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... in response to Food:  What is Shashlik?  n/t, posted by tim360z on May 9, 2002

I had some of this Shashlik stuff on my last day in Lugansk yep it is a Shishkabob, that is what I called it...  We did it outside over an open fire and some homemade vodka that was yellow and real strong...  Two shots and your good..  We used pork that was of low quality but low quality meat seemed to be the norm.  It was good I ate a bunch, but saved some for their boy at home that could not make it..  I have pictures good stuff, I could have used a baked potato with it and a little butter but other than that it was good.

... in response to Food:  What is Shashlik?  n/t, posted by tim360z on May 9, 2002

Chunks of meat, preferably pork, through skewers cooked over an open barbecue.

... in response to Food:  What is Shashlik?  n/t, posted by tim360z on May 9, 2002

The others have already explained it. I ate it many, many times while I was in southern Russia. Every family has their own special recipe for it. Personally I think pork is the best meat fot it.

One wierd thing about shashlik at the resturaunts was the more bone and gristle, the higher the price. I was a little annoyed the once when I bought expensive shashlik and got something I could barely chew!

... in response to Food:  What is Shashlik?  n/t, posted by tim360z on May 9, 2002

I was just a little stumped on that dish...but thanks to your help I have got it.  Boy,  this girl has such a nice life that I think the USA---- would send her packin' after a few weeks here back to Mom and Dad in Ukraine.  You know,  coupled with everything else she has:   some UA's have a pretty nice life.  No doubt about it.  Her younger sister is engaged to a Ukrainian guy and they just came back from a vacation in Austria and Germany.  This does give me the impression that traveling ( like visa's )  is not so difficult as coming here for a vacation.  Any takers???  Ggggeeezzz.  Here,  to give her a little vacation or holiday---I gotta do a K-1???  Seems strange.

... in response to Food:  What is Shashlik?  n/t, posted by tim360z on May 9, 2002

Think of it as a shishkabob of marinated meat.  Marina loves the stuff.  It's kind of complicated to make, so I haven't gotten around to trying it.

Instead, I simply grill tenderized, beer soaked pork steaks seasoned with Lowry's seasoned salt and pepper.  It's a lot different taste from the shashlik I remember, but Marina swears it's the same thing or pretty close to it.  I guess once her taste buds got ahold of something that tasty, they didn't really care if it tasted the same or not.  :-)

BTW, for those who are interested, I've found that O'Douls seems to be the best beer marinade...

... in response to Food:  What is Shashlik?  n/t, posted by tim360z on May 9, 2002

Shashlyk

Description
Shashlyk originates from the Caucasus. This wonderful dish has become a must of every picnic and an outside party.

Method
A real shashlyk must not be marinated in acid liquids. Cut meat into large cubes 5x3x2 cm. Peel onion and dice it finely. Put in a large pan a layer of meat, cover with onion, and add 2 bay leaves, 5 pepper peas, sprinkle salt. Repeat these layers until meat is out. Top with onion. Pour over a cup of cold water. Cover and put a weight on the top for 4-5 hours. Thread lamb onto flat metal skewers tightly. Put skewers over well-heated brazier with charcoals (the distance between meat and coals is about 12-13 cm). The skewers must lie very tightly, forming a “meat roof”. Turn skewers only once. Sprinkle marinate over meat regularly. Serve with a lot of greens and white table wine.  

Ingredients
3 kg lamb (chuck).
500 g onion.
bay leaf.
pepper peas.
salt.
greens.
white table wine.

Russian Shashlyk
Description
A fine delecacy enjoyed at dinner and cookouts by everyone.

Method
Cut meat into large/medium cubes about 1x2". Peel the onion, and take the seeds out of the peper, cut it into large pieces, aproximatly big enough to put a scewer through (about 1/2"). Place all these into a large container, add salt, pepper, and other spices. Finaly pour in vinegar (make sure its a mild vinegar and not too salty). Cover, and place in refrigerator for 6- 24 hours. Afterwhich, place the meat on scewer, and you may cook at 325 degrees in oven untill meat is a light brown crispy color, or prefferebly on the grill for the ultimate taste.  

 Ingredients
3 lb pork, lamb, or beef, with some fat on it..
1/2 galon vinegar.
1-2 sweet onions and red/green peppers.
3 tbl spoon salt and pepper.
1 tbl spoon oregano.

These are 2 variations of Shashlyk.  

... in response to Food:  What is Shashlik?  n/t, posted by tim360z on May 9, 2002

Meat, usually lamb, marinated for about 1 night in white vinegar w/ onion and pepper and grilled over open coals.
It is extremely delicious!
Enjoy!
Steve

... in response to Re: Food:  What is Shashlik?  n/t, posted by Stan on May 9, 2002

I don't think I would like it with Lamb as much as with pork...  With lamb I might marinate for longer and bake it something to get it tender then kabob it and cook it on the open fire for taste...  But that is me I just Americanized it……