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Authentic Shashlik Recipe Russia, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Shashlik is a type of barbecue present in countries of the Caucasus and Central Asia, and even countries like Poland and Lithuania. The traditional Russian version is made only with lamb, salt, pepper, and onion. Today, pork, beef, and fish like sturgeon are also used, and the marinade will include lots of additional ingredients, such as vinegar, wine, pomegranate juice, kefir, and even mayonnaise, depending on the country and the recipe. The meat is traditionally threaded onto wide metal skewers and barbecued over charcoal. The meat does not need any big side dishes; fresh and ripe vegetables cut into chunks are usually best. Sometimes, jacket potatoes and different sauces accompany the meat.
Cooking tips
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grilling
The meat should be barbecued over charcoal. It should be turned often, taking care that the charcoal is not flaming, as the meat will be burnt. -
alternative to grilling
If grilling is not an option, the meat skewers can be grilled in a frying pan on the stove. Alternatively, they can be baked in the oven. -
marinade
The traditional marinade does not need anything more than salt, pepper, and onions, as onions are acidic in itself. The onion should be salted, mixed, and squeezed to release liquid and then, together with the liquid, mixed with the meat. However, today, vinegar, wine, and lemon juice are also used to make the marinade. Even more eyebrow-raising options, such as kefir and mayonnaise, are popular today.... Read more -
metal skewers
The meat is traditionally threaded onto wide, metal skewers. If unavailable, use wooden sticks that you've previously soaked overnight in water so they will not burn during grilling.
Recipe variations
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Soviet Shashlik
Ready in 4hThe following recipe is adapted from the iconic Soviet cookbook The Book of Tasty and Healthy Food. Unlike the traditional recipe, here, the marinade is further intensified with lemon juice and vinegar. The recipe suggests serving the meat with tomatoes, lemon slices, and green onions. Unorthodoxly, perhaps, they suggest serving the meat with a side of rice.
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Traditional Shashlik
Ready in 4h 50minThe following is the traditional way of preparing Russian shashlik. No frills, just meat, salt, pepper, and onion. Because onion is acidic, there's no need to add vinegar or any such acidic ingredients. Remember to remove the onion from the meat before grilling, as it will burn on the charcoal and taste unpleasant.
Soviet Shashlik
PREP 40min
COOK 20min
marination 3h
READY IN 4h
The following recipe is adapted from the iconic Soviet cookbook The Book of Tasty and Healthy Food. Unlike the traditional recipe, here, the marinade is further intensified with lemon juice and vinegar. The recipe suggests serving the meat with tomatoes, lemon slices, and green onions. Unorthodoxly, perhaps, they suggest serving the meat with a side of rice.
Ingredients
500g (1.1 lbs) meat, cut into pieces
2 onions, cleaned and chopped + onions slices
100g (3.5 oz) green onions, cleaned and sliced
2 tomatoes, cut into slices
1 tsp lemon juice
1 tbsp vinegar
1 tbsp oil
salt & pepper, to taste
Preparation
Step 1/5
Mix the meat, the onions, the salt and pepper, the vinegar, and the lemon juice in a large bowl (avoid plastic ones!).
Step 2/5
Cover the bowl and let marinate for 3 hours.
Step 3/5
Thread onto metal skewers, alternating with onion slices.
Step 4/5
Grill over hot coals for 15-20 minutes, turning often. Alternatively, you can cook them in a frying pan.
Step 5/5
When done, remove the meat and the onion from the skewers. Decorate with tomato slices, green onions, and lemon slices, and drizzle with oil.
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