Chunks of marinated meat threaded onto skewers and grilled over wood coals until charred outside and juicy within. The undisputed king of the Russian dacha and any warm-weather gathering, where the man of the house traditionally presides over the mangal grill.
Brought into the Russian Empire by Cossacks and Caucasus peoples in the 18th century, shashlik spread from the Caucasus across all of Russia and is now its quintessential outdoor dish.
The crust is smoky and faintly charred, giving way to meat that is startlingly tender and dripping with savory juice. Sweet softened onion and a squeeze of acid cut the richness, while woodsmoke perfumes every bite. It tastes like summer, friends, and a fire burning down to embers.
The acidic marinade and salted onion juice tenderize the meat by loosening its proteins while seasoning it deeply, and onion enzymes aid the process. Searing over live coals drives the Maillard reaction for a flavorful crust while the retained fat keeps the interior moist.
Variations
Lamb shashlik (the classic), pork neck shashlik (most common today), chicken or sturgeon shashlik, versions marinated in kefir, pomegranate juice, or mineral water with onion
On the Palate
Where Shashlik Russian sits in the Russian flavor cloud
Ingredients
Serves 4How it's made
8 steps · 30 min
- 110 min
Cut pork neck or lamb into even 4 cm cubes, keeping a little fat on each piece.
- 25 min
Slice onions into rings, crush with salt to release juice, and combine with the meat.
Watch outCrush the onion rings with salt until they turn wet and translucent and release juice — that juice is what tenderizes the meat.
- 33 min
Add black pepper, bay leaf, and an acid such as wine vinegar or kefir; mix to coat.
- 4480 min
Cover and marinate in the refrigerator for at least 6 to 8 hours, ideally overnight.
Watch outGive it at least six to eight hours cold, overnight is better — rush the marinade and the meat stays tough and bland inside.
- 58 min
Thread the meat snugly onto metal skewers, alternating fattier and leaner pieces.
- 620 min
Grill over glowing wood coals, turning often so every side browns evenly.
Watch outGrill over glowing coals with no open flame, turning often — flames char the outside before the middle cooks.
- 72 min
Sprinkle with water or marinade if flames flare, and cook until juices run clear.
Watch outPoke a piece — done when the juices run clear, not pink or bloody.
- 85 min
Rest off the heat a few minutes, then slide off the skewers and serve with raw onion and herbs.
