Traditional Georgian Shashlik Recipe
Shashlik is a dish that in Georgia is an integral part of every feast, family gathering, or outdoor picnic. In Georgia, they say that the secret to perfect shashlik lies in simplicity and the quality of the ingredients. Today, I’m sharing with you a classic Georgian recipe for juicy, aromatic shashlik that will transport you straight to the heart of the Caucasus!
Ingredients:
- 1 kg of meat (traditionally lamb is used, but pork or beef works well too)
- 2 large onions
- 3 cloves of garlic
- 100 ml of wine vinegar or lemon juice
- 100 ml of dry red wine
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of dried thyme
- 1 teaspoon of ground coriander
- A handful of fresh dill and parsley
Preparation:
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Prepare the meat: Cut the meat into medium-sized pieces that will be easy to skewer. Make sure the pieces are evenly sized for uniform grilling.
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Marinade: Slice the onions into thin half-rings, and finely chop the garlic. In a large bowl, mix the onion, garlic, wine vinegar (or lemon juice), wine, salt, pepper, thyme, and coriander. Add the meat to the marinade and mix well to ensure every piece is coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
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Prepare the grill: Georgian shashlik tastes best when cooked on a charcoal grill. Make sure the coals are well heated, and the grill reaches the right temperature.
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Grilling: Thread the pieces of meat onto skewers, leaving some space between them to allow heat to circulate evenly. Grill the shashlik for about 15-20 minutes, turning regularly, until the meat is evenly browned and juicy inside.
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Serving: Serve the ready shashlik with fresh herbs like dill and parsley. They pair wonderfully with Georgian tkemali sauce or adjika.
Enjoy! Shashlik tastes best in the company of friends and a glass of good wine. Let every bite remind you of Georgian hospitality and love for food!
