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post #1 of 2
Thread Starter 

I was browsing trough last summer videos and I want to share this with you all.


This is a very popular way of cooking pork/beef/lamb in Russia.



There are many ways to prepare this dish but some points are permanent.

Meat should be no more than 2 inches away from coals. You have to hear searing sounds.

Never let meat to sit over an open fire. Have marinade leftovers, or wine or bear to put out flare ups.

No salt in meat before cooking.

Always cooked by a man. (This one is a joke now but some 100 years ago it was true)


There are many ways to marine the meat - everyone seems to have his own twist. It can be done using bases from vinegar to yogurt.


My favorite way:


Fat pork meat cubed into 1" pieces. Lots of onion. I would say ratio should be 1:2 (1lb meat 2 lb onion). Diced fairly large and after dicing squeezed with hands generously.


Spices: Black pepper. All spice. Go easy on spices while marinating.

For extra flavor you can add chopped cilantro to onion mix. If you like it spicy add some cayenne.


Take enamel, glass or food grade plastic container and begin layers of onion, spices, meat, spices, onion, spices, meat, spices, onion and so on. Leave overnight in refrigerator. One hour before cooking take it out and mix everything in container and let it stay outside but out of the sun.


Prepare coals any way you  like. Main rule is too wait until flame is gone and you have nice red hot layer of coals. Put meat on skewers (wooden skewers have to be soaked real nice in water but i would recommend using steel to avoid incidents )


Cooking time is usually no more than 10-15 minutes. Your attention is required to put out flare ups and turn skewers. Serve with fresh or grilled  vegetables and red wine or cold vodka.







post #2 of 2

Nice!  I just had some lamb shashlik last night. There's a place that opened up near me called Damascus grill, and we were there for dinner.

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