Russian Grilling and BBQ

Shashlik – easy basic marinade

Barbecue and grilling are widely popular in Russia. Most of the time the Russians enjoy Caucasian style shashlik. The main difference to European or western style barbecue is the size of meat pieces. In the Caucasus, small pieces of meat and vegetables are thread onto long metal skewers. This reduces the cooking time and allows preparing the main and the side dish at the same time. It is important not to pack the skewers too tightly. Otherwise the meat will not be cooked through. Especially kids love to bite juicy meat pieces right off skewers.

Trout grilled with Honey, Mustard and Lemon

Ingredients 2 trout 1 tbsp honey 1 tbsp mustard 1 tbsp vegetable oil 1 lemon pepper (freshly ground), salt Directions Gut trout. Wash both inside and outside under cold running water thoroughly. Pat dry. Cut lemon into half and set one half aside. Blend together mustard, honey, oil, fresh lemon juice and zest. Rub inside […]

Grilled Fish with Cheese

The Russians have always been fond of fishing. And many consider grilled fish a delicious treat. Basically, any type of fish can be grilled. Since some fish breaks up easily, it is better to grill it on an aluminum pan or wrapped in foil. Cheese prevents fish from drying out so that it ends up juicy.

Lamb Shashlik in White Wine Marinade

Lamb meat is perfect for grilling and barbecue. It is believed that classic shashlik shall be made of lamb loin. Wine is also commonly used in marinades as it gives meat especially nice flavor. In this recipe, chicken and vegetables are alternately thread onto the skewers and grilled together.

Chicken Shashlik in Nut Marinade

In Russia, walnuts have been part of the diet for centuries. In this barbecue recipe the marinade for chicken is made with walnuts, garlic and lemon juice. Aromatic, spicy and tender, this chicken shashlik is a special treat.

Pork Shashlik

Two marinades for Pork Shashlik. The right marinade is particularly important for shashlik. The acids in a marinade change the structure of proteins in meat denaturing them. It makes meat easier to digest and helps slow the growth of harmful bacteria.