NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.
Shashlik (Шашлык) is a type of shish kebab commonly found in Russia and the former Soviet republics. It was likely brought to Moscow from Central Asia in the 19th century. Today, it’s a popular summer food cooked over an open fire at social gatherings. It’s traditionally prepared with lamb, but chicken, pork, and beef variations are becoming increasingly prominent. With summer in full swing throughout the country right now, I thought it would be a great time to share this tasty dish!
There are a few tricks that I came up with when developing this recipe that I think are pretty sweet. While the dish is traditionally marinated in either vinegar or lemon juice, I found that the combination of lemon juice and apple cider vinegar gives the meat a tangy and subtly sweet flavor. Secondly, leaving the salt out of the marinade and saving it for the last stage of the recipe provides for a really great complementary texture to the tender and juicy meat.