Shashlik
Good nutritional profile
Marinated pork or lamb chunks grilled on skewers over charcoal.
Shashlik is pork neck or lamb shoulder cut into chunks, marinated with onion, vinegar, salt and pepper, threaded on skewers and grilled over charcoal. It is high in protein and almost free of carbohydrate, but these fatty cuts also bring notable fat, including saturated fat. Pork loin or chicken thigh makes a leaner skewer, and grilled vegetables make a better side than white bread.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 22g | 39.3% |
| Fat | 14g | 20.0% |
| Carbs | 1.8g | 0.6% |
| Simple Sugars | 0.63g | Estimate |
| Complex Carbs | 0.67g | Estimate |
| Fiber | 0.5g | 2.0% |
| Water | 60g | 2.4% |
| Calories | 228 | 10.1% |
Glycemic Index
Click to view full GI ranking →
Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 4.91 | g | 24.6% |
| Monounsaturated | 5.91 | g | 23.6% |
| Polyunsaturated | 1.81 | g | 13.9% |
| Omega-3 | 0.543 | g | Estimate |
| Omega-6 | 1.267 | g | Estimate |
| Trans | 0.13 | g | 6.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 3.56 | mg |
| Vitamin E | 0.24 | mg |
| Selenium | 30.6 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 11 | mcg | 1.2% |
| vitamin B1 | 0.464 | mg | 38.7% |
| vitamin B2 | 0.362 | mg | 27.8% |
| vitamin B3 | 4.25 | mg | 26.6% |
| vitamin B6 | 0.454 | mg | 26.7% |
| vitamin B9 | 7.7 | mcg | 1.9% |
| vitamin B12 | 0.896 | mcg | 37.3% |
| vitamin C | 3.56 | mg | 4.0% |
| vitamin D | 0.73 (29 IU) | mcg | 4.9% |
| vitamin E | 0.237 | mg | 1.6% |
| vitamin K | 0.488 | mcg | 0.4% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 32.2 | mg | 3.2% |
| iron | 1.58 | mg | 8.8% |
| magnesium | 28.1 | mg | 7.0% |
| phosphorus | 230 | mg | 32.9% |
| potassium | 428 | mg | 16.5% |
| sodium | 478 | mg | 20.8% |
| zinc | 3.66 | mg | 33.3% |
| copper | 0.13 | mg | 14.4% |
| manganese | 0.115 | mg | 5.0% |
| selenium | 30.6 | mcg | 55.6% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 938 | mg | 134.0% | 248% |
| Isoleucine | 1072 | mg | 76.6% | 151% |
| Leucine | 1853 | mg | 67.9% | 128% |
| Lysine | 2019 | mg | 96.1% | 178% |
| Methionine | 847 | mg | 80.7% | 156% |
| Phenylalanine | 1746 | mg | 99.8% | 180% |
| Threonine | 977 | mg | 93.0% | 165% |
| Tryptophan | 231 | mg | 82.5% | 148% |
| Valine | 1139 | mg | 62.6% | 120% |
Compare with other products
Values per 100 g
Add products above to see a side-by-side comparison.
Similar Products
Closest by macronutrient profile
Recipe
See full recipeIngredients
- Pork neck or shoulder (or lamb shoulder) 1 kg
- Onions 3 medium (400 g)
- Red wine vinegar 3 tbsp
- Salt 2 tsp
- Black pepper, freshly ground 1 tsp
- Ground coriander 1 tsp
- Bay leaves 2
- Fresh dill or parsley to serve
Instructions
- 1
Cut the pork into 4-5 cm cubes, leaving some fat on the pieces so they stay juicy.
- 2
Slice the onions into rings, set one onion aside for serving and rub the rest with the salt until they release juice.
- 3
Mix the pork with the salted onion, vinegar, pepper, coriander and crumbled bay leaves, then cover and marinate in the refrigerator for 4-12 hours.
- 4
Light a charcoal grill about 30 minutes ahead so the coals are glowing with no open flame.
- 5
Thread the pork onto skewers with the pieces close together, adding a few marinated onion rings between them.
- 6
Grill about 10 cm above the coals for 15-20 minutes, turning every 3-4 minutes, until browned and 63C in the center.
- 7
Rest the skewers for 3 minutes and serve with the reserved raw onion rings and herbs.