Oxshashlik

Oxshashlik is a regional variation of shashlik, a skewered meat dish common in Central Asia, particularly within Uzbek and Kyrgyz culinary traditions. The term suggests a version that emphasizes beef from oxen, though modern preparations may use various cuts of beef or even mix with lamb. It is typically prepared for informal meals, street food, and family gatherings.

The dish is prepared by cutting beef into bite-sized cubes and marinating them with onions, garlic, salt, pepper, and often ground cumin or coriander. Some recipes include a light acid component such as vinegar or lemon juice to help tenderize the meat, while others rely on salt and spice alone. The marinated meat is threaded onto skewers, sometimes interspersed with onion halves or small vegetables, and grilled over charcoal. Frequent turning and occasional baste help promote even cooking and flavor development. Cooking is usually done until the meat is browned on the outside and tender inside.

Oxshashlik varies by region and cook, with some versions using lamb, goat, or mixed meats, reflecting local livestock and tastes. Spices and marinades may range from simple salt and pepper to more complex blends incorporating cumin, coriander, paprika, or chili. The dish is often served with flatbread, raw onions, fresh herbs, and sometimes rice or salads. It is commonly eaten communally, reflecting the social aspect of kebab culture in Central Asia, and is a staple at outdoor gatherings and market stalls.

Etymology generally links the name to beef from oxen and the broader shashlik tradition, with regional usage shaping its specific flavor profiles and presentation.