Shashlik is a Caucasian version of shish kebabs, which is extremely popular in Russia, Georgia, Armenia and Central Asian parts of former USSR. Since I was born in Moldova, my cooking perception and philosophy got influenced a great deal by Moldavian, Romanian and Russian cuisines. So here it is - chicken shashlik, marinated the most traditional way, with a little twist I added from the middle eastern cuisine.
- 8-10 boneless and skinless chicken thighs or drumsticks
- 4 onions, sliced thinly
- 1 tbsp (or more, to taste) coarse or sea salt
- 1 tbsp (or more, to taste) coarsely ground black pepper
- 2 tsp ground cumin
- 4 tbsp EVOO
In a bowl big enough to contain all your meat mix the onion slices and salt, and squeeze with your hands. Don't be gentle - you want the onion to give as much juice as it can during the marinating time, so brutality is the name of the game .
Once you got the onion crushed and smashed, cube your meat into 1" chunks and place in the bowl. Add the black pepper, cumin and mix well. Cover and refrigerate for 5-6 hours. Then - mix in the olive oil, and refrigerate 4-5 hours more, up to overnight.
Traditionally, shashlik is grilled over hot coals, but I had to cheat here, as we were hungry. However, there's one rule of shashlik which under no circumstances you should break - metal flat skewers only. In simple words, if it ain't a metal skewer, it ain't a shashlik . Grilling time - 4-5 minutes per side, turning once, heat - as hot as you can get it. Serve it on the skewers and enjoy!