Shashlik (Marinated Grilled Skewers)

Name: Shashlik (Marinated Grilled Skewers)
Total time: 1 h
Yield: 6
Cuisine: Russian
Ingredients: 1.5 kg Pork neck or lamb shoulder, in 4 cm cubes; 800 g Onions, half sliced thick, half grated; 80 ml White wine vinegar; 200 ml Water; 1 tbsp Black pepper, coarsely ground; 1 tbsp Coriander seed, crushed; 3 Bay leaves, crumbled; 1 tbsp Salt; 3 tbsp Sunflower oil; 6 portions Onion rings, sumac, flatbread and tomato sauce, to serve

Cubes of lamb or pork marinated overnight in onion, vinegar and pepper, threaded on flat metal skewers and grilled over embers — never flame — with raw onion rings and flatbread to catch the juice. It came north from the Caucasus in the nineteenth century and became the thing the whole former Eastern Bloc cooks outdoors.

Source

Recette de Russian home kitchens · 🏺 Traditionnel · Cabbage, potato, cucumber and dill, a pot of soup that is always on, and a spoon of smetana on top of most of it.

Caucasus to Russia · the skewer — An ownerless traditional dish, so no cook is credited. The cited article confirms shashlik as a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab, known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, and popular as shashlik from the 19th century across much of the Russian Empire and later much of the former Eastern Bloc. The marinade, the no-salt-until-skewering rule, timings and quantities are this book's own.

En savoir plus sur Wikipédia ↗

Voir comment on la prépare · 3 vidéos

KOSHELOT рецепты Андрей Кошелев IVLEV CHEF В гостях у Гарика

⏱ 60 min🍽 6 portions🔥 540 kcal🇷🇺 Russie🌶️

Sans produits laitiersSans glutenSans fruits à coque

Étapes

Mix the grated onion, vinegar, water, pepper, coriander, bay and oil. Turn the meat through it, cover and refrigerate at least 6 hours, ideally overnight.
💡 No salt in the marinade. Salt overnight draws the water out and you grill meat that has already given up its juice — salt it just before it goes on the skewer.
Burn the charcoal down until there is no flame at all and the coals are grey with a red centre. This takes about 30 minutes.
Salt the meat and thread it onto flat skewers, 5 or 6 cubes each, pressed close but not crushed, with a slice of onion at each end.
Grill 12–15 minutes, turning every 2 minutes. If fat drips and flares, move the skewer, do not splash water on the coals.
Pile onto flatbread, cover with a second piece and let it sit 3 minutes so the bread takes the juice. Serve with raw onion rings tossed in sumac.

💡 Astuces

Flat skewers, not round. Round ones let the cubes spin back to the same face every time you turn them.
The onion left in the marinade is not eaten — it has given everything it had. Slice fresh onion for the plate.