How to make Soviet-style shashlik (шашлык) is a traditional barbecue dish Готовим шашлык

Ingredients:
Meat: 1 kg of lamb, pork, or beef (traditionally lamb shoulder or pork neck is used).
Onions: 3-4 large, thinly sliced.
Vinegar or lemon juice: 2-3 tablespoons (to tenderize and flavor the meat).
Salt and black pepper: To taste.
Other spices: Paprika, coriander, or ground sumac (optional).
Oil: 2-3 tablespoons (optional, to enhance juiciness).
Preparation Steps:
Cut the meat: Dice the meat into medium-sized cubes (around 4-5 cm) for even cooking.
Prepare the marinade:
Combine sliced onions, vinegar or lemon juice, and spices in a large bowl.
Add the meat, mix well, and massage the marinade into the meat with your hands.
Cover and let the meat marinate in the refrigerator for at least 3-4 hours, or preferably overnight.
Skewer the meat:
Thread the marinated meat onto metal or wooden skewers. Alternate with onion slices or fat chunks if desired.
Grill the shashlik:
Place the skewers over hot charcoal or a grill, turning occasionally for even cooking.
Cook for 10-15 minutes, basting with leftover marinade, until the meat is browned and cooked through.
Serve:
Enjoy hot with fresh bread, herbs, and a side of pickled vegetables or a tomato-based sauce.

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