Shashlik is Armenian shish kebab most often made from lamb, pork, or beef. It’s marinated with lots of onions and dried herbs, then skewered and grilled to perfection. The best way to cook these is on a mongal using charcoal (shown below) that allows the skewers to cook directly over an open flame, but these would be just as delicious on a gas grill.

Shashlik is also traditionally served with an onion mixture made very simply with just some thinly sliced onions, herbs, sumac, and vinegar. It’s slightly acidic but not overpowering, and it adds a nice bite.

As a side, family also likes to make a grilled vegetable salad. It’s made from fresh eggplants, bell peppers, and tomatoes that have been charred over a charcoal flame until they get soft and smoky. Then, we add in fresh onion and herbs. It’s the perfect balance of freshness and smokiness and it’s a great accompaniment to the kebabs.

As for carbs, you can serve the shashlik with whatever you like. Often we do a side of potatoes (skewered and grilled just like the meat is), but you can also serve with rice pilaf, lavash, or anything else.

Ingredients:

Shashlik:

• 4 lbs NY Strip Steak or other tender cut of beef
• 2 large yellow onions
• 1 tbsp paprika
• 1 tbsp crushed coriander seeds
• 1 tbsp dried mint
• 1 tbsp dried basil
• salt and pepper to taste

Onions:

• 1 white onion, very thinly sliced
• 1 tbsp finely chopped cilantro
• 1 tsp sumac
• 1 tsp white vinegar

Grilled Vegetable Salad:

• 2 eggplants
• 9 plum tomatoes
• 3 bell peppers (any combination of red, orange, or yellow)
• 1 red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil
• salt and pepper to taste

Directions:

1. Peel and slice two yellow onions and transfer them to a large bowl. Generously salt the onions and use your hands to massage the salt in. This process will draw the moisture out of the onions and help keep the meat juicy. Let the onions sit while you prepare the meat.
2. Cut the beef into large, even-size cubes. Season with salt, pepper, paprika, crushed coriander seeds, dried mint, and dried basil.
3. Transfer the meat to a large bowl and add in the onions (and all accumulated juices). Use your hands to mix until well-combined.
4. Add a layer of plastic wrap directly onto the meat, then use a pot or another heavy object to press the meat down. Transfer to the fridge and let marinate overnight.
5. The next day, carefully separate the onions from the meat. Discard the onions, and pierce the meat onto the skewers. Since we’ll cook the meat directly over charcoal, we use metal skewers called shampuri. Wood skewers would burn too quickly.
6. Drizzle a bit of neutral oil over the shashlik, then grill over charcoal for about 10 minutes, making sure to rotate often.
7. For the salad, pierce the tomatoes and bell peppers onto the metal skewers. The eggplant can be added directly onto the charcoal. Grill the vegetables for about 10 minutes, making sure to rotate often. You want the vegetables charred enough so that they’re easy to peel, but not burnt.
8. Peel and chop the tomatoes, bell peppers, and eggplant and add to a large bowl. Add in freshly chopped red onion, cilantro, and basil, and season with salt and pepper. Mix well.
9. For the onions, combine all ingredients (onions, cilantro, sumac, and vinegar) in a bowl and mix well. You can adjust the amounts of vinegar and sumac depending on how acidic you want it to be.
10. Serve the shaslik with the grilled vegetable salad and the fresh onions/herbs/sumac, along with other sides like pilaf, potatoes, or lavash. Enjoy!

For a more detailed video tutorial, watch my TikTok here:

@madeby.milena

back with another armenian fav #food #lunch #dinner #armenian #armenianfood #shashlik #kebab #xorovac #grill #fyp #foryou #foryoupage

♬ original sound – milena