Shashlyk

More than just a popular Russian BBQ

Modern Russian cuisine is a mixed cuisine. Cooking traditions and recipes popular before the communist revolution are almost extinct now. They were replaced with Soviet cooking traditions, which, in many parts, have been borrowed from USSR republics Russia used to be one of.

One of those borrowed modern cuisine dishes is shashlik. Shashlik is a kebab type of BBQ dish, brought to Russian cuisine and firmly holding its place in Russian culture. No one can say exactly which country shashlik came from, but versions of it are popular in the Middle East and former USSR republics like Armenia, Azerbaijan, Gruziya, and others.

Nowadays, shashlik is almost a staple food in modern Russian cuisine. No memorable picnic or dacha weekend is complete without the savory delight of shashlik. In summer, you can see people grilling shashlik everywhere.

Shashlik is normally cooked outside as it requires a barbecue pit and burning charcoal, so it is known as a summer BBQ.

Shashlik is more than just a popular summer BBQ.

Making and eating shashlik is an activity and an event in itself. People go outdoors to spend time in nature and have picnics, but this is all secondary. Everything people do, like swimming, sunbathing, and playing games, happens around shashlik. People do not say: “Let’s go outdoors”; they say: “Let’s go to shashlik.” Thus, shashlik—making it and eating it—is an important summer outdoor activity, and everything else revolves around it.

In Russian culture, socializing for the most part happens over food. Very often, shashlik is a reason to get together with friends and have a good time. Shashlik is a summer leisure, a reason for going outdoors, inviting friends, and family.

The importance of shashlik as a cultural artefact is not in the food itself, but as an activity or event that brings people together. This is why shashlik is best on a dacha or somewhere in nature with friends or family. Like any other food, shashlik goes well with a drink, and “making shashlik” can be acclaimed as a Russian summer outdoor way of partying.

How to make shashlik.

For shashlik you will need: portable BBQ fire grill pit (mangal), metal skewers (shampuri), charcoal (ugol’), charcoal lighter fluid (rozzhig), meat (myaso), and marinade ingredients.

All the items can be purchased from most grocery stores. Late spring through summer, retailers place shashlik items at the store entrance. Many grocery stores also sell marinated shashlik meat. It is better, however, if you prepare and marinate meat for shashlik yourself. Stores use a mix of meats, not always producing good and tender shashlik.

Shashlik can be made from any meat: beef, chicken, lamb, or pork. Pork is more common because it is easier to find, it is cheaper, and more tender (if properly prepared and cooked).

The meat for shashlik has to be cut in square pieces and marinated. Marinating takes about an hour; some people prepare meat in advance and marinate it overnight. There are tons of different marinade recipes for shashlik and each family seems to have its own, so shashlik recipes vary. Although women take care of all the cooking in typical Russian homes, making shashlik is a purely men’s responsibility.

The cooking process is very simple. Marinated meat is strung onto skewers and grilled over hot charcoal. Along with meat, you can grill onions, bell peppers, and some other vegetables that complement or garnish shashlik. The charcoal must not be flaming, just producing enough heat to cook the meat. Skewers have to be turned for meat to cook thoroughly and evenly, and sprayed with water to avoid burning.

Shashlik goes great with seasonal vegetables such as lettuce, cucumbers, tomatoes, green onions, and so on. Good shashlik is tender, but it can be complemented with a sauce. For sauce, you can use adjika (purchased or homemade), ketchup, or almost any other type of sauce that goes with meat. It is good to wrap shashlik in lavash — very thin non-yeast bread, sold everywhere.

Be informed that in Moscow, setting open fire (BBQ included) is strictly prohibited, except in specially designated places. Many locals are not familiar with the rules and break the law unknowingly.

If you want just to try shashlik without cooking it yourself, it is served in many cafes and restaurants. Not a rule, but usually places specializing in Azerbaijani and Gruziyan cuisine make the best shashlik.