Shashlik
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Shashlik

👤 10 servings medium 🌍 Eastern European tasteatlas.com ↗

<p>The following is the traditional way of preparing Russian shashlik. No frills, just meat, salt, pepper, and onion. Because onion is acidic, there's no need to add vinegar or any such acidic ingredients. Remember to remove the onion from the meat before grilling, as it will burn on the charcoal and taste unpleasant.</p>

Ingredients

  • 2 kg (4.4 lbs) lamb leg or loin, or pork neck
  • 1 kg (2.2 lbs) onion
  • salt, to taste
  • ground black pepper, to taste

Instructions

  1. Cut the meat into 5 cm (2") cubes.
  2. Peel the onions and cut them into rings. Place the onions in a large bowl, season with salt, and mix and mash them with your hands until they release juice and turn soft.
  3. Place the meat into a large bowl (not a plastic one!), season with salt and pepper to taste, and mix so the meat gets well seasoned.
  4. Add the onions and mix to combine them, then press on the mixture to remove all the air out of it. Marinate for 3-4 hours.
  5. Remove all the onion from the meat and thread it onto wide, metal skewers.
  6. Grill for about 20 minutes, turning often. During grilling, there should be no flames on the coal because it will burn the meat.

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