Szaszłyki Wieprzowe

Name: Szaszłyki Wieprzowe
Prep time: 2 h 32 min
Cook time: 18 min
Total time: 2 h 50 min
Cuisine: Polish
Ingredients: 600 g Pork shoulder, cut into 3 cm cubes; 200 g Pork belly, cut into 3 cm cubes; 2 Onion, cut into wedges; 2 Red bell pepper, cut into large pieces; 60 ml Sunflower oil; 50 g Mustard; 2 clove Garlic, crushed; 2 tsp Sweet paprika; 1 tsp Thyme; 1 ½ tsp Salt; ½ tsp Black pepper

Szaszłyki Wieprzowe · ready in 2 h 50 min · 4 servings · 795 kcal per serving · medium · 11 ingredients

A Polish grill favorite: juicy pork shoulder and fatty pork belly threaded with onion and red pepper, all sharpened by a classic mustard-paprika marinade.

Prep: 2 h 32 min
Cook: 18 min
Total: 2 h 50 min
Serves: 4
kcal: 795
Difficulty: medium

Polish Gluten-free Dairy-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gPork shoulder, cut into 3 cm cubes
200 gPork belly, cut into 3 cm cubes
2Onion, cut into wedges
2Red bell pepper, cut into large pieces
60 mlSunflower oil
50 gMustard
2 cloveGarlic, crushed
2 tspSweet paprika
1 tspThyme
1 ½ tspSalt
½ tspBlack pepper

Equipment

refrigerator, grill, kitchen scale, cutting board, chef's knife, mixing bowl, measuring spoons, metal skewers, tongs, instant-read thermometer, whisk, spoon

Instructions

Mise En Place
Gather the measured ingredients and set out a cutting board, chef's knife, bowl, measuring spoons, metal skewers, tongs, and thermometer. · 5 min
What to look for: All ingredients and tools are ready on the work surface.
Cut Skewer Pieces
Cut pork shoulder and pork belly into 3 cm cubes, slice onion into wedges, and cut red bell pepper into large squares for threading. · 10 min
What to look for: Meat cubes are even, and vegetables are large enough to hold on skewers.
Mix Mustard Marinade
Whisk sunflower oil, mustard, crushed garlic, sweet paprika, thyme, salt, and black pepper in the bowl until glossy and even. · 5 min
What to look for: The marinade is smooth, red-gold, and lightly glossy.
Marinate Pork
Coat the pork cubes thoroughly with marinade, cover the bowl, and refrigerate for at least 120 minutes to season the meat. · 2 h
What to look for: Every pork cube is coated and the marinade clings to the surface.
Thread The Skewers
Thread pork, onion, and red bell pepper alternately onto metal skewers, placing pork belly between shoulder cubes for juiciness. · 10 min
What to look for: Skewers are full but not compressed, with vegetables between pork pieces.
Grill Until Done
Grill skewers at 204°C / 400°F for 15-20 minutes, turning every 3-4 minutes, until the pork is browned and cooked through. · 18 min
When it is done: Pork reaches 70°C / 158°F in the thickest cube, and the juices run clear.
Serve Hot
Serve the skewers hot after a 2 minute rest, keeping the roasted onion and pepper tucked between the browned pork pieces. · 2 min
What to look for: Skewers look glossy, browned, and juicy on the platter.

Nutrition (per serving)

kcal	795
Protein	33 g
Carbohydrates	12 g
of which sugars	6 g
Fat	68 g
of which saturated	20 g
Fibre	4 g
Sodium	1139 mg

Nutri-ScoreC

Allergens

Contains: mustard

Ingredient substitutions

Pork shoulder

Pork belly: Use for a fattier skewer with a softer bite.

Pork belly

Pork shoulder: The skewers will be leaner and slightly less juicy.

Onion

Red bell pepper: Keeps the skewer full but makes the flavor sweeter and less sharp.

Red bell pepper

Onion: Traditional enough for skewers, but less sweet and more savory.

Sunflower oil

Water: Loosens the marinade but reduces browning and richness.

Mustard

Sunflower oil: Use only if mustard must be avoided; the marinade will be milder.