How to Make Shashlik: A Traditional Grilled Meat Skewer Recipe

--- published by foodie Parmod.

Introduction

Shashlik (also spelled shashlyk) is a mouth-watering dish of marinated meat grilled on skewers, widely popular in Russia, the Caucasus, and Central Asia. Similar to a kebab, shashlik is traditionally cooked over open fire or charcoal, making it perfect for summer barbecues and outdoor gatherings. In this article, you’ll learn how to make shashlik at home using British English terminology, with ingredients easily found in the UK.

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What Is Shashlik?

Shashlik is a type of skewered and grilled meat, often made with lamb, pork, or chicken, and marinated in a blend of vinegar, onions, herbs, and spices. The meat becomes incredibly tender and flavourful, especially when grilled over charcoal. It’s usually served with flatbreads, fresh herbs, grilled vegetables, and tangy sauces.

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Ingredients

For the marinade:

1kg pork shoulder or chicken thighs (boneless, cut into 3–4cm cubes)

3 medium onions, sliced into rings

3 tbsp white wine vinegar or fresh lemon juice

3 tbsp sunflower oil or olive oil

1 tsp salt

½ tsp ground black pepper

1 tsp smoked paprika (optional)

1 tsp dried oregano or thyme

2 bay leaves

Optional: 1 tsp mustard or a pinch of chilli flakes for extra heat

For grilling:

Metal or wooden skewers (if using wooden, soak in water for 30 minutes)

Optional: red and green peppers, mushrooms, or cherry tomatoes

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Instructions

Step 1: Prepare the Marinade

1. In a large bowl, combine the vinegar (or lemon juice), oil, salt, pepper, paprika, oregano, and mustard (if using).

2. Add the sliced onions and bay leaves. Mix well to release the onion juices.

3. Add the cubed meat and mix thoroughly until all the pieces are well coated.

4. Cover the bowl with cling film and refrigerate for at least 4 hours or overnight for the best flavour.

Step 2: Assemble the Skewers

1. Remove the marinated meat from the fridge 30 minutes before grilling.

2. Thread the meat onto skewers, alternating with vegetables like peppers or mushrooms if desired.

3. Ensure the meat pieces are close but not tightly packed—this helps them cook evenly.

Step 3: Grill the Shashlik

1. Preheat your barbecue or grill to medium-high heat.

2. Place the skewers on the grill and cook for about 12–15 minutes, turning every few minutes for an even char.

3. The meat should be nicely browned and slightly crispy on the edges, with the inside cooked through but juicy.

4. Let the skewers rest for a few minutes before serving.

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Serving Suggestions

Serve your shashlik with lavash bread, pita, or rice pilaf.

Add a side of fresh chopped herbs like parsley or coriander.

Include pickled vegetables, grilled tomatoes, or a yoghurt-based dip for extra freshness.

A drizzle of pomegranate molasses or a squeeze of lemon adds a bright, tangy finish.

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Tips for Perfect Shashlik

Use fattier cuts of meat like pork shoulder or chicken thighs to keep the skewers juicy.

Don’t skip the onions in the marinade—they tenderise the meat and add rich flavour.

Charcoal grilling gives the most authentic taste, but a gas barbecue or grill pan works well too.

Avoid overcooking: the meat should be tender and moist, not dry.

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Popular Variations

Lamb Shashlik: Substitute pork or chicken with leg of lamb or lamb shoulder.

Georgian-style: Add pomegranate juice or red wine to the marinade.

Vegetarian option: Marinate mushrooms, aubergines, and courgettes and grill them in the same way.

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Why You Should Try Making Shashlik

Shashlik is more than just grilled meat—it's a social experience, often cooked outdoors with family and friends gathered around. Its bold marinade and smoky, grilled flavour make it an instant favourite. Plus, it’s adaptable to different tastes and ingredients.

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Final Thoughts

Now you know how to make traditional shashlik from scratch using British English and simple ingredients. Whether you're hosting a barbecue or just craving smoky skewered meat, this recipe brings the flavours of Eastern Europe straight to your table. With its rich history and irresistible taste, shashlik is sure to become a regular feature in your summer meals.

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--- write ✍️ by foodie Parmod.