Shashlyk

Name: Shashlyk
Prep time: 24 h
Total time: 24 h
Cuisine: European, Eastern European
Ingredients: 1lb (2kg) chicken, pork, beef, or lamb; sour cream; mayonnaise; basil; chili pepper; paprika; ginger; thyme; nutmeg; coriander; black pepper; salt

7 steps

Prep:24h

Babusya's kitchen; PG 76; https://www.allianceforukraine.org/articles/announcing-the-babusyas-kitchen-cookbook ;; Go to the forest or riverside and have yourself some shashlyk! There are many ways to enjoy grilled meat-on-a-stick, but many Ukrainians swear by including mayonnaise and/or sour cream (smetana) in the marinade to ensure a delicious crust on the meat. Another popular marinade for shashlyk made with pork, beef, or lamb (not usually chicken) is dry red wine and sliced onions

Updated at: Thu, 23 Nov 2023 20:28:40 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories216.8 kcal (11%)

Total Fat16.7 g (24%)

Carbs2.1 g (1%)

Sugars0.8 g (1%)

Protein14.4 g (29%)

Sodium273.9 mg (14%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbchicken

beef, or lamb

sour cream

mayonnaise

shashlyk spices (amounts used up to cook's discretion)

Instructions

Step 1

cut the meat into chunks. in a large bowl or pot, make a marinade of sour cream, mayonnaise, and a generous helping of the shashlyk spices. Add the meat, making sure that all pieces are well coated. Let it marinate overnight in the refridgerator

chicken1 lb

sour cream

mayonnaise

basil

chili pepper

paprika

ginger

thyme

nutmeg

coriander

black pepper

salt

Step 2

the next day, build a fire. let the fire reduce itself to coals. when the fire is smoldering, put your marinated meat onto skewers.

Step 3

place the skewers over the coals and slowly cook the meat so that it acquires a mellow, smoky flavor. Turn the skewers often and keep them moist by basting them with the marinade. Done when the meat is no longer pink

Red Wine Marinade Variation

Step 4

place the meat chunks into a large bowl. pour a glass of dry red wine and season well with salt and pepper.

Step 5

with your hands, massage the wine, salt, and pepper into the meat and spread into an even layer.

Step 6

spread 1 sliced onion evenly across the meat. place a plate on top and weigh it down with washed rocks, mason jars filled with water, or another weight. Leave the meat to marinate for 24 hours. This can be done in the refrigerator, but the salt and wine act as a preservative and the meat can marinate at room temperature.

Step 7

Discard the marinade and onions and grill the meat