Shashlik (Шашлык)

Ingredients

Preparation

1. 1

   Cut the meat

   Trim only the thickest pieces of external fat, keeping the marbling. Cut the pork into even cubes about four centimetres wide. Pieces that are too small will dry out quickly on the grill.

2. 2

   Prepare the onions

   Thinly slice two onions into half-moons. Place them in a large bowl with a small pinch of salt and massage them with your hands for one minute to release some of their juice.

3. 3

   Prepare the marinade

   Add the garlic, oil, vinegar, sparkling water if using, pepper, paprika and coriander to the onions. Mix thoroughly to distribute the spices.

4. 4

   Marinate the pork

   Add the pork cubes to the marinade. Mix and massage the meat for one to two minutes so all surfaces are coated. Cover tightly and refrigerate for at least four hours, ideally eight to twelve hours.

5. 5

   Turn during marinating

   If possible, stir the meat once or twice during marinating so the pieces on top also come into contact with the onions and aromatic juices.

6. 6

   Take the chill off the meat

   Take the meat out of the refrigerator twenty to thirty minutes before cooking. This short rest promotes more even cooking, but the meat should not remain at room temperature for a long period.

7. 7

   Prepare the barbecue

   Light the charcoal and wait until the embers are very hot, covered with a thin grey ash and without large flames. Ideally create one very hot zone and one slightly cooler zone so the skewers can be moved as needed.

8. 8

   Thread the skewers

   Remove the pork from the marinade and brush away large pieces of onion clinging to the surface, as they would burn quickly. Thread the meat onto metal skewers, leaving a small space between the pieces.

9. 9

   Begin grilling

   Place the skewers over the hot embers. Let them sear for about two minutes on the first side without moving them to develop a strong browned crust.

10. 10

    Grill all sides

    Turn the skewers a quarter turn every two to three minutes. Continue for about twelve to sixteen minutes depending on the size of the pieces and the heat of the embers. The meat should be deeply browned on all sides.

11. 11

    Control flare-ups

    If dripping fat causes flare-ups, immediately move the skewers to a cooler area rather than allowing the meat to burn. Wait until the flames subside before returning them over the embers.

12. 12

    Check doneness

    Check a piece from the centre of a skewer. The pork should be thoroughly hot and juicy. With a thermometer, aim for at least 63°C in the centre, followed by a rest of at least three minutes.

13. 13

    Prepare the accompaniments

    While the meat grills, thinly slice the remaining two onions. Mix them with the parsley and dill. Prepare the lemon wedges and, if desired, flatbread and grilled vegetables.

14. 14

    Rest the meat

    Remove the skewers from the heat and let them rest for five minutes on a warm platter. This allows the juices to redistribute through the meat.

15. 15

    Serve the shashlik

    Serve the skewers piping hot, either directly on the skewers or after removing the meat. Add the herb onions, lemon wedges and optionally grilled vegetables, bread or a spicy tomato sauce.

Tips & tricks

• Choose pork neck or shoulder with some marbling to avoid dry meat.
• Cut all pieces into even cubes about four centimetres wide so they cook at the same rate.
• Lightly crush the onions with your hands before mixing them with the meat to release their juice.
• Marinate the pork for at least four hours, ideally eight to twelve hours.
• Do not use excessive vinegar, which can make the surface of the meat mushy during a long marinade.
• Take the meat out of the refrigerator twenty to thirty minutes before cooking.
• Remove excess marinade before threading the meat so it browns properly.
• Do not pack the meat too tightly on the skewers so heat can circulate.
• Grill over hot embers without direct flames to avoid burning the outside before the centre is cooked.
• Turn the skewers regularly for even browning.
• Rest the meat for five minutes after cooking so the juices redistribute.
• Serve with plenty of raw onion, fresh herbs, bread and grilled vegetables.

Variations

• Replace the pork with lamb for a very traditional Caucasus-style version.
• Use tender beef cut into even cubes.
• Make a chicken version with boneless thighs.
• Add fresh coriander to the marinade.
• Replace the vinegar with lemon juice for a fresher acidity.
• Add smoked paprika to intensify the barbecue flavour.
• Thread bell peppers and onions between the meat pieces.
• Cook the skewers under the oven grill when a barbecue is not available.

Storage

Cooked shashlik keeps for up to three days in the refrigerator in an airtight container. Reheat gently in a frying pan, in a 160°C oven or over a moderate grill so the meat does not dry out. Raw marinated meat should be kept refrigerated and cooked within twenty-four hours. Cooked skewers can be frozen for up to two months.

Nutrition facts(per serving)

What to serve with this recipe?

• Herb onions
• Grilled vegetables
• Flatbread
• Roasted potatoes

Frequently asked questions