In Russia, shashlik is more than just a dish—it’s an important part of the culture, a symbol of leisure, socializing, and enjoying the moment. Like American barbecue, Brazilian churrasco, or Korean samgyeopsal, it has become an essential element of social life. It’s not just a method of cooking meat—it’s a ritual, where the process and atmosphere matter most.
Shashlik can be prepared in different ways:
• The classic method involves meat skewered on metal or wooden sticks, evenly roasted over charcoal.
• Another popular method is grilling, where pieces of meat are placed directly on a grill, similar to American BBQ or Argentinian asado.
Regardless of the method, one thing remains unchanged—the smoky aroma that gives shashlik its distinctive taste.
What Makes the Perfect Russian Shashlik?
There are no strict rules for making shashlik in Russia. The main thing is to choose good meat and not ruin it over the fire.
• The most common choices are pork, lamb, or chicken, though some people prefer turkey, fish, or even vegetable shashlik.
• Marinades are a subject of endless debate—some believe that onion, salt, and pepper are enough, while others add kefir, wine, mineral water, or even beer.
• Every group of friends has its own “secret” recipe, which is carefully passed down from year to year.
What Is Served with Shashlik?
In Russia, shashlik is always more than just meat. It’s accompanied by:
• Fresh or grilled vegetables – tomatoes, cucumbers, bell peppers, radishes. Sometimes, light salads with fresh greens are prepared.
• Bread or lavash – some prefer crispy baguette, while others opt for soft Georgian lavash.
• Pickled onions – an essential side dish that adds a tangy kick to the meat.
• Potatoes – either baked over the coals or boiled with herbs and butter.
• Sauces – ketchup, adjika, tkemali, satsabeli. Some prefer spicy classics, while others go for milder tomato-based sauces with herbs.
What Do Russians Drink with Shashlik?
The choice of drinks depends on the company and the weather:
• Red wine – especially popular in the southern regions and in Caucasian traditions.
• Beer – a frequent choice for casual gatherings.
• Vodka or cognac – a classic pairing for winter shashlik.
• Compotes, fruit drinks, lemonade, or tea – for those who are driving or prefer non-alcoholic options.
How Can Foreigners Understand Shashlik?
To help foreigners understand what shashlik is, it can be compared to several similar dishes from around the world:
• American BBQ – like shashlik, it’s meat cooked over fire, but it’s often slow-smoked on a grill or in a smoker.
• Argentinian Asado – the process resembles shashlik, but the meat is typically cooked in large pieces over an open flame.
• Brazilian Churrasco – the meat is skewered on large metal spits and roasted over coals, similar to Caucasian-style shashlik.
• Turkish Shish Kebab – very similar to shashlik, but often marinated with spices and served with rice and vegetables.
• Korean Samgyeopsal – there are no skewers, but the process of grilling meat and wrapping it in vegetables is similar to Russian shashlik gatherings.
Shashlik as a Cultural Phenomenon
Why is shashlik so beloved in Russia? The answer is simple: it’s not just food, it’s a symbol of relaxation, socializing, and enjoying the moment.
It’s about long conversations by the grill, debating when the meat is “perfectly done”, and an atmosphere where even the most ordinary topics become interesting.
Shashlik is not about rushing, but about pleasure. In a world that is constantly speeding up, shashlik remains one of the few moments where people slow down, put their phones away, and simply enjoy life.
Just as Americans can’t imagine summer without BBQ, or Argentinians without asado, Russians will always have shashlik as part of their culture.
This tradition is alive and will be passed down through generations.
If you ever visit Russia, make sure to try authentic shashlik. Whether in a restaurant, at a friend’s dacha, or on a camping trip, this dish will leave you with the warmest memories and may even become one of the reasons to return.
