Authentic Russian Shashlik: A Grilled Meat Delicacy Recipe

Ingredients

1 kg of boneless lamb, cut into 2-inch pieces
2 large onions, thinly sliced
3 large bell peppers, cut into 2-inch squares
2 large tomatoes, cut into wedges
3 cloves of garlic, minced
1 cup of red wine vinegar
1/2 cup of olive oil
1 tablespoon of fresh rosemary, finely chopped
1 tablespoon of fresh thyme, finely chopped
2 teaspoons of salt
1 teaspoon of freshly ground black pepper
Wooden skewers, soaked in water for 30 minutes before use

Steps and instructions

In a large bowl, combine the lamb, onions, bell peppers, tomatoes, garlic, vinegar, olive oil, rosemary, thyme, salt, and black pepper. Mix well until all the ingredients are evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight if possible.
Preheat your grill to medium-high heat. If you're using charcoal, wait until the coals are covered with gray ash.
While the grill is heating, thread the marinated lamb, onions, peppers, and tomatoes onto the soaked wooden skewers. Try to keep a balance of meat and vegetables on each skewer.
Place the skewers on the hot grill. Cook for about 10-12 minutes, turning occasionally, until the meat is cooked to your desired level of doneness and the vegetables are tender and slightly charred.
Remove the skewers from the grill and let them rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat.
Serve the shashlik skewers hot, with your choice of side dishes. Enjoy!

Tools for making

Grill - You will need a grill to cook the shashlik skewers. A gas or charcoal grill will work.
Wooden skewers - These skewers are used to thread the marinated lamb, onions, peppers, and tomatoes before grilling.
Large bowl - A large bowl is needed to mix the marinade with the lamb and vegetables.
Tongs - Tongs are essential for flipping and handling the shashlik skewers on the grill.
Knife - You will need a knife to cut the lamb into 2-inch pieces and to slice the onions and tomatoes.
Cutting board - A cutting board provides a surface for chopping and prepping the ingredients.
Grill brush - A grill brush is useful for cleaning the grill grates before and after cooking.
Basting brush or spoon - A basting brush or spoon can be used to brush the marinade onto the skewers while grilling for added flavor.
Aluminum foil - You may need aluminum foil to cover the grill while preheating or to wrap the cooked skewers to keep them warm.

Recipe variations

Chicken Shashlik: Substitute boneless chicken breast or thigh for the lamb.
Vegetarian Shashlik: Replace the meat with tofu or paneer (Indian cheese) cubes. Increase the amount of vegetables and marinate them separately.
Seafood Shashlik: Use shrimp, scallops, or chunks of fish instead of the lamb. Adjust the grilling time accordingly.
Spicy Shashlik: Add some chili powder, cayenne pepper, or hot sauce to the marinade for an extra kick of heat.
Mediterranean Shashlik: Swap the rosemary and thyme for dried oregano and add some lemon juice to the marinade for a Mediterranean twist.
Hawaiian Shashlik: Include pineapple chunks on the skewers for a sweet and savory flavor combination.
Teriyaki Shashlik: Replace the vinegar and olive oil in the marinade with teriyaki sauce for a tangy and sweet Asian-inspired version.
Moroccan Shashlik: Use lamb shoulder instead of boneless lamb and season the marinade with Moroccan spices like cumin, coriander, and cinnamon.
Greek Shashlik: Add some crumbled feta cheese and black olives to the skewers, and sprinkle them with dried oregano before grilling.
Tandoori Shashlik: Marinate the lamb in a mixture of yogurt, ginger, garlic, and tandoori masala for an Indian twist.

Recipe overview

Welcome to our delicious and satisfying Shashlik recipe! Shashlik is a traditional skewered meat dish popular in Eastern and Central Europe, particularly in Russia, Mongolia, and the Middle East. It's a simple and versatile meal that can be easily customized to your preferences. In this recipe, we will be using boneless lamb, which is marinated in a flavorful mixture of red wine vinegar, olive oil, fresh herbs, and spices, then skewered along with onions, bell peppers, and tomatoes. The skewers are then grilled to perfection, resulting in tender, juicy meat and vegetables with a smoky and slightly charred flavor. This recipe is perfect for outdoor barbecues or family gatherings. It's straightforward to prepare, but make sure to allow enough time for the meat to marinate to absorb all the amazing flavors. Let's get started and enjoy the process of making mouth-watering Shashlik!

Common questions

Can I use a different type of meat instead of lamb? Yes, you can use beef, chicken, or even pork as a substitute for lamb in this recipe. Just make sure to adjust the cooking time accordingly.
Can I grill the shashlik indoors? Yes, you can use an indoor grill or grill pan to cook the shashlik if you don't have access to an outdoor grill. Just make sure to preheat the indoor grill and adjust the cooking time as needed.
Can I make shashlik in advance? Yes, you can marinate the meat and vegetables in advance and keep them in the refrigerator. However, it is recommended to thread the skewers and grill them just before serving for the best taste and texture.
What can I serve with shashlik? Shashlik pairs well with a variety of side dishes such as rice pilaf, grilled vegetables, salad, or flatbread. You can also serve it with a tangy yogurt sauce or a squeeze of lemon for added flavor.
Can I use metal skewers instead of wooden ones? Yes, you can use metal skewers if you prefer. Just keep in mind that metal skewers conduct heat, so you may need to adjust the cooking time accordingly to prevent the meat from overcooking.

Serving dishes and utensils

Grill - You will need a grill to cook the shashlik skewers. A charcoal or gas grill works well for this recipe.
Wooden Skewers - These are used to thread the marinated lamb and vegetables. Soak them in water for 30 minutes before use to prevent burning on the grill.
Large Bowl - A large bowl is needed to mix and marinate the lamb and vegetables.
Tongs - Tongs are helpful for flipping the skewers on the grill and removing them once they're cooked.
Cutting Board - You'll need a cutting board to chop the onions, bell peppers, and tomatoes.
Chef's Knife - A sharp chef's knife is essential for cutting the lamb and other ingredients into the desired size.
Measuring Cups and Spoons - You'll need measuring cups and spoons to accurately measure the vinegar, olive oil, and other ingredients.
Grill Brush - A grill brush is handy for cleaning the grill grates before and after cooking.
Platter or Serving Dish - Prepare a platter or serving dish to present the shashlik skewers in an appealing manner.

Origin stories

Shashlik, a form of shish kebab popular throughout the former Soviet Union, Eastern Europe, Mongolia, and other places, has a rather intriguing story. It was said to be invented by Crimean Tatars in the 17th century when they were on their nomadic routes. They would skewer pieces of marinated meat and roast them over an open fire. When this practice was adopted by the Russian aristocracy, the dish started to evolve, with the addition of vegetables and different types of meat. While it may seem like a simple dish, the art of preparing the perfect Shashlik is a skill that has been refined over centuries. Today, it's enjoyed at festive gatherings, served straight from the skewer, and evokes a sense of community and shared history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.