Shashlik
Large cubes of meat marinated overnight in vinegar and heaps of raw onion, then grilled over hot wood or charcoal embers on a mangal. An ancient dish of herders across the Caucasus and Central Asia, its name comes from the Turkic word for skewer, and it only entered Russian cuisine in the mid-19th century after the empire absorbed Georgia, Azerbaijan, and parts of Armenia.
Meat
Ingredients
- 1 kg pork shoulder or lamb, cut into 4cm cubes
- 3 large onions: 2 grated or juiced, 1 sliced into rings
- 100ml red wine vinegar, or dry red wine
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves, crumbled
Steps
- Combine the grated onion, vinegar, oil, salt, pepper, and bay leaf in a bowl, then add the meat cubes and toss to coat thoroughly.
- Cover and marinate in the refrigerator for at least 4 hours, ideally overnight, stirring occasionally.
- Thread the meat onto skewers, alternating with onion rings if desired, packing the cubes closely.
- Grill over hot charcoal or wood embers, turning every 2-3 minutes, for 12-15 minutes total until charred outside and juicy inside.
- Serve hot, straight off the skewer, with fresh onion rings, flatbread, and a tomato-herb relish.