Shashlik (Grilled Skewers) Recipe – European Special
Shashlik is a popular grilled meat skewer dish, traditionally enjoyed across Central Asia, Eastern Europe, and the Caucasus. Similar to kebabs, Shashlik features chunks of marinated meat—commonly lamb, beef, or chicken—threaded onto skewers and grilled to smoky perfection. The marinade typically includes a mix of vinegar, onions, and spices, giving the meat a deliciously tangy and aromatic flavor. Ideal for backyard barbecues or festive gatherings, Shashlik is a satisfying, flavorful dish that pairs beautifully with salads, flatbreads, or rice. Let’s fire up the grill and make this classic crowd-pleaser
- Prep Time20 min
- Cook Time17 min
- Perform Time2 hr 40 min
- Total Time3 hr 17 min
For the Meat Skewers:
- 1 kg lamb, beef, or chicken (cut into 1.5-inch cubes)
- 2 large onions (sliced into rings)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Metal or wooden skewers (if using wooden, soak in water for 30 mins)
For the Marinade:
- 1/4 cup white vinegar (or lemon juice)
- 1/4 cup water2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon dried thyme or oregano
- 3 garlic cloves, minced
- Optional: 1 tablespoon plain yogurt (for extra tenderizing)
For Garnish (Optional):
- Fresh parsley or cilantro
- Lemon wedges
- Sliced onions or pickled vegetables
Prepare the Marinade:
In a large mixing bowl, combine vinegar, water, olive oil, paprika, coriander, cumin, thyme, and minced garlic.
Add the sliced onions to the bowl.
Add the meat cubes and toss well to coat evenly with the marinade.
Cover and refrigerate for at least 2 hours (preferably 4 hours or overnight for best flavor).
Skewer the Meat:
Remove the meat from the marinade and let excess drip off.
Thread the marinated meat onto skewers, alternating with onion slices if desired.
Grill the Shashlik:
Preheat a grill or grill pan to medium-high heat.
Lightly oil the grill grates or pan to prevent sticking.
Place the skewers on the grill and cook for about 15–20 minutes, turning every few minutes, until the meat is cooked through and nicely charred on the edges.
Serve:
Remove skewers from the grill and let them rest for a couple of minutes.
Garnish with fresh parsley or cilantro and serve with lemon wedges.
Enjoy with flatbread, grilled vegetables, or a fresh salad.
Recipe Notes :
Meat Choice : Lamb is traditional, but chicken and beef work well too. Choose tender cuts for best results.
Marination Time : The longer you marinate, the more flavorful and tender the meat becomes.
Vinegar Substitute : You can use lemon juice or a combination of lemon juice and yogurt for a milder tang.
Grilling Tip : Avoid overcrowding the skewers for even cooking. High heat gives that perfect smoky char.
Serving Suggestions : Pair with lavash bread, rice pilaf, or grilled veggies like bell peppers and zucchini.
