Shashlik: Grilled Meat Skewers
Shashlik is a beloved dish of succulent cubes of marinated meat, traditionally grilled on skewers over an open flame. Originating in Central Asia and popular across Eastern Europe, it's a staple for outdoor gatherings.
Ingredients
- 2 lb pork shoulder or lamb leg cut into 1.5-inch cubes
- 2 large onions thinly sliced
- 1/4 cup white wine vinegar or lemon juice
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 2 medium bay leaves crumbled
Instructions
- In a large bowl, combine the cut meat and thinly sliced onions. Mix them thoroughly with your hands to slightly bruise the onions, releasing their juices.
- Add the white wine vinegar (or lemon juice), vegetable oil, salt, freshly ground black pepper, paprika, ground coriander, and crumbled bay leaves to the bowl. Mix everything together very well, ensuring all the meat is coated evenly.
- Cover the bowl tightly and refrigerate for at least 4 hours. For maximum flavor and tenderness, marinate overnight or for up to 24 hours.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Preheat your grill to medium-high heat.
- Thread the marinated meat onto the skewers. Try not to pack the meat too tightly, allowing heat to circulate. Discard the bay leaves before skewering.
- Place the skewers on the preheated grill. Cook for 15-20 minutes, turning frequently to ensure even cooking and a beautiful char on all sides. The internal temperature of pork should reach 145°F (63°C) and lamb to your desired doneness.
- Once cooked, remove the shashlik from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the meat moist and flavorful.
Notes
For the best flavor and tenderness, marinate the meat for at least 4 hours, and ideally overnight (up to 24 hours). Ensure your grill is hot enough to create a good char but not so hot that it burns the outside before the inside cooks. Serve immediately with fresh onions, herbs, pickles, and traditional flatbread or lavash.