Shashlik
The Quirky Foodster Team
Ingredients
- Pork shoulder, cut into cubes — 1 kg (2.2 lb)
- Onions, sliced — 2
- Vinegar — 120 ml (4 fl oz)
- Oil — 60 ml (2 fl oz)
- Paprika — 2 tsp
- Salt and pepper — to taste
Method
- Combine the pork cubes with the sliced onion, vinegar, oil, paprika, salt and pepper, and marinate for at least 4 hours, ideally overnight.
- Thread the marinated meat onto skewers, alternating with pieces of the marinated onion.
- Grill over hot charcoal, turning occasionally, for 12–15 minutes until charred outside and cooked through.
- Serve hot with fresh bread and a simple salad.
Introduction: Skewers of marinated, char-grilled meat, a beloved Russian barbecue tradition enjoyed at outdoor gatherings and street stalls.
Cultural Background: Shashlik is deeply woven into Russian summer culture, families and friends gathering around a grill in parks and countryside dachas, the marinated meat cooked over open flame reflecting a cherished social and culinary tradition.
Tips: Marinate for as long as possible, ideally overnight, for the deepest, most tender result. Turn the skewers regularly for even charring on all sides.
Variations: Use lamb or chicken in place of pork for variations on the classic. Serve with a tomato-onion salad, a traditional accompaniment.
Storage: Refrigerate cooked shashlik in an airtight container for up to 2 days.
Reheating: Reheat in a hot dry pan for a few minutes, or briefly under a hot grill.
FAQs:
Q: Where is shashlik typically enjoyed?
A: Outdoor gatherings, parks, and country dachas, especially during the warmer months, a cherished Russian social tradition.
Q: What marinade is most traditional?
A: A vinegar and onion-based marinade is classic, though variations using wine, kefir or mayonnaise also exist.
- Pork shoulder, cut into cubes — 1 kg (2.2 lb)
- Onions, sliced — 2
- Vinegar — 120 ml (4 fl oz)
- Oil — 60 ml (2 fl oz)
- Paprika — 2 tsp
- Salt and pepper — to taste
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