page_title: Shashlik
section_title: Preparation
hierarchical_section_title: Shashlik / Preparation
caption_attribution_description: Azərbaycanca: Tacikistanın poçt markası English: Oriental Bazaar - The old man prepares a shashlik. Stamps of Tajikistan Русский: Восточный базар - Старик готовит шашлык. Марка Таджикистана.
context_page_description: Shashlik, or shashlyk, is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally, by various other names in the Caucasus and Central Asia, and from the 19th century became popular as shashlik across much of the Russian Empire.
context_section_description: Shashlik was originally made of lamb, but nowadays it is also made of pork, beef, or venison, depending on local preferences and religious observances. The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as bell pepper, onion, mushroom and tomato. In Iranian cuisine, meat for shashlik (as opposed to other forms of shish kebab) is usually in large chunks, while elsewhere the form of medium-size meat cubes is maintained making it similar to brochette. The meat is marinated overnight in an acidic marinade such as vinegar, lemon juice, sparkling water, dry wine or other fruit/vegetable juices with the addition of onions, pepper, salt, herbs and spices.
  While it is not unusual to see shashlik today listed on the menu of restaurants, it is more commonly sold in many areas in the form of fast food by street vendors who roast the skewers on a mangal over wood, charcoal, or coal. It is also cooked in outdoor environments during social gatherings, similarly to barbecue in English-speaking countries.
caption: Postal stamp of Tajikistan "Oriental bazaar" displaying an old man grilling shashlik on a mangal
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