Shashlik is a dish originating from West Asia, made with meat that has been marinated and slow-roasted over hot coals on a mangal. The dish has many recipe variations and is often accompanied by roasted vegetables. The type of meat used varies, with lamb being the most common. The meat is marinated overnight and then skewered before being slow-cooked. The finished meat is often served on bread and accompanied by vegetables.
Shashlik is a dish that apparently has as many recipe variations as there are countries and families in West Asia. The dish originated in the areas between Turkey and Russia, and the name itself comes from the Turkish word shish, which means “kebab” and is part of the name of a similar food known as shish kabobs. In addition to all the different ways shashlik can be made, the main elements are pieces of meat that have been pre-treated in some way, usually with a marinade, skewered, and then slow roasted over hot coals atop a grill typically outdoors known as a mangal. Like many traditional regional dishes, each family prepares the marinade slightly differently and some even cook the meat in different ways, though more often than not there is agreement that the dish is best cooked and eaten outdoors. Shashlik is usually accompanied by kebabs that contain roasted vegetables such as peppers, onions and tomatoes.
All shashlik starts with choosing the type of meat. Lamb is one of the most widely used meats for the dish, in part because some countries in the region have populations following halal or kosher diets. Pork and beef are also used, and less commonly chicken or fish such as sturgeon. The meat is marinated before being cooked and then slow cooked, so nearly any cut of meat can be used, and many areas have their own individual preferences.
The meat is marinated, traditionally overnight, before being grilled. Some original recipes use vinegar, onions and other spices, including red pepper flakes or dried herbs. There are as many recipes that use vinegar as there are recipes that strictly avoid it due to the harsh taste or slight drying of the meat it can cause. Recipes that don’t use vinegar often use lemon juice, white wine, or no liquid at all on the meat. Some recipes just call for brining the meat, mixing it with chopped onions or shallots, and then letting it marinate in the onions overnight to impart their flavor and allow the naturally extruded chemicals to tenderize the meat.
Marinated shashlik is attached to skewers and then placed on a mangal. The mangal is a long trough-like metal grate with straight sides and a relatively thin opening at the top. The coals can burn until they burn out and no flames remain. The skewers are placed over the coals, with the tops and bottoms of the skewers resting on the top edges of the grate. The meat slowly cooks like this until it’s done.
One tradition is to take the finished meat and remove each piece from its skewer by holding it between the pieces of bread. The bread and meat are placed in a large bowl or pot and then covered, shaken, and allowed to sit for a few minutes for the flavors and juices of the meat to soak into the bread. The shashlik is then served on a platter, sometimes with vegetables that have been similarly cooked on separate skewers.
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