Shashlik (Russian шашлык from Turkic shishlik < shish "rod, skewer") is a dish of usually mostly meat roasted over open fire on rods called skewers. Russians seem to have borrowed making shashliks from peoples of Caucasus mountains, and shashliks have become a picnic / garden party food in Russia similar to barbecue elsewhere. Meat is often specially marinated before roasting, and while in the Caucasus mutton is most common and Muslim peoples may abstain from alcohol, it is not so in Russian culture. Food stores in Russia in warm season feature equipment for shashliks: iron mangal boxes on legs to put fire underneath and skewers on top, skewers, bags of charcoal etc. While both men and women eat shashliks, it may be expected of men to be able to make the dish like other mostly meat dishes.
- 1 kg pork shoulder
- 100 ml vodka
- 1 tablespoon honey
- 1 tablespoon black pepper
- 1 tablespoon mustard
- Pieces of onion, red or green pepper, bacon, sausage, cucumber
- Some baby mushrooms
The secret of the shashlik is that the meat should soak in a marinade for at least 3 hours.
- Mix the honey, mustard, vodka, salt and pepper in a deep bowl and soak the meat pieces into it.
- Leave the bowl in the refrigerator for 3 hours.
- Arrange them on wooden or metal skewers and put some pieces of bacon, sausage, pepper, onion, mushrooms, cucumber, according to your preference, between the pieces of meat.
- Grill on a barbecue.
Serve it with potato and other salads! Enjoy!