Shashlik

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Shashlik cooked outdoors during a social gathering, one of the most popular modes of consumption.
Shashlik stall in Ukraine

Shashlyk or Shashlik, Russian: шашлык, Turkish: şaşlık, Persian: شیشلیک‎, Urdu: شیشلیک‎, Kurdish: Biraşka şîşê[1][2] is a form of Shish kebab popular in Eastern Europe (Russia, Ukraine, Belarus, Poland,[3] Hungary), the Caucasus, Central Asia, India, Iran, Israel, Mongolia, Morocco, Pakistan, Turkey and other places. Shashlyk (meaning skewered meat) was originally made of lamb (to some extent pork or beef) depending on local preferences and religious observances.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.

Preparation[edit]

In Iranian cuisine, meat for shashlik (as opposed to other forms of shish kebab) is usually in form of large chunks of meat,[4][5] while elsewhere the form of medium-size meat cubes is maintained making it similar to brochette. The meat is marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of onions, herbs and spices.[6] Shashlyk is usually cooked on a grill called a mangal.

While it is not unusual to see shashlik listed on the menu of restaurants, it is more commonly sold in form of fast-food by street vendors who roast the skewers over wood, charcoal, or coal.

Similar dishes[edit]

References[edit]