First, lets explain what it is.
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Shashlik or shashlyk (Russian: Шашлык, from Turkic 'Shish,' or skewing meat and -lik, a noun-making suffix' ) is a form of Shish kebab popular throughout the former Soviet Union, Mongolia, and most of central Europe. Shashlik is generally either beef, pork, or lamb (mtsvadi in Georgian), depending on local preferences and religious observances. These skewers of meat are either all meat, all fat, or alternating pieces of meat, fat, and vegetables such as bell pepper, onion and tomato. Meat for Shashlik (as opposed to other forms of Shish kebab) are usually marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of herbs and spices. While it is not unusual to see shashlik listed on the menu of restaurants, it is more commonly sold by street vendors who roast the skewers over wood, charcoal, or coal. Shashlik is usually cooked on a grill called a mangal.
Link : http://en.wikipedia.org/wiki/Shashlik
Photo : Wikipedia
My recipe is following:
1 kg of beef, most of the time chateaubriand, cut into 3x3 cm squares, 1cm thick.
1-2 lemons, squeeze the juice and add the same amount of oil of olives.
Add 1 spoon of black pepper
1 clove of pressed garlic
5-6 TBS of paprika (or until all will be like thick tomato juice )
Put in diced beef, stir well and leave for 24h.
Next day, put on wooden or metal stick, and add onions, bell pepper ( can be jalapeno ) and if you have, smoked bacon. Meat, pepper, onion, meat and so on....
If you use wood sticks, soak them in water for few hours.
Grill on high heat for first few minutes on each side, until black marks are visible, then put on the colder side of the grill, away from direct heat. I use gas grill.
Spray few times with apple juice while cooking.