shashlyk

Shashlyk is a skewered and grilled meat dish common in the Caucasus, Eastern Europe, and Central Asia. The name derives from Turkish şiş kebabı, meaning skewered kebab; in many post-Soviet states the form is known as shashlyk, and it is closely related to the broader tradition of shish kebab.

Traditional shashlyk uses chunks of mutton, beef, pork, or chicken marinated before grilling. A typical marinade may include onions (often pressed to release juice), oil, salt, pepper, and sometimes vinegar, wine, or yogurt, along with herbs and spices such as coriander or paprika. The meat is threaded onto metal or wooden skewers and left to marinate for several hours or overnight in some recipes.

Cooking is usually over charcoal, producing a charred exterior and juicy interior. Skewers are turned to cook evenly and are removed when cooked through but still tender. Shashlyk is commonly served with flatbread (lavash, lepashka, or pita), sliced onions, and sometimes accompanied by sauces such as adjika, tomato sauce, or yogurt; fresh herbs and salads are common accompaniments.

Regional variations exist across the Caucasus, Russia, Ukraine, and Central Asia. In many places lamb or mutton is preferred, while pork is common in some Caucasian and Slavic cuisines. Marinades and spices vary by region, reflecting local tastes. Shashlyk is widely associated with outdoor gatherings, picnics, and public grills.