Shashlik

Introduction:

Shashlik is a traditional skewered meat dish popular across Central Asia, the Caucasus, and Russia. Typically made with lamb or beef, the meat is marinated in a mixture of onions, vinegar, and spices, then grilled over an open flame. The result is a juicy, flavorful dish that is perfect for outdoor grilling. Shashlik is often served with flatbread, fresh vegetables, and sometimes a tangy dipping sauce.

Ingredients:

• 800g lamb or beef (cut into bite-sized cubes)
• 2 large onions (thinly sliced)
• 3 tbsp red wine vinegar or apple cider vinegar
• 3 tbsp olive oil (extra virgin)
• 3 cloves garlic (minced)
• 1 tbsp fresh cilantro (chopped)
• 1 tbsp fresh parsley (chopped)
• 1 tsp cumin (ground)
• 1 tsp coriander (ground)
• 1 tsp smoked paprika (optional for added smokiness)
• Salt and freshly ground black pepper (to taste)
• 8-10 metal skewers (for grilling)
• Flatbread or lavash (for serving)
• Fresh vegetables: tomatoes, cucumber, red onion (for serving)

Instructions:

1. Prepare the marinade (6-12 hours in advance):
   • In a large bowl, mix the olive oil, vinegar, garlic, cumin, coriander, smoked paprika, salt, and pepper. Add the sliced onions and chopped cilantro and parsley to the mixture, stirring to combine. This marinade balances acidity, spice, and freshness to tenderize and flavor the meat.
   • Add the cubed lamb or beef to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for 6-12 hours, allowing the flavors to infuse the meat.
2. Prepare the grill for direct high-heat cooking:
   • Preheat your grill to high heat (around 450°F / 230°C). If using charcoal, allow the coals to burn until they are white-hot and arrange them for direct heat grilling. Lightly brush the grill grates with oil to prevent sticking.
3. Skewer the marinated meat:
   • Thread the marinated meat onto the metal skewers, alternating with slices of onion if desired. Be sure not to overcrowd the skewers, leaving space between each piece of meat for even cooking.
4. Grill the shashlik (direct heat grilling):
   • Place the skewers on the hot grill and cook for 3-4 minutes per side, turning frequently to ensure even browning and prevent burning. The meat should be seared on the outside and cooked to your preferred level of doneness. For medium-rare lamb or beef, aim for an internal temperature of 130°F (54°C).
5. Rest the meat:
   • Once the meat is grilled, remove the skewers from the heat and let them rest for 5 minutes. This allows the juices to redistribute, ensuring tender and juicy bites.
6. Serve with flatbread and vegetables:
   • Serve the shashlik with warm flatbread or lavash, along with fresh vegetables like sliced tomatoes, cucumbers, and red onions. For an extra burst of flavor, drizzle with olive oil or serve with a yogurt or tahini-based dipping sauce.

Health Notes:

• Shashlik is a protein-rich dish that is relatively low in carbohydrates, especially when served with fresh vegetables. For a healthier option, you can use lean cuts of meat like lamb leg or beef sirloin. Be mindful of the sodium content if you're using a heavily salted marinade.

Serving Suggestions:

• Shashlik is traditionally served with flatbread or lavash, along with a variety of fresh vegetables. A simple yogurt or tahini-based dipping sauce can enhance the flavor. For a full meal, serve it with a side of grilled vegetables, rice, or a light salad.

Tips:

• Marinating time: Marinate the meat for at least 6 hours, but overnight is best for deeper flavor penetration and tender meat.
• Grilling technique: Make sure your grill is hot before placing the skewers to achieve a perfect sear. Rotate the skewers frequently to prevent burning.
• Resting the meat: Allow the meat to rest after grilling to lock in the juices, making each bite more flavorful and tender.