Shashlik — Marinated meat skewers grilled over charcoal with flatbread and pickled onions

The quintessential Russian outdoor cooking experience. Cubes of pork or lamb are soaked in a tangy onion-vinegar marinade overnight, then grilled over glowing charcoal until charred and smoky. Shashlik is celebratory food meant for sharing at dacha gatherings.

Instructions

1. Make the marinade: Combine grated onion with its juice, ¼ cup vinegar, ¼ cup oil, garlic, herbs, salt, and pepper in a large bowl.
2. Marinate overnight: Add 2 lb meat cubes and toss to coat thoroughly. Cover and refrigerate at least 4 hours, preferably overnight.
3. Thread the skewers: Thread marinated meat onto flat metal skewers, alternating with onion rings. Don't pack too tightly.
4. Grill over charcoal: Place skewers over medium-high charcoal heat. Grill 10-15 minutes total, turning every few minutes for even char marks.
5. Rest and serve: Let meat rest 3 minutes. Slide off skewers onto flatbread. Serve with pickled onions and spicy adjika sauce.

Tips

• Flat metal skewers are traditional and prevent meat from spinning when turned
• Kefir can replace vinegar in the marinade for a milder, more tenderizing effect
• Pork shoulder has the best fat content for juicy shashlik; avoid lean cuts