Shashlik
Шашлык
Grilled meat skewers reflecting contact between Jewish communities of the Pale and surrounding Russian, Caucasian, and Georgian foodways. The classic preparation uses beef or lamb marinated with onion, vinegar, and salt before charcoal grilling.
Ingredients
- •2 pounds beef chuck or lamb shoulder, cut into cubes
- •2 large onions, thinly sliced
- •3 tablespoons vinegar
- •2 tablespoons oil
- •2 teaspoons kosher salt
- •1 teaspoon black pepper
- •1 teaspoon paprika
- •metal or soaked wooden skewers
Instructions
- 1
Place the meat in a large bowl with the sliced onions, vinegar, oil, salt, black pepper, and paprika.
- 2
Massage the onions and seasonings into the meat so the onion juices begin to soften it.
- 3
Cover and marinate in the refrigerator for at least 4 hours or overnight.
- 4
Thread the meat onto skewers, leaving a little space between pieces for even cooking.
- 5
Preheat a charcoal grill or very hot grill pan.
- 6
Grill the skewers, turning every few minutes, until browned on the outside and cooked to your liking, about 10 to 15 minutes total.
- 7
Rest the skewers for a few minutes before serving.
Kosher notes
Use kosher-slaughtered beef or lamb. Because it is a meat dish, avoid dairy-based sauces or side dishes if keeping kosher.
Comments (0)
No comments yet — be the first to share.