How to Make the Juiciest Shashlik: A Master’s Secret

Sometimes, a shashlik turns out dry, with tough pieces of meat, indicating something went wrong during preparation. What went wrong?

I used to wonder about it too until a friend of my father shared the secrets of making the juiciest shashlik. Now, I know how to make the best shashlik in the world, and I’m sharing it with you.

1. Choosing the Meat

It’s no secret that shashlik should never be made with frozen meat. The best choice is fresh, chilled meat that hasn’t been frozen. Opt for a piece with a moderate amount of fat—not lean meat, but one that has some fat to keep it tender and juicy. During the cooking process, the fat will melt and the meat will stay moist and soft.

2. The Marinade

There’s no need for complicated tricks in the marinade. You only need onions and pepper. If desired, you can add a few spices, but these two ingredients are enough to make the meat flavorful and aromatic. Avoid using vinegar, mayonnaise, pomegranate juice, or mineral water—none of these.

Let the meat marinate in the onions and pepper for at least 3-4 hours, but ideally 10-12 hours. And most importantly—no salt. Salt draws out moisture from the meat, making the shashlik dry. Salt the meat right before it goes on the grill.

3. Moderate Heat

When grilling the meat, it should be cooked over moderate heat, meaning wait until the coals are covered with white ash. These “gray” coals are what we call the best for shashlik grilling. The key is to cook over the heat of the embers, not direct flame, to avoid drying out or burning the meat.

With the right heat, the shashlik will stay juicy and won’t burn.

These are the rules to follow when marinating and grilling shashlik.

Do you have your own shashlik-making secrets? Share them in the comments!

Thank you!