shash·lik| ˈSHäSHˌlik, SHäSHˈlik | noun (plural same or shashliks) (in Asia and eastern Europe) a mutton kebab. ORIGIN from Russian shashlyk, based on Turkish şiş ‘spit, skewer’; compare with shish kebab.

1. Caucasian Kebab  

In order to cook a Caucasian kebab, you need to cut the lamb into pieces weighing 35-40 g, add salt, string on a skewer and fry over charcoal. To garnish the barbecue, serve green or onion, sliced into rings, lemon or tkemali. You can also serve skewered tomatoes, eggplants or pickles. Eggplants should be pre-stuffed with fat with salt, pepper and herbs.

When serving, garnish the dish with parsley. Meat of old animals should be pre-marinated to improve the taste.

Ingredients: 240 g of lamb, 25 g of green or onion, spices, 0.5 lemon or tkemali sauce.

2. Armenian kebab

The flesh of fat lamb cut into pieces 4 cm thick, sprinkle with salt, pepper, finely chopped onions, add citric acid, cognac or vodka, dried herbs and put in a cold place for 6 – 7 hours for marinating.

Marinated pieces of meat strung on a skewer so that they alternate with pieces of fat, and fry on the grill, periodically turning the skewer, located vertically. After roasting, cut off the outer layer of fat and meat on a plate.

When serving, serve the onion slices as a side dish. On the side dish, you can also serve vegetables, grilled tomatoes, potatoes, eggplants.

Ingredients: 300 g of lamb, 20 g of fat, 50 g of onions, 10 g of cognac or vodka, 0.2 citric acid, red pepper, various dried herbs (mint, dill), 20 g of fresh herbs.

3. Skewers of beef on a Caucasian

Cut the loin into pieces of about 30-35 g, add salt and pepper, put it in a clay dish, mix with grated onion and crushed garlic. Sprinkle with lemon juice, put in a cold place for 6-8 hours. Then the pieces of meat are strung on skewers and fried on coals, in a gas oven or on an electric grill until ready. It is necessary to serve a lot of greens-parsley, Basil, coriander, tarragon, green onions.

Ingredients: 1 kg of young lamb (loin), 3-5 onions, salt, black and red pepper, lemon juice, garlic.

4. Skewers of beef

Beef fillet or first-class meat cut into pieces of 30 g, add chopped onion, salt, black pepper, fruit vinegar, Bay leaf, allspice, mix and marinate in an enameled dish for 2 – 3 days. Then thread the prepared meat on a skewer, alternating with onion rings and fry over charcoal until ready. During frying, grease the meat with melted butter from time to time.

Ingredients: 310 g of beef fillet, 40 g of onion, 5 g of melted butter, spices, 10 g of fruit vinegar.

5. Skewers of beef with onions and mushrooms

Beef fillet is cut into cubes. Vegetable oil is ground with red pepper. In this composition, the meat is kept for about an hour. Onions and mushrooms are cut into rings. Pieces of meat, onions and mushrooms, alternating, are strung on a skewer, sprinkling with the remaining marinade, and fried over coals. Add salt and pepper to taste.

6. Georgian beef tenderloin Kebab

Beef tenderloin to clear from films and entirely, in full length, put on a skewer. In order for the tenderloin to retain its shape and not shrink during roasting, it must be tied to the skewer with thick threads. The tenderloin is coated with vegetable oil, or you can moisten it with cold water. A skewer is placed over the coals and, rotating, fry the meat until ready. Juicy meat is cut across the fibers with a small bevel into slices up to 2 cm thick, then salt, pepper to taste and smear with sharp adjika. Serve the kebab hot with sprigs of parsley and other herbs, and also separately fried on a skewer hot tomatoes, which, if desired, you can remove the skin.

7. The barbecue beef in Georgian

From the flesh of beef, which must be cleaned of films and tendons, cut small identical pieces, put in clay or enameled dishes. Then the meat is sprinkled with a mixture of salt, ground black pepper, finely chopped onions, young coriander seeds, taken to taste and diluted in a few spoonfuls of fruit or wine vinegar. Everything is well mixed, the dishes are covered with a lid and put in a cool place for 12 hours. Then the juice is lightly squeezed, and the meat is cleaned of spices. Pieces of meat are strung on a skewer and smeared with vegetable oil. Fry over the coals until cooked.

It is necessary to carefully monitor the heat so that it is constant, but even.

8. Skewers of lamb in Tajik

The flesh of lamb is cut into pieces weighing 20-25 g, salt, pepper, mixed with finely chopped onions, pour vinegar and put in a cool place for 2 hours. Then the pieces of meat are strung on skewers and fried over hot coals. When serving, skewers are placed on a plate, sprinkled with chopped onions and herbs. A salad of fresh vegetables or green onions is served separately.

9. Grilled pork

Take lean pork meat, cut into cubes, sprinkle with salt and pepper. Then cut the apples, peel the onion heads and steam them for a few minutes, and cut the tomatoes in half. Remove the seeds from fresh pepper pods and cut the pods. if canned pods are taken, they are cut in half or cut into four parts.

Meat is strung interspersed with onions and apples on a skewer, smeared with butter or vegetable oil and hot sauce. As soon as the meat is ready, the kebab is served on the table. Prepare 4-5 skewers. The side dish is served with boiled rice or potatoes, hot sauce, green onions, tomato or cucumber salad.

Ingredients: 500 g of lean pork, 3 heads of onions, 5 tomatoes, 2 peppers, 2 tablespoons of vegetable or butter, hot sauce, salt, pepper, 5 pieces of pickled or canned apples.

10. Lamb skewers with zucchini

Cut the flesh of the hind leg of a young lamb into medium-sized pieces and add salt. Then peel the zucchini, cut into circles and add salt. Strung on skewers pieces of meat, alternating them with circles of zucchini, well browned skewers over low-heat coals. Remove the skewers from the heat, allow to cool for 10 minutes, sprinkle with chopped herbs, moisten with beaten egg and bake again over the coals. Serve the kebabs hot with vegetables and herbs.

11. Uzbek Shashlik

The lamb is cut into small pieces, the onion is chopped, filled with marinade, mixed and left for 3 hours in a cold place. Then the meat is strung on a skewer, at the end of which a piece of fat is skewered, sprinkled with flour, and fried over hot coals. Serve 3-4 skewers with skewers per serving. Garnish-chopped onion and parsley.

For the marinade: anise 0.5 g, onion 10 g, red pepper 0.5 g, vinegar 3% 5 g,

12. lamb Kebab in Tajik

Cut the lamb flesh into pieces of 40 g, mix with pieces of sliced fat, onions, spices to taste, pour lemon juice, leave in a cold place for 2-3 hours. Remove the prepared meat from the marinade and remove the onion. String the pieces of meat on skewers, alternating them with pieces of fat, and fry over coals. Pour lemon juice over the finished kebab. Serve with hot tomatoes, baked on skewers separately.

13. Chicken kebab

Chop the chicken carcass into equal pieces of 30-40 g, add the chopped onion. Marinate in a solution of citric acid or in 3% vinegar, or in fruit vinegar for about three hours. The meat in the marinade is kept in a cool place. After marinating, thread the chicken pieces on a skewer and fry over the coals, smearing the skewer with vegetable oil and watering with the remaining marinade. Serve the chicken skewer hot with fresh vegetables.

14. Skewers of poultry carcasses

Boil the chicken or duck carcass until it is half-cooked, RUB it inside with salt, spices, red and black pepper, and lightly oil it with vegetable oil. Firmly tie the wings and legs. Then brush the entire bird carcass with vegetable oil and salt on the outside. Put the carcass on two skewers to make it easier to turn. To roast the bird over the coals until cooked. The finished carcass is cut, put on paper, sprinkle with chopped garlic and herbs, wrap and hold for 10 minutes to give the barbecue flavor. Serve hot shish kebabs with hot tomato sauce.

15. Chicken shashlik in nut marinade

Cut chicken meat into small pieces and RUB with a mixture of finely chopped onions, crushed garlic, toasted and crushed nuts and vegetable oil. Leave the prepared meat for 30 minutes. Then add salt and pepper to taste. Thread the pieces on skewers and, turning them continuously, fry over hot coals until ready. Serve hot shish kebabs with hot tomato sauce