Shashlyk 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.

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.

RUSSIAN/GEORGIAN PORK SHASHLYK

Steps:

• Put all ingredients in a large mixing bowl and mix thoroughly using your hands. The marinade should cover most of the meat. If it doesn't, add more vinegar and pomegranate juice in a 50/50% proportion.
• Cover and refrigerate for 3-4 hours.
• Thread pieces of meat onto wooden or metal skewers leaving at least 1/2 inch between the pieces. You can also alternate meat with onion rings, cherry tomatoes or other vegetables if you like.
• Grill for 15-20 minutes over hot ashes or charcoal (a gas grill will also produce acceptable results), turning skewers every five minutes and brushing the top with the marinade after each turn. Test for readiness by cutting through the meat - it must be medium-well to well done, very juicy and not overcooked.
• Serve with sliced tomatoes, peppers, raw onion rings, radishes and whole springs of parsley and cilantro.
• You will end up with a lot of leftover sliced onions from the marinade. It's delicious fried on a pan or grilled and may be served as a side for your shashlyk.

SHASHLYK

Steps:

• In a large bowl arrange a layer meat, then onion, 2 bay leaves and some peppercorns. Continue with the rest ingredients.
• Stir in the vinegar. The meat must be all covered up with the vinegar. Put the lid or cover with foil and put it into the fridge overnight.
• Next day drain the meat. Arrange the meat cubes on a skewer.
• Broil or grill until done (20 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.

GEORGIAN SHASHLYK (CAUCASIAN-STYLE SKEWERED LAMB)

Steps:

• Marinade: In a large bowl, beat together the grated onion, lemon juice, olive oil, salt and pepper.
• Add the meat and toss it in the marinade to coat it thoroughly, then allow to marinate at room temperature for at least 3 hours, tossing every hour or so to keep the meat moist.
• Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
• Remove the meat from the marinade and string them on 4 long skewers, pressing them firmly together, alternate the lamb with the chunks of onion.
• Broil 4" from the source of the heat, turning the skewers occasionally, until the meat is done to your taste and the onions are brown.
• For rare allow about 10 minutes; well-done (which is more typical of Georgian cooking) will take about 15.
• Slide the meat off onto individual plates and garnish with scallions and lemon.