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Brief Overview
Shashlik is more than grilled meat. It is the centrepiece of gatherings, a reason to light the fire and gather around. Common across Russia and much of the Caucasus, these skewers of marinated meat carry both flavour and tradition in equal measure.
It is a dish that brings people outdoors, often cooked over open flame with friends close by. Whether made with lamb, pork, or chicken, shashlik’s appeal lies in the charred edges, the smoky aroma, and the deeply seasoned bite.
What makes shashlik special is not just the cooking but the waiting. The marinade works quietly, the coals take their time, and conversation flows around it. The process is part of the enjoyment as much as the meal itself.
What Is Shashlik?
Shashlik refers to skewered chunks of meat that are marinated, threaded onto metal sticks, and grilled slowly over hot coals. Though similar to kebabs, it has its own identity shaped by Russian and Central Asian culinary traditions.
The meat is typically cut into sizeable cubes, marinated for several hours or even overnight, then cooked slowly until the outside is crisp and smoky while the inside remains tender and juicy. It is a method built on patience.
Most often made with pork or lamb, shashlik is also prepared with chicken or beef, depending on the region or occasion. It is usually served simply, with sliced raw onions, flatbread, or a tomato based sauce on the side.
Ingredients and Taste
The ingredients for shashlik begin with the meat itself. Pork shoulder, lamb leg, or chicken thighs are popular choices due to their balance of fat and tenderness. The marinade typically includes vinegar or lemon juice for acidity.
Onions are a constant, both in the marinade and on the plate. Garlic, black pepper, bay leaves, and a touch of oil complete the mixture. Some versions include mineral water or wine to help tenderise the meat further during marination.
When cooked, shashlik develops a slightly charred crust that holds a burst of savoury, tangy flavour. The meat stays juicy, the smoke adds depth, and the seasoning lingers just enough to keep each bite interesting.
No two shashlik recipes are entirely alike. Some are garlicky and robust, others subtle and herbal. But all share that balance between fire, flavour, and simplicity. It is rustic cooking at its most satisfying.
A Taste of History
While shashlik is closely associated with Russian cuisine, its roots reach deep into the Caucasus and Central Asia. The word itself is of Turkic origin, pointing to a time when food travelled with nomads, soldiers, and merchants alike.
As it made its way into Russian culinary life, it adapted to local tastes and ingredients. What remained constant was the ritual of marination and fire grilling, passed down through generations across vast and diverse regions.
It was a dish tied to leisure and community, cooked in parks, by rivers, or in dacha gardens with smoke rising as music played nearby. Today, shashlik still carries that sense of occasion. It is not fast food. It is shared food. It invites people to pause, to cook with care, and to enjoy time together. That, in many ways, is what makes it so enduring across cultures.
How to make Shashlik
Shashlik is Russia’s beloved grilled meat skewers, deeply marinated and flame kissed for bold smoky flavour and tender texture. The marinade is the soul of the dish, relying on onion juice, vinegar, and spice to infuse every bite. Best cooked over charcoal but adaptable to any grill. See the recipe card at the bottom for printable directions
Ingredients
For the meat and marinade
- 1.2 kg boneless pork shoulder or leg, cut into 4 cm cubes
- 3 large onions, finely grated or thinly sliced
- 4 tbsp white vinegar or apple cider vinegar
- 3 tbsp sunflower oil
- 1 tsp black pepper
- 1 tbsp salt
- 1 tsp ground coriander
- ½ tsp smoked paprika (optional for extra aroma)
For grilling
- Metal or soaked wooden skewers
- Charcoal or gas grill
For serving
- Fresh herbs (parsley or dill)
- Sliced raw onions
- Flatbread or lavash
- Adjika or tomato based dipping sauce (optional)
Cooking Instructions
Step 1: Prepare the marinade
To begin, place grated onions into a large bowl and squeeze gently to release their juices. Add vinegar, sunflower oil, salt, pepper, coriander, and paprika. Stir until well combined. This mixture should smell sharp and savoury. Move to meat preparation.
Step 2: Marinate the meat
Add the pork cubes to the marinade, coating each piece thoroughly. Mix by hand for better contact between the meat and the onion juice. Cover and refrigerate for at least 6 hours, preferably overnight. Proceed to skewer preparation.
Step 3: Prepare the skewers
If using wooden skewers, soak them in water for 30 minutes. Thread the marinated pork tightly onto the skewers, alternating with onion slices if desired. Avoid pressing the meat too firmly together to ensure even cooking. Prepare the grill next.
Step 4: Heat the grill
Preheat your charcoal or gas grill to medium to high heat. Traditional shashlik benefits from natural wood charcoal for maximum flavour. Wait until the coals are grey and glowing before starting. Transition to grilling.
Step 5: Grill the skewers
Place skewers directly over the heat. Grill for 12–15 minutes, turning every 2–3 minutes until meat is browned on all sides and slightly charred at the edges. Juices should run clear. Move to resting.
Step 6: Rest the meat
Once done, transfer skewers to a tray or plate and let rest for 5 minutes. This helps the juices redistribute and keeps the meat succulent. Move to preparing your sides and garnishes.
Step 7: Prepare for serving
While the meat rests, arrange herbs, raw onions, and flatbread on a serving platter. Heat adjika or any tomato based dip if using. Prepare to plate the shashlik.
Final Step: Serve with sides
Serve the skewers hot alongside flatbread, raw onion slices, and herbs. Presentation tip: lay skewers over a bed of herbs or grilled vegetables. A squeeze of lemon or a dash of adjika adds bold contrast.
Variations and substitutions
- Substitute pork with lamb or chicken thighs for regional variations.
- Add sweet peppers or tomatoes between the meat cubes for colour and moisture.
- Use kefir or plain yoghurt in place of vinegar for a milder, creamy marinade.
Cooking Tips for Perfect Shashlik
- Choose meat with some fat for juicy skewers that stay moist on the grill.
- Do not skip the onion juice, it naturally tenderises the meat.
- Avoid over marinating beyond 24 hours as acidity may break down the meat texture.
- Turn skewers frequently for even browning and to prevent charring.
Russian Shashlik (Grilled Meat Skewers)
Ingredients
For the meat and marinade
- 1.2 kg boneless pork shoulder or leg cut into 4 cm cubes
- 3 large onions finely grated or thinly sliced
- 4 tbsp white vinegar or apple cider vinegar
- 3 tbsp sunflower oil
- 1 tsp black pepper
- 1 tbsp salt
- 1 tsp ground coriander
- ½ tsp smoked paprika optional for extra aroma
For grilling
- Metal or soaked wooden skewers
- Charcoal or gas grill
For serving
- Fresh herbs parsley or dill
- Sliced raw onions
- Flatbread or lavash
- Adjika or tomato based dipping sauce optional
Instructions
- To begin, place grated onions into a large bowl and squeeze gently to release their juices. Add vinegar, sunflower oil, salt, pepper, coriander, and paprika. Stir until well combined. This mixture should smell sharp and savoury. Move to meat preparation.
- Add the pork cubes to the marinade, coating each piece thoroughly. Mix by hand for better contact between the meat and the onion juice. Cover and refrigerate for at least 6 hours, preferably overnight. Proceed to skewer preparation.
- If using wooden skewers, soak them in water for 30 minutes. Thread the marinated pork tightly onto the skewers, alternating with onion slices if desired. Avoid pressing the meat too firmly together to ensure even cooking. Prepare the grill next.
- Preheat your charcoal or gas grill to medium to high heat. Traditional shashlik benefits from natural wood charcoal for maximum flavour. Wait until the coals are grey and glowing before starting. Transition to grilling.
- Place skewers directly over the heat. Grill for 12–15 minutes, turning every 2–3 minutes until meat is browned on all sides and slightly charred at the edges. Juices should run clear. Move to resting.
- Once done, transfer skewers to a tray or plate and let rest for 5 minutes. This helps the juices redistribute and keeps the meat succulent. Move to preparing your sides and garnishes.
- While the meat rests, arrange herbs, raw onions, and flatbread on a serving platter. Heat adjika or any tomato based dip if using. Prepare to plate the shashlik.
- Serve the skewers hot alongside flatbread, raw onion slices, and herbs. Presentation tip: lay skewers over a bed of herbs or grilled vegetables. A squeeze of lemon or a dash of adjika adds bold contrast.
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