tablespoons salt

2 tablespoons black pepper

3 tablespoons bbq sauce

2-3 tablespoons of mayo

5-6 potatoes

Carefully wash the pork and cut the meat into even cubes 1,5in X1,5inX1,5in (the bigger the meat pieces will be the juicier your kabobs will be. I cut the pork in smaller pieces this time, so that it would cook faster).

In a big bowl mix: mayo, bbq sauce, salt, pepper, garlic. Add the meat to your marinade and mix well. Peel the onions and cut in rings (it’s better to take the mid-sized onions, because the big onion rings will burn ).Cover the meat with onion rings and leave for the night (preferably, although you may already use the meat in 2-3h after marinating).

An hour before you are ready to grill your meat. Boil the potatoes, so that they were slightly undercooked. Cut the potatoes in thick rings (so that they won’t fall off when grilling). Now take your skewers ( or special kabob skewers) and put your kabob ingredients onto the skewer this way: meat-onion-potato. (So that the skewer would start and finish with meat.)

*** Tip from Helen: If you cut your meat in small slices, better take the ordinary think metal skewers, not thick kabob skewers, because your meat will fall off the skewers.***


If you like very well cooked meat, almost burned, start grilling your kabobs when there’s still a little bit of fire in your grill.

If you like juicy and slightly undercooked meat, start cooking when your wood already stopped burning, so that you would cook the meat using the heat, not the fire.

*** Note from Helen: It’s better to cook kabobs not on gas grill, but using actual wood, it will give your meat absolutely different flavor. some people use wood of special trees (apple trees etc.)***

Normally if you grill the kabobs on fire, they are done very fast – in 15-20 minutes.

If you grill on heat, that is left after the wood has burnt and the coals are left off it, it will take twice longer. ( 30-45 minutes).

When your kabobs are ready take them off the heat and let the cool off.

Enjoy your kabobs

You can also cook the vegetable kabob by using: zucchini, bell peppers, tomatoes etc. They are very delicious with or without meat.

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Tomato, Onion and Lemon basil vinaigrette
Pizza from scratch in 30 minutes!
Mom's potato stuffed with beef
Top 3 Tortilla Recipes: 10 minute healthy recipes.
Vegan spicy red cabbage

10 Responses to Grilled pork Kabob with potato, red bell pepper and zucchini

  • Olga Iva on Facebook

    Replied on: July 4, 2011, 4:03 am

    ????, -40 F or -40 Celsius – ??? ?????? ?????? -40. ??? ????? ?? -40 ??? ?????:))

    • helenscooking

      Replied on: July 4, 2011, 4:08 am

      weird, but sounds like -40F = _40C I was surprised as well. But we were using C at that time. I remember once we had like -45C in winter and then in summer +45C.

  • Olga Iva on Facebook

    Replied on: July 4, 2011, 4:13 am


    • helenscooking

      Replied on: July 4, 2011, 4:20 pm

      Exactly. Weird! I just know that -40C is very cold:-)

  • Kristi Rimkus

    Replied on: July 4, 2011, 7:51 pm

    Now that we finally have some sunny weather in Seattle, these kabobs look perfect for a bbq!

  • Ann

    Replied on: July 4, 2011, 11:09 pm

    BBQ & mayo – cool! I bet that is one tasty combination!

  • Russell at Chasing Delicious

    Replied on: July 5, 2011, 11:53 am

    I love kebabs! I’ve never thought to try pork kebabs though. I am definitely going to have to try this recipe… but not in -40 weather!

  • Sandra's Easy Cooking

    Replied on: July 5, 2011, 12:09 pm

    :) ) Cold, cold cold…I know when my aunt tells me that in Canada she is having -35 or -40 I cannot believe that is normal for her hahaha
    Your Kababs look fantastic..really mouthwatering!!!

  • Kim Bee

    Replied on: July 21, 2011, 3:41 am

    These look really delicious. Good tip on the size of the skewers.

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