How to Make Shashlik: A Flavourful Grilled Meat Skewer Recipe

--- published by foodie Parmod.

Shashlik (also spelled shashlyk) is a mouth-watering meat skewer dish popular across Eastern Europe, the Caucasus, and Central Asia. Similar to kebabs, shashlik typically features marinated cubes of lamb, pork, or chicken grilled over an open flame. Bursting with smoky flavour and tender juiciness, it’s perfect for summer barbecues, garden parties, or hearty family meals.

In this post, we’ll walk you through a classic shashlik recipe using British ingredients and tips for getting restaurant-quality results at home. Let’s fire up the grill!

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Ingredients for Traditional Shashlik

Serves 4–6:

1kg pork shoulder (or lamb/chicken), cut into 4cm cubes

2 large onions, thinly sliced into rings

4 garlic cloves, minced

150ml plain yoghurt or kefir (for tenderising)

2 tablespoons sunflower oil

1 tablespoon white wine vinegar or lemon juice

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon black pepper

1 teaspoon salt

Metal or soaked wooden skewers

Optional:

Fresh parsley, for garnish

Sliced tomatoes, cucumber, or flatbread, to serve

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Step-by-Step Guide to Making Shashlik

1. Prepare the Meat

Choose a cut of meat with a bit of fat – pork shoulder or leg, boneless lamb leg, or even chicken thighs work beautifully. Trim off excess fat and cut the meat into even-sized chunks, roughly 4cm for even grilling.

2. Make the Marinade

In a large mixing bowl, combine the yoghurt, vinegar or lemon juice, oil, minced garlic, sliced onions, coriander, smoked paprika, salt, and pepper. Stir well.

Add the meat cubes to the marinade and toss until fully coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight. This helps tenderise the meat and infuse it with rich flavour.

3. Thread the Skewers

Remove the meat from the marinade, shaking off any excess onions. Thread the meat onto skewers, leaving a little space between each piece for even cooking. You can alternate with chunks of onion, bell pepper, or tomato if desired.

4. Grill to Perfection

Preheat your barbecue or grill to medium-high heat. Place the skewers on the grill and cook for 10–15 minutes, turning occasionally until the meat is cooked through, juicy, and slightly charred on the outside.

For indoor cooking, use a grill pan or place the skewers under a hot grill in the oven. Just make sure to turn them for even browning.

5. Serve and Enjoy

Serve hot off the grill with fresh herbs, sliced veg, a dollop of sour cream, or warm flatbread. Shashlik also goes wonderfully with rice, bulgur, or a simple salad.

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Tips for the Best Shashlik

Marinate long enough: The longer you marinate, the more tender and tasty your meat will be.

Don’t overcrowd the grill: Give the skewers room to cook evenly and develop a lovely char.

Use metal skewers if possible: They conduct heat and cook the meat more evenly. If using wooden skewers, soak them in water for 30 minutes first to prevent burning.

Experiment with flavours: Add chilli flakes, cumin, or herbs like thyme or dill to personalise your marinade.

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Why You'll Love This Shashlik Recipe

Authentic taste inspired by Central Asian and Russian barbecue traditions

Simple ingredients easily found in any UK supermarket

Perfect for entertaining – great for BBQs, picnics, or family dinners

Versatile and customisable – swap the meat, add vegetables, or use a spiced yoghurt dip on the side

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How to Store Leftovers

Any leftover shashlik can be stored in an airtight container in the fridge for up to 3 days. To reheat, place in a covered pan over low heat or warm in the oven. Avoid microwaving, as it can make the meat rubbery.

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Final Thoughts

Shashlik brings people together – it's more than a dish, it's an experience. The smoky, savoury meat skewers are easy to prepare, deeply satisfying, and endlessly versatile. Whether you're hosting a summer BBQ or just want to try something new, this recipe will transport your taste buds to the heart of the Caucasus.

Now that you know how to make shashlik at home, fire up the grill and let the feasting begin!

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--- write ✍️ by foodie Parmod.