Best Shashlik Food

UKRAINIAN SHASHLYK

Steps:

• Remove the bone and skin from the meat and cut off excess fat.
• Cut the meat into 1x2 inch pieces and put them into a bowl.
• Combine all the ingredients, pour over the meat, and mix thoroughly.
• Cover and let the mixture stand for 2 hours or longer at room temperature to marinate and tenderize the meat.
• This is very important for successful results.
• Drain the meat and pat dry each piece very thoroughly to prevent sputtering during cooking.
• Save the marinade for tenderizing roasts.
• Arrange the meat cubes on a skewer.
• Brush the filled skewers very generously with cooking oil.
• Place the skewers under the broiler close to strong heat.
• Turn the skewers every few minutes and baste frequently with cooking oil or with the fat that drips into the pan.
• Total broiling time will be about 12 minutes.
• Slip the meat off the skewers onto a hot plate and season with salt and pepper.
• When steamed rice is used, place the shashlyk over it and garnish attractively.
• Serve at once.

MTSVADI (PORK SHASHLIK)

Steps:

• In a large bowl combine pork, onion, salt and pepper. Cover the bowl with a plastic wrap or lid and marinate for 2 hours or overnight*. (See the note 2)
• If you use the wood skewers, make sure to soak them in water for a minimum of 30 minutes before grilling. This will keep them from burning up on the grill.
• Thread the meat, sliced zucchini and tomatoes onto the skewers.
• Preheat the grill to a medium high heat.
• Grill for 15-20 minutes turning from time to time, until Shashlik is brown on the sides and cooked through. (After 15 minutes, remove one piece of Shashlik from the skewer and slice in half. If it's no longer pink in the centre, Shashlik is ready.)
• In a blender or food processor combine all ingredients for the sauce and process until creamy. Serve immediately with Shashlik.

RUSSIAN SHASHLIK RECIPE (Шашлык)

Steps:

• In a large bowl, combine the lamb, sliced onions, bay leaves, salt, oil and water. Using your hands, mix them all together set aside in the fridge to marinate overnight. If in a hurry then for minimum 4 hours.
• Thread the meat pieces onto metal skewers, about 6 per skewer, with any fat positioned towards the outside of the skewer.
• Prepare the mangal. Place charcoals in the mangal, and light and allow to burn for about 30 minutes, or until the charcoal is all white. Your mangal is ready.
• Place the skewers on the mangal and cook until the meat is cooked. The length of time is determined by the heat and height from the charcoal. Don't burn your meat! Keep turning the shashlik as it cooks, so it doesn't burn. I like to add hot paprika spice directly on the skewer for a spicy kick.

GRANDPA NICK'S GEORGIA SHASHLIK

Steps:

• Cut lemon in half and juice. Cut 2 rinds into chunks.
• Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
• Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.

TRUE CAUCASIAN SHASHLIK

Steps:

• Cut lamb into 2-inch cubes; toss with onion and garlic in a bowl.
• Cut fat from lamb into slivers.
• Combine pomegranate juice with salt and pour over lamb (meat and fat), set in a cool place (but NOT cold like refrigerator) and marinate 4-12 hours.
• After marinating lamb, pat each piece dry as you place it on 6 long skewers, interspersing lamb fat slivers with meat cubes; put a cube of bread at the end of each skewer to hold the meat on the skewer.
• Brush each skewer's contents with oil and sprinkle with pepper to taste.
• Grill (traditional) or broil 12-20 minutes from very high heat, turning once and basting with any juice that runs off, until meat is cooked through.
• Slip meat directly off skewer onto plate, one plate for each person being served.