Russian Shashlik: The Original from the Mangal

What makes Russian shashlik?

In Russian shashlik, the meat is the star. Vegetables don't go on the skewer, they go on the table. This is what defines the original:

• Shampury: long, flat metal skewers. The flat blade stops the meat spinning when you turn it.
• Mangal: an open metal box with no grill grate. The skewers rest on its edges, directly above the coals.
• Embers, not flames: you only start once the charcoal has burnt through and is covered in white ash. Open flames burn the marinade before the meat is cooked.
• An onion marinade: onions, salt, pepper and a splash of vinegar are the classic base. Many families swear by their own version with mayonnaise, kefir or mineral water.
• Lavash, pickled onions and herbs: the meat is pulled off the skewer with the flatbread and eaten with onion rings, dill, parsley or coriander.

Which meat is best for shashlik?

The best meat for shashlik has some fat and connective tissue. That keeps it juicy over hot embers. Lean cuts such as chicken breast work too, but they need a good marinade and a watchful eye at the grill.

The marinade: onions, vinegar and time

The classic marinade for Russian shashlik is simple: plenty of onion, salt, pepper and a little vinegar. The onion adds juice and sweetness, the acidity tenderises the meat. If you marinate it yourself, give it several hours in the fridge, ideally overnight.

Besides the vinegar version, almost every family has its own recipe, with mayonnaise, kefir or mineral water. You'll find recipes to make at home in our shashlik marinade guide.

Ours arrives ready-marinated: pork shashlik in Classic, Onion & Garlic or Mayo, chicken breast in Classic or Mayo, chicken thigh in Mayo or Onion, lamb and beef with onions. Nothing left to prepare.

Shashlik on a mangal: embers, not flames

On a mangal the meat sits without a grate, right above the embers. That gives it a light smoky aroma and a slightly crisp surface. Here's how:

• Light charcoal or wood and let it burn down until everything is covered in white ash. This usually takes 30 to 40 minutes.
• Thread the meat snugly onto the skewers without squashing it.
• Lay the skewers on the mangal, about a hand's width above the embers.
• Turn them every few minutes so nothing burns.
• If flames flare up, move the skewers aside briefly or sprinkle a little water on the coals.
• After about 15 to 20 minutes, check: pork and chicken must be cooked through, at least 70 °C in the centre for 2 minutes.

Russian shashlik vs German Schaschlik: what's the difference?

In Germany, Schaschlik often means something else entirely: skewers of pork, onion, pepper and bacon, browned first and then braised in a spicy tomato and paprika sauce. You'll know it from snack bars or as Schaschliktopf, a casserole from the oven. It shares little more than the name with the Russian original. If you like the pan version, try our Schaschlik pan recipe.

How a shashlik evening works

Shashlik is never rushed. People gather in the garden or at the dacha; one person lights the mangal while the others chop vegetables, pickle onions and lay the table. While the charcoal burns down, the first salads are already out.

Then comes the first round of skewers. You eat straight from the skewer: wrap a piece of lavash around the meat, pull it off, done. Fresh tomatoes, cucumbers, herbs and pickled onions go alongside. The evening runs over several rounds, with toasts in between. For ideas, see our guide to shashlik side dishes.

Plan 400 g of meat per person when shashlik is the main course. For ten people that's 4 kg, exactly what's in the Friends and Family package. Work out the amount for your group in our guide to shashlik per person.

Order Russian shashlik online: ready to grill from a master butcher

Making the original yourself takes time: choosing the meat, cutting it evenly, marinating it, leaving it overnight. Master butcher Konstantin Morgel takes that part off your hands. With more than 20 years of experience, he marinates shashlik in the Russian tradition and cuts every piece with the Meister Morgel Cut®, so it all cooks together.

It arrives ready-marinated and chilled at your door, with free shipping from €49. To get to know us, try Try Them All with pork, chicken and lamb; for a big group, the Friends and Family package. More than 140 five-star Google reviews show that it goes down well.