How to Grill Shashlik: Times, Temperatures and Tips from the Butcher

Shashlik on a mangal: getting the embers right

Russian shashlik belongs on a mangal: an open charcoal box with no grate and no lid, where the skewers rest on the edges right above the embers. A standard charcoal barbecue works the same way, with the skewers on the grate.

The golden rule: grill over embers, never over flames. Light the charcoal and wait until it's completely covered in white ash. That usually takes 20 to 30 minutes. Then hold your hand over the embers at skewer height. If you can keep it there for 4 to 5 seconds, you've got the right medium-high heat.

Don't spread the embers perfectly evenly. Pile more charcoal on one side for strong heat and keep the other side thinner. The hot side gives the skewers colour, the gentler side lets them finish cooking without burning. That's direct and indirect heat, just without a lid.

Shashlik on a gas grill: direct and indirect heat

Shashlik works well on a gas grill too. Preheat with the lid closed for 10 to 15 minutes until the thermometer reads about 220 to 250 °C. Then set up two zones: burners on medium to high on one side, which is your direct zone, and burners off on the other, which is your indirect zone.

Start the skewers over direct heat and brown them on all sides for about 8 to 10 minutes. Then move them to the indirect zone and let them finish with the lid closed at around 180 to 200 °C. You get roasted flavour without scorching the surface.

The grate needs to be clean and properly hot before the meat goes on. Otherwise marinated meat sticks and tears when you turn it.

Threading the skewers: same size, not too tight

Good shashlik starts with threading. These rules apply to any grill:

• Same-size pieces on each skewer. Otherwise the small ones dry out before the big ones are done.
• One type of meat per skewer. Chicken breast, pork and lamb need different times.
• Don't cram them together. Leave a few millimetres between the pieces so the heat reaches every side. Packed too tightly, the contact points stay raw.
• Pierce each piece through the centre so it doesn't spin when you turn the skewer. Flat shampury hold the meat better than round skewers.
• Soak wooden skewers in water for about 30 minutes first, or they'll char.
• Let excess marinade drip off before the skewer goes on the grill.

How long do you grill shashlik?

These times are for 3 to 4 cm pieces over medium-high heat, meaning white embers or around 200 to 230 °C on a gas grill. Give the skewers a quarter turn every 2 to 3 minutes. That way the meat browns evenly and stays juicy.

Chicken breast is lean and dries out quickly if it's overcooked. Chicken thigh is more forgiving, which makes it ideal for beginners. Pork shashlik is the mangal classic, while lamb shashlik brings the boldest flavour. Can't decide? The Try Them All pack puts 500 g each of Pork Classic, Chicken Breast Classic and Lamb with Onion on your grill.

The times are guidelines. Wind, the amount of charcoal and the distance to the embers all change them. What counts is what happens in the centre.

Core temperature: when is shashlik done?

A meat thermometer is the safest way to check. Push it into the thickest piece and don't touch the skewer. Metal heats up and skews the reading.

For pork and poultry, Germany's Federal Institute for Risk Assessment (BfR) recommends cooking all the way through: at least 70 °C in the centre for at least 2 minutes. With shashlik, we recommend cooking lamb and beef through as well. No thermometer? Cut into the thickest piece: nothing inside should be pink or glassy, and the juices should run clear.

Then let the skewers rest for 3 to 5 minutes, loosely covered, for example with a piece of lavash. The juices settle in the meat instead of ending up on the plate. The traditional way is to slide the meat off the skewer with the lavash and serve it with pickled onions.

Common mistakes when grilling shashlik

Almost every failed shashlik comes down to one of these mistakes. Avoid them and you won't need a secret recipe. For a step-by-step version with peppers and onions, see our recipe Shashlik from the grill. How much meat you need per guest is covered in our guide to shashlik per person.

• Fire too hot: flames instead of embers char the outside while the centre stays raw. Wait until the charcoal is white.
• Flare-ups from dripping marinade: fat and marinade drip into the embers and catch fire. Move the skewers aside and put the flame out with a little water. On a gas grill, shift them to the indirect zone.
• Too much marinade on the skewer: it drips, burns and tastes bitter. Let it drip off first and never brush raw marinade onto cooked meat.
• Not turning often enough: one side chars, the other stays pale. Turn every 2 to 3 minutes.
• Constantly cutting into the meat: every cut costs juice. Measure once instead.
• Taking it off too early: with pork and chicken there's no such thing as ‘nearly done’. Give it two more minutes and check again.