What is Shashlik? A Culinary Journey

Shashlik, often spelled shashlick, is a beloved form of shish kebab, traditionally consisting of grilled cubes of marinated meat. Its origins trace back to Turkic Central Asia, where the word “shashlik” itself can be translated to “skewer-able.” While it shares similarities with other skewered meat dishes found worldwide, shashlik distinguishes itself through its specific marinating techniques and the cultural significance it holds in various cuisines across Eastern Europe, Central Asia, and the Middle East.

Historically, shashlik was most commonly prepared with lamb, given its abundance in the regions where the dish originated. However, culinary traditions evolve, and today, you’ll find a delightful variety of shashlik made with pork, beef, chicken, or even venison. Regardless of the protein chosen, the fundamental elements remain constant: the meat is always cut into manageable cubes and then deeply marinated to tenderize it and infuse it with rich flavors.

The marinade is arguably the heart and soul of any shashlik recipe. It typically features a sour component, such as vinegar, dry wine, or lemon juice, which helps break down the meat fibers, making it incredibly tender. This acidic base is then enhanced with a blend of aromatic herbs and spices that vary by region and personal preference. Beyond the meat, many shashlik recipes incorporate fresh vegetables like mushrooms, ripe tomatoes, sweet bell peppers, and pungent onions, adding both flavor and vibrant color to the skewers. The act of grilling over an open flame or hot coals makes shashlik an absolutely perfect centerpiece for any barbecue gathering, offering a smoky char and juicy interior that is simply irresistible.

Why You’ll Love This BBQ Chicken and Pork Shashlik

This particular BBQ Shashlik recipe, featuring a delightful combination of chicken and pork tenderloin, is designed to be a crowd-pleaser for several reasons:

• Exceptional Flavor: The carefully chosen blend of spices and fresh shallots creates a marinade that penetrates deep into both the chicken and pork, resulting in incredibly flavorful and aromatic meat.
• Perfectly Tender Meat: Pork tenderloin is renowned for its tenderness, and when combined with succulent chicken breast, ensures every bite is juicy and melts in your mouth.
• Vibrant and Appetizing: The addition of colorful bell peppers, red onion, and zucchini doesn’t just add flavor; it makes for a visually stunning skewer that will “pop off your plate,” as described in the original.
• Easy to Prepare: Despite its gourmet taste, this shashlik is surprisingly straightforward to prepare. The marinating process does most of the work, leaving you with simple assembly and grilling.
• Ideal for Grilling: Shashlik and BBQ go hand-in-hand. The high heat of the grill locks in juices and creates that desirable charred exterior that is a hallmark of great outdoor cooking.
• Versatile Serving Options: It pairs beautifully with a wide range of side dishes, from simple rice and salads to more elaborate grilled vegetables and pasta salads, making it adaptable to any meal plan.

Essential Ingredients for Your Grilled Tenderloin and Chicken Shashlik

To create this irresistible BBQ Shashlik, gather the following fresh and flavorful ingredients. Precise measurements can be found in the comprehensive recipe card below, but here’s a breakdown of what you’ll need and why each component is crucial:

• Pork Tenderloin: This boneless cut of pork is celebrated for its lean, mild flavor and exceptional tenderness. It readily absorbs marinades, making it an ideal choice for shashlik. Cut it into uniform cubes for even cooking.
• Chicken Breast Fillet: Our second protein, boneless chicken breast, is equally easy to work with and cooks quickly. Like pork tenderloin, it’s a blank canvas for flavors, making it perfect for soaking up the marinade.
• Garlic: Freshly squeezed garlic provides a pungent, aromatic foundation for our marinade, a classic flavor enhancer in many cuisines.
• Cayenne Pepper: Adds a subtle kick and warmth to the shashlik. You can adjust the amount based on your preference for spice.
• Paprika Powder: Contributes a beautiful reddish hue and a mild, sweet, peppery flavor to the meat. Smoked paprika can be used for an extra layer of smoky depth.
• Olive Oil: Acts as the base of the marinade, helping to emulsify the spices and herbs, tenderize the meat, and prevent it from drying out on the grill. It also promotes a lovely golden-brown crust.
• Shallots: Finer and milder in flavor than regular onions, sliced shallots infuse the marinade with a delicate sweetness and oniony note without overpowering the other ingredients.
• Red Onion: When grilled, red onions caramelize and become wonderfully sweet, adding a robust flavor and a pleasant textural contrast to the skewers. Cut into thick slices or quarters that can be easily skewered.
• Red and Yellow Bell Peppers: These colorful peppers bring natural sweetness, a slight crunch, and a boost of vitamins. Their vibrant colors make the shashlik visually appealing. Slice them into strips or chunks similar in size to your meat cubes.
• Zucchini: A versatile vegetable that effortlessly takes on the flavors of the marinade. When grilled, zucchini softens beautifully, adding a moist and tender element to the skewers. Cut into 1-inch thick slices.

How to Prepare the Perfect Summer BBQ Pork and Chicken Shashlik: Step-by-Step Guide

Creating this delicious BBQ Shashlik is a straightforward process that yields fantastic results. Follow these detailed steps to ensure perfectly marinated, tender, and flavorful skewers every time. For a printable version and exact measurements, refer to the recipe card at the bottom of this page.

1. Prepare the Marinade: In a medium bowl, combine the squeezed garlic, cayenne pepper, paprika powder, olive oil, and finely sliced shallots. Stir everything together until well combined. This is your flavor base for both meats.
2. Marinate the Meats Separately: Divide the prepared marinade equally into two separate large bowls. Add the cubed chicken breast to the first bowl and the cubed pork tenderloin to the second. Toss each bowl thoroughly, ensuring all pieces of meat are evenly coated. Cover both bowls tightly with plastic wrap and refrigerate for a minimum of 2 hours. For best results and deeper flavor infusion, you can marinate the meat overnight (up to 12-16 hours).
3. Prepare the Vegetables: While the meat is marinating, prepare your vegetables. Slice the red onion, bell peppers (red and yellow), and zucchini into thick, uniform pieces or strips. The goal is to make them roughly the same size as your meat cubes so they cook evenly and are easy to thread onto skewers.
4. Assemble the Skewers: Once the marinating time is complete, it’s time to assemble your shashlik. Take a skewer (if using bamboo skewers, remember to soak them in water for at least 30 minutes to prevent burning on the grill). Thread the marinated meat and prepared vegetables onto the skewers, alternating the ingredients for a colorful and balanced skewer. The exact order doesn’t matter, but try to distribute the different components evenly. Ensure you don’t pack the meat and vegetables too tightly; leave a little space between each piece. This allows for better air circulation and more even cooking on the grill.
5. Grill to Perfection: Preheat your BBQ or grill to a medium-high heat. Once hot, place the assembled shashlik skewers on the grill. Cook for approximately 8 minutes, rotating them periodically to ensure all sides are cooked and browned. The meat should be cooked through, and the vegetables tender-crisp with a slight char. The internal temperature for pork should reach 145°F (63°C) and for chicken 165°F (74°C).
6. Serve Immediately: Once cooked, remove the shashlik from the grill and let it rest for a few minutes before serving.

Expert Tips for the Best BBQ Shashlik

• Uniform Cuts: Ensure all meat and vegetable pieces are cut into similar sizes. This guarantees they cook at the same rate, preventing some pieces from being undercooked or overcooked.
• Don’t Overcrowd Skewers: As mentioned in the recipe, leaving a bit of space between ingredients on the skewer is crucial. This allows heat to circulate, ensuring even cooking and a good char on all sides.
• Soak Wooden Skewers: If you’re using bamboo or wooden skewers, soak them in water for at least 30 minutes (or even an hour) before threading. This prevents them from burning on the grill. Metal skewers are a great reusable alternative.
• Preheat Your Grill: Always place your shashlik on a preheated grill. This helps achieve a beautiful sear and prevents sticking.
• Rest the Meat: After grilling, allow the shashlik to rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in more tender and succulent results.
• Experiment with Veggies: Feel free to customize your skewers with other grill-friendly vegetables like cherry tomatoes, mushrooms, or chunks of bell pepper in various colors for an even more vibrant presentation and flavor profile.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

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BBQ Shashlik Recipe

Andréa