Shashlik (Russian Skewered Meat)

Ingredients

• 2 lbs pork shoulder or lamb leg/shoulder (or beef sirloin/chicken thighs), cut into 1.5-2 inch cubes
• 2 large onions (1 grated, 1 cut into thick rings)
• 1/4 cup white vinegar or lemon juice
• 1/4 cup vegetable oil
• 2-3 cloves garlic, minced (optional)
• 1 tablespoon dried herbs (like oregano, thyme, or a mix)
• 1-2 teaspoons salt
• 1 teaspoon black pepper
• Optional: Bay leaves, whole peppercorns
• Flat metal skewers
• Pickled onions, flatbread (lavash), and tomato-based sauce (like adjika) for serving

Instructions

1. Prepare Marinade: In a large non-reactive bowl, combine the grated onion (including juice), vinegar or lemon juice, oil, minced garlic (if using), dried herbs, salt, and pepper. Mix well.
2. Marinate Meat: Add the meat cubes to the marinade. Toss thoroughly to ensure all pieces are coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight (or up to 24 hours for pork/lamb).
3. Prepare Skewers: Soak wooden skewers in water if using. Thread the marinated meat onto the metal (or soaked wooden) skewers, alternating with onion rings if desired. Don't pack the meat too tightly.
4. Grill Shashlik: Prepare a charcoal grill for medium-high heat (preferred method) or preheat a gas grill or broiler. Place skewers on the hot grill rack.
5. Cook: Grill for about 10-15 minutes for pork/lamb (medium), or adjust time for beef/chicken, turning skewers every few minutes for even cooking. Meat should be cooked through with nice char marks.
6. Rest & Serve: Remove skewers from the grill and let the meat rest for a few minutes. Serve hot, traditionally slid off the skewers onto flatbread, accompanied by pickled onions and a spicy tomato sauce.

What Makes It Special

Shashlik is the Russian and Caucasian version of shish kebab, deeply ingrained in outdoor culture and social gatherings (especially 'dacha' life). While the concept of grilled skewered meat is global, Russian shashlik often features a specific tangy marinade (using vinegar, lemon, or sometimes kefir) with lots of onion. Cooking over charcoal is traditional, imparting a distinct smoky flavor. It's a celebratory food meant for sharing.