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Shashlik
Russian dish from Jenn
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There are several choices to be made before
you start regarding meat, fish and liquid.
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| Quantity |
Ingredients |
Preparation Notes |
| 2 lbs |
Pork, Lamb or
Sturgeon cut in 2 inch squares |
- Selecting the meat is the first task. Russians
will prepare Shashlik using; either lamb, pork, or sturgeon. You can use any
one of the three, but for our recipe we will use pork. Whichever selection
you make you trim off all fat and cut the meat into 2 inch by 2 inch
squares.
- For this next step you have another choice to
make. Shashlik can be prepared using vinegar and water, dry wine, or
Pomegranate juice. In the Ukraine on the Crimean peninsula you may find dry
wine or Pomegranate juice used more frequently, but on the steppes of south
Russia and in Siberia it has been my experience that vinegar and water is
used more often as the base for the marinate mixture. We will select the
vinegar and water as our marinate base for our pork and marinate the meat
overnight.
- We will take our selected vinegar and water base
and mix it in the mixing bowl with 1 tablespoon of mayonnaise, onions cut
into large partially round shaped pieces, garlic cloves minced, tablespoon
of freshly chopped parsley, red pepper, and black pepper. The amount of
pepper you use is according to your taste, but I use a teaspoon of each.
- Pour the marinate mixture into the baking dish and
place the meat in it. Put in the refrigerator overnight.
- When preparing the meat after it has been
marinated, pat it down with a paper towel to remove the excess prior to
putting it on the skewer. Skew all of the meat on the skewers and ready the
cooking method. The more modern Russian approach to Shashlik is to use
mayonnaise in the mixture and cook it as is, but in times gone by the meat
would be basted with the corn oil. It is not uncommon for Russians today to
do both; use the mayonnaise and baste the meat with corn oil.
- There are two methods of cooking Shashlik. The
first is to broil it on high heat in your oven, turning it as needed as you
cook it. The second and more traditional method is to cook it over hot coals
turning it as needed. The latter is a favorite Russian method during the
summer months much like the American tradition of having an outdoor BBQ.
- As the meat cooks strain the onions and garlic from
the marinate juices and finely mince them up. Place them in a skillet with a
very small amount of oil to keep them from sticking to the skillet, stirring
them while cooking. Use the minced onion and garlic as a topping for the
Shashlik when it is cooked and ready to eat.
- Shashlik can be served with a
nice salad, but it is not uncommon for the Russians to make the Shashlik the
whole meal. Enjoy Shashlik the way the Russians prepare it.
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| 2 - 3 |
Small Onions |
| 2 Lrg |
Garlic Cloves |
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Red Pepper |
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Black Pepper |
| 1 Tbsp |
Mayonnaise |
| 2 Tbsp |
Corn Oil |
| 1 Tbsp |
Freshly chopped
Parsley |
| 2 Tbsp |
Vinegar |
| 1 C |
Water or Dry
Wine or 1 1/4 C Unsweetened Pomegranate Juice |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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