Dish · russian
Shashlik
Shashlik is chunks of pork or lamb marinated, then threaded on skewers and grilled directly over hot coals until the outside chars while the inside stays juicy.
Where it comes from
The technique spread north from the Caucasus into wider Russian cooking, adapted for weekend cookouts near cities, with the marinade doing double duty as flavor and a way to tenderize cheaper cuts.
What cooks argue about
The real argument is the marinade acid: vinegar is traditional and tenderizes fast but can turn the meat gray and mushy if left too long, while others prefer onion juice or wine instead.
Versions
Nobody has published a shashlik here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
onion
white vinegar
bay leaf fresh
black pepper