Steak souvlaki with vegetables and tzatziki sauce
Steak souvlaki with vegetables and tzatziki sauce
Originally, shashlik comes from Central Asia, but it initially gained fame mainly as a typical Russian dish. Nowadays, however, you come across it more often under the Turkish name, şiş kebab (meaning roasted meat on a skewer) or in the Greek form and then it is called souvlaki. It is, with slight variations, popular everywhere in the Middle East, up to and including Iran. It is also impossible to imagine the barbecue world without the shashlik. It takes a remarkable role in this, as it is a dish in which meat is combined with vegetables (such as onion, tomato and bell bell pepper). Traditionally, mostly lamb was used, but you can also prepare it with chicken and pork or beef. Characteristic of real shashlik are the metal skewers on which the meat and vegetables w6are strung. If you want to prepare this dish properly, these are indispensable, as wooden skewers cannot handle the weight well and are almost impossible to handle on the hot grill. Both for flavor and to shorten the cooking time, it is necessary to marinate sjaslieks well beforehand. Sometimes you read recipes that recommend continuing to smear the shash with leftover marinade while grilling. So you should very definitely NOT do that. That marinade has been in contact with raw meat and therefore you should not use it afterwards. Just make some extra marinade for smearing during cooking.
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Servings: 0