GRILLED RUSSIAN SHASHLIK - шашлык - english BBQ-Video - 0815BBQ
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- Опубліковано 6 вер 2024
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INGREDIENTS:
1.5 kg pork neck
3 tbsp salt
2 tbsp pepper
3 medium onions
4 medium tomatoes
300 ml of mineral water
100 ml white wine vinegar
2 sprigs of rosemary
3-4 sprigs of thyme
3 bay leaves
#BBQ #Barbecue #Barbeque
Well done, good stuff.
as someone with Slavic heritage, this is proper shashlik
Thx man - any authentic feedback is appreciated
Excellent recipe. Already tried it twice on my mangal at home. The only thing I would change is using less salt for the marinade, or don't use salt at all. I found 3 tbsp of salt to be almost too much. 1tbsp was plenty for 1.5kg of meat for my taste. Otherwise this video is excellent and will lead to excellent results! Thanks for the video from USA!
That’s awesome feedback! Thanks a lot and cheers from Germany
My favourite childhood food man it brings back so many memories they even came on the exact same sticks he was using this is the best most authentic video of shashlik I have seen🙌🙌
Awesome 🤩
This is an awesome recipe. Thank you for upping my shashlik game! My Russian friends loved it.
My pleasure 😊
The best I've ever eaten was in Volgograd in 2001. Near the train station there was a shashlik stand that served it in a hollowed-out bread loaf, smothered with a cucumber cream sauce.
Sounds awesome
This marinade is fantastic, thank you.
Thank you so much 😊
I will definitely be trying this recipe 😋
Thx! Let me know how it worked!
I always use onion juice, it’s a game changer, try it for your self 👌
love that you called them "badass skewers!"
Thx 💪🏼
I like the marinade for that high quality Pork neck/shoulder/roast. The fresh herbs are probably a key ingredient to the flavour of this dish. Looks delicious at the end. I wonder what it would be like marinated with cider vinegar? Apple and Pork always seem to go together... I think this will work. Many thanks Markus, for another high quality video.
Thx Sef! I couldn’t believe, you have never heard of it!
Lo😮ve your version.
Thx 😊
good 😊
Thx 🤩
That looks amazing. I need to prepare this.
It looks fantastic
Thx Jeff
My family cooks it over a fire and lemon is huge in our family’s traditional shashlik. Also I pronounce it “shish la key” because as a kiddo I couldn’t say it the correct way lol
You called the Russian and so, comrades and friends, I advise you to try marinating the meat in a mini-water bottle (MANDATORY WITH GAS), onions and mayonnaise, kefir, mint, tomatoes (I see you used them with onions, I’ll have to try), beer or wine, these are naturally different marinades, I tried them with mineral water (delicious), with mayonnaise and onions and kefir
👍🏼
We cut the onions in rings and loop the wilted rings on the shampur skewers - in Siberia
Awesomazing
Awsome. Simple IS best!
Exactly my point! Good things don’t have to be complicated 🤗
Always do it on coal that has become ashy but still got heat. The meat wont burn and wont become too hard. Will be cooked and juicy!
That’s why I am using a starting chimney…
I'm black and I like Russian slushclic if I spelled that right 😊
Almost ☺️
@stangiliadov9038 thank you
Shashlik is a Turkish word and is widely used in Asia and the Caucasus. We make it from lamb meat, but it is cut into larger pieces than shish kebab. We call it shashlik kebab, I suggest you research its history.
I did.
You won’t believe it, but in every country a huge number of words are borrowed from other languages.
In Russia, shashlik is pork neck meat maimly marinated in vinegar, onions and other seasonings. PORK NECK, you know? I doubt that Muslims could have invented a pork dish.
There are also a huge number of different borscht, Olivier salads and other dishes that originally appeared in one country but were then interpreted by other countries with different ingredients or completely different recipes, but simply borrowing names.
shashlik is a Turkish word, but Russian shashlik is a Russian dish
Hi ! One question : can i use red wine for the marination like 1 or 2 glasses or its better no? Also im thinking to do this marination for some pork ribs, no pork neck? What do you think about the two questions? Thanks for the video !
At least you need a „tenderizer“. I am not sure if red wine leads to the same effects. Alternativ liquids that do work a kefir or buttermilk… ribs will work for sure, but they have to be really meaty. I hope this helps
It is worth the money to buyfoldable 10 screwer mangal, which is eastern type grill made specially for shaslik. 60EUR won´t ruin Your account. And You´ll have Your little 65x30 cm steel buddy, which, folded, looks like business bag and has same demand on volume in Your car´s trunk. Kettle grill´s grille will ALWAYS burn Your small pieces of meat on major portion of its surface, so better to use our Weber for Western style of barbecue. And making indirect zone in Your new mangal is much easier than making that in western style kettle grill.
In the meantime I built my own
Братан не добавляй уксус, он сушит мясо!
I Will test your recepie. Today i Will follow a ukranian friends recepie. Lot of onion Meat and mineral water. Seasoning afterwords. Do you eat the veggis?
Best regards Uffe sweden
Great plans! Can’t wait to hear how it turns out Uffe. I didn’t eat the veggies though.
@@0815BBQ it was Great. Next time i Will try beef and let it stay 48 hours. I fried the onion in butter. It was ok. I added salt and pepper after the grill.
Best..Uffe
I was told to use lamb but many of the videos use pork, Why? I learned this from a Russian uncle of mine. Is lamb not the right meat?
This explanation is easy. Traditionally these dishes come from USSR. It was a real big country. A lot of the people there (especially Uzbekistan and the southern ones) had a muslim background. These people preferred lamb over pork. The non counties with other religious background are headed to pork. Both seem to be right to me
you need space between meat pieces about little finger beetwen them, for onion marynade you must keep meat at least a 8-12 hours, and man dont use tomatoes in the marynade at least as pieces, its lookt wierd
Definitely no. No space between the near - they’ll dry out. Tomato might looks weird but is a tenderizer
Tomato juice is even better! If you can vacuum seal it the meat will marinade quickly. Bay leaves are essential. Meat should not have any space at all, but shouldnt be cramped together a lot as well, just keep it natural when you skewer it.
This accent is too german
We don’t eat pork
It depends 😉
This is not russian shashlik its caucasian or Georgian shashlik. After caucasian occupation russians start make shashlik!!!!
Thx for clearing that
Shashlik is orginally from centralasia but everybody has they own variants, in centralasia or caucasus does people mostly use beef or lambmeat and in russia porkneck and they have to they own unique marinades like Kefir or mayonnaise
This is not a Russian shashlik (шашлык), this is a Caucasian shashlik, the Russians only have sauerkraut soup
Thx for clearing that 😂
Caucasus, Ukraine, Moldavia, Middle Asian and Baltic countries were the parts of the Great Russian Empire, therefore the Russian cousine is saturated with the lots of perfect dishes. Who`ll say that the 'french fries' are from France and hamburgers and beer are all from Germany and ketchup is from China or Italy ? No way, there`re the typical Great American dishes ! For all Russian nations, their time in Russian Empire was the best for the population growth and science development and the escalation of knowledge.
As a half Russian half Ukrainian I can confirm that we love shashlik, we stole from the Uzbeks, kind of how stole plov as well, but every body has a different recipe. Btw Russian shashlik is superior
It’s not a really Russian Shashlyk at all but Turkish dishes
😂😂😂 made my day. Pork is always Turkish
They just changed the real meat to the bullshit pork
why is pork bullshit? are you only saying that because you don't eat it because of your religion?
@@yazmethalmet3016 real on is armenian
@@alanmosesov8870 actually Americans have no idea how to cook
Good try, but not the real shaslik. Period.
I am glad you like it
Sorry, no. Anything Russian is now frowned on.
What a dumb comment... this is not a political channel. The recipe isn't responsible
@@0815BBQ still, anything reeking of russian is not only frowned upon, it is also despised.
@@charlesbeachball4258What about Pushkin, Gogol, Dostoevsky, Chekhov, Tolstoy, Solovyov, Bulgakov, Berdyaev ?
@@balintvarady5160 Shall we say anything from 1917 and forward? Everything is frowned upon. Russia is evil.
The cooking looks nothing like we would do it in eastern europe
I do 🤪