Shashlik

Template:Short description Template:Template other Shashlik, or shashlyck (Template:Langx shashlyk Template:ErrorTemplate:Category handlerTemplate:Category handler), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in former Soviet Union republics.

Etymology and history

The word shashlik or shashlick entered English from the Russian , of Turkic origin. In Turkic languages, the word shish means 'skewer', and shishlik is literally translated as 'skewerable'. The word was coined from Template:Langx ('spit') by the Zaporozhian Cossacks and entered Russian in the 18th century, from there spreading to English and other European languages. Prior to that, the Russian name for meat cooked on a skewer was , from , 'spit'. Shashlik did not reach Moscow until the late 19th century. From then on, its popularity spread rapidly; by the 1910s it was a staple in St Petersburg restaurants and by the 1920s it was already a pervasive street food all over urban Russia.

Preparation

File:Stamps of Tajikistan, 059-02.jpg

Postal stamp of Tajikistan "Oriental bazaar" displaying an old man grilling shashlik on a mangal

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Shashlik preparing in a fireplace

Shashlik was originally made of lamb, but nowadays it is also made of pork, beef, chicken or venison, depending on local preferences and religious observances. The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as bell pepper, onion, mushroom and tomato. In Iranian cuisine, meat for shashlik (as opposed to other forms of shish kebab) is usually in large chunks, while elsewhere the form of medium-size meat cubes is maintained making it similar to brochette. The meat is marinated overnight in a mostly acidic marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of onions, garlic, herbs and other spices.Template:Better source needed

While it is not unusual to see shashlik today listed on the menu of restaurants, it is more commonly sold in many areas in the form of fast food by street vendors who roast the skewers on a mangal over wood, charcoal, or coal. It is also cooked in outdoor environments during social gatherings, similarly to barbecue in English-speaking countries.

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Shashlik made of pork

Despite the simplicity of preparing shashlik, the process of frying meat over an open fire can cause inconvenience for residents of apartment buildings.

See also

• List of kebabs
• Satay, a similar dish from Indonesia
• Yakitori, Japanese variety of skewered meat