Shashlik

Shashlik, sometimes spelled shashlyck, consists of cubed meat grilled on skewers and is closely related to shish kebab. The dish goes by many traditional names across the Caucasus, Eastern Europe, and Central Asia, and gained widespread popularity as shashlik throughout the Russian Empire in the 19th century, remaining common in former Soviet republics today.

The English term comes from Russian *shashlyk*, which itself originates from Turkic languages. In Turkic, *shish* means "skewer," and *shishlik* translates as "skewerable." The word entered Russian via Crimean Tatar *şışlıq* in the 18th century, later spreading to English and other European languages. Before that, the Russian name for meat cooked on a spit was *vertelnoye*, from *vertel* ("spit"). Shashlik was already documented in Moscow and other parts of Russia by the mid-19th century, and its popularity grew quickly; by the 1910s it was a staple in St. Petersburg restaurants, and by the 1920s it had become a common street food across urban Russia.

Originally made with lamb, shashlik now uses pork, beef, chicken, or venison, depending on local customs and religious practices. Skewers may hold only meat or alternate pieces of meat, fat, and vegetables like bell peppers, onions, mushrooms, and tomatoes. In Iranian cuisine, shashlik meat is typically cut into large chunks, while elsewhere it is usually medium-sized cubes, similar to a brochette. The meat is marinated overnight in an acidic mixture—such as vinegar, dry wine, or sour fruit or vegetable juice—along with onions, garlic, herbs, and other spices.

Though shashlik sometimes appears on restaurant menus, it is more often sold as fast food by street vendors who roast the skewers on a mangal over wood, charcoal, or coal. It is also cooked outdoors at social gatherings, much like barbecue in English-speaking countries. Despite its simple preparation, frying meat over an open fire can be inconvenient for residents of apartment buildings.