Shashlyk or Shashlik (Russian: шашлык, Persian: شیشلیک, Hebrew: שישליק)), is a form of Shish kebab popular throughout the former Soviet Union, Eastern Europe, Pakistan, Mongolia, Iran and Israel among other places. Shashlik (meaning skewered meat) was originally made of lamb (in some extent pork or beef) depending on local preferences and religious observances. These skewers of meat are either all meat, all fat, or alternating pieces of meat, fat, and vegetables such as bell pepper, onion, mushroom and tomato.
Meat for shashlik (as opposed to other forms of shish kebab) is usually marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of herbs and spices. While it is not unusual to see shashlik listed on the menu of restaurants, it is more commonly sold in Western Asia by street vendors who roast the skewers over wood, charcoal, or coal. Shashlik is usually cooked on a grill called a mangal. In Poland szaszłyk is popular as a form of fast-food and often appears on bustling restaurant menus (pronounced shash-wyk).
- 1 lb. (or ~1/2 kg) of lamb cut into cubes
- 1 large onion pealed and quartered
- 2 green bell peppers seeded and cut into chunks
- 3 or 4 cloves of garlic minced
- 1/2 cup of pomegranate juice
- juice from 1/2 a lime or lemon
- salt and pepper for taste
- Place lamb cubes, garlic, lemon juices, salt and pepper in a zip top bag, and refrigerate overnight or at least for 8 hours.
- Thread lamb cubes, onion and peppers on skewers
- Preheat the grill and cook to desired juiciness
- Later try this recipe with pork it’s to die for!