Shashlik

Shashlik is a dish of Caucasian cuisine, its name derived from the Turkic shish meaning skewer. Thus, literally shashlik is cooked on a skewer. However, if we look deeper into its etymology, in Azerbaijan – the most numerous Turkic people of Transcaucasia – shashlik is known as kebab, while in Turkey, as well as in Bulgaria greatly influenced by Turkey, it is called shish-kebab

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In recipe book

Shashlik is a dish of Caucasian cuisine, its name derived from the Turkic "shish" meaning "skewer". Thus, literally "shashlik" is "cooked on a skewer". However, if we look deeper into its etymology, in Azerbaijan – the most numerous Turkic people of Transcaucasia – shashlik is known as "kebab", while in Turkey, as well as in Bulgaria greatly influenced by Turkey, it is called "shish-kebab". At the same time, in the Caucases shashlik skewers are called "shampur" related to "shompol" meaning "ramrod". Historically, soldiers and hunters cooked meat on ramrods from muskets and harquebuses. Anyway, it is no use trying to find the historical origin of shashlik, as cooking over fire is the oldest method of food processing. It was common for all peoples – both highly civilized and deprived of all the good things civilization offers. Bon appetit!

Serbian Shashlik

Ingredients (serves 4):

300 g pork fillet
300 g lamb
100 spick rinds with streaks rinds removed
1 green and 1 red pepper
1 small onion
2 garlic cloves
2 tbsp sunflower oil salt pepper
3 tbsp sunflower oil for frying
8 wooden skewers

Cooking: Rinse and dry the meat, cut into 2 cm cubes. Slice the spick finely. Heat the grill (or set fire in an open grill). Rinse and half the peppers, remove the seeds and cut into 2 cm cubes. Peel the onion, cut into 8 pieces and separate into parts. Put alternating pieces of the meat, spick, onion and pepper onto skewers. Shell and crush the garlic, combine with the oil, and sprinkle over the skewers. Sprinkle with salt and pepper, and grill 15-20 min or fry in oil turning frequently. Garnish: Serbian puree: roast 2 red and 2 green peppers and 2 small aubergines 20 min on the grill in the preheated oven (200 C). Meanwhile, peel and slice 1 big onion finely. Chill the peppers and the aubergines a little. Peel the peppers, remove the seeds. Cut the aubergines lengthwise and peel them. Cut or pound the aubergine and pepper pulp finely until smooth, combine with the onions and put in a bowl. Add 2 crushed garlic cloves. Add 2 tbsp vinegar, 3 tbsp olive oil, salt, pepper, chilli (1 pinch) and 1/2 tsp sugar. Stir well and leave for 1 hour.

Beef Chilli Shashlik

Ingredients (serves 4):

1 tbsp oil
1 tbsp chilli powder
125ml chilli sauce
1 tbsp honey
1/2 tsp salt
4 metal skewers (25 cm)
600g rump or fillet diced into
2-3 cm cubes
2 bunches spring onions cut into
5cm long pieces

Cooking: Prepare the barbeque. Make double chilli sauce: put the stew pan on a medium heat, warm the butter in it. Add the chilli powder, fry constantly stirring for 1 minute. Add the chilli sauce, honey and salt. Fry for 1 more minute. Take off the heat. Skewer the beef alternating with onions. Put the skewers on the barbeque at medium heat. Fry on both sides for 5 minutes. Cover with double chilli sauce, turn and fry turning occasionally and brushing with the sauce for 4-6 minutes (the beef will be medium rare) or till well done. Serve on a large dish. Each serve contains approx 325 calories, 29g protein

Chicken Curry Kebab

Ingredients (serves 4):

juice and zest of 1 lime salt pepper
3 chicken breasts skinned lime wedges to garnish for the sauce:
1/2 grated cucumber for the marinade:
30g (2 tbsp) sunflower oil
1 crushed garlic clove
10g (2 tsp) curry powder
300g plain yogurt
1 tbsp chopped fresh mint
4 tsp Cayenne pepper
1 tbsp chopped fresh coriander
1 tsp mango chutney
1 pinch each salt and pepper

Cooking: Dice the meat. Combine the marinade ingredients. Add the chicken. Marinate 1 hour. Skewer the chicken on wooden spits or thin skewers and put on a grill. Chargrill for 10-15 minutes turning regularly and pouring with marinade. While the chicken is being marinated, prepare the sauce. Salt the grated cucumber and leave for 30 minutes. Then rinse thoroughly and dry on a paper towel. Add the yoghurt and spices. Mix thoroughly and serve with the hot kebab, garnishing with lemon slices.

Roast Pork Rib Loin

Ingredients

Bon appetite!