Shashlik

Shashlyk cooked outdoors during a social gathering, one of the most popular modes of consumption.

For the use of this term in high-energy physics, see Shashlik (physics).

Shashlyk or Shashlik (Russian: шашлы́к, Persian: شیشلیک‎, Urdu: شیشلیک‎ is a form of Shish kebab popular throughout the former Soviet Union, Eastern Europe, India, Iran, Mongolia, Morocco, Pakistan, Israel and among other places. Shashlyk (meaning skewered meat) was originally made of lamb (in some extent pork or beef) depending on local preferences and religious observances.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. Shashlyk 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).

See also

• List of Russian dishes

References

• Marinade recipes for shashlik at RusslandJournal.de