How to Make Georgian Shashlik?

How to Make Georgian Shashlik: Choosing the Right Meat, Skewers, and Secrets of the Perfect Marinade

How to Choose Meat for Shashlik

When selecting meat for grilling on skewers, consider the following criteria:

• Freshness – The best option is fresh meat that has not been frozen.
• Moderate Fat Content – Fat adds juiciness to the shashlik and helps during grilling.
• Tenderness – Tough meat is not ideal. For pork shashlik, choose neck or ham. For lamb, opt for tenderloin. If using chicken, you can use all parts, though the breast may be drier.

Before marinating, wash the meat thoroughly and pat it dry. It is also important to remove any membranes and tendons. Cut the pieces into 3–4 cm sizes for even cooking on skewers.

How to Choose the Right Skewers

Choosing high-quality skewers is key to successful shashlik preparation. In our online store, you can find skewers made of high-quality stainless steel that ensure even cooking of the meat. When selecting skewers, pay attention to:

• Length and Thickness – Long and sufficiently wide skewers help secure the meat properly.
• Material – Steel skewers heat evenly and withstand high temperatures.
• Shape – Flat skewers prevent meat from rotating.

How to Prepare the Perfect Marinade

Marinade enhances the flavor and tenderness of the meat. For Georgian shashlik, we recommend the following recipe (per 1 kg of meat):

• 1 tbsp sugar
• Salt to taste
• 4 tbsp soy sauce
• Shashlik spices to taste
• Juice of 1 lemon
• 3 tbsp vegetable oil
• 1 tbsp Dijon mustard
• 2 medium onions

Preparation:

1. Mix soy sauce, sugar, lemon juice, mustard, and oil.
2. Cut the onion into large pieces, add salt, and lightly crush it to release its juice.
3. Add the meat, spices, and marinade. Mix thoroughly.
4. Let it marinate at room temperature for 1–2 hours or in the refrigerator for 4–5 hours.

How to Grill Shashlik Properly on Skewers

1. Thread the meat evenly. Pork and chicken pieces should be spaced slightly apart for faster cooking. Lamb or beef can be placed closer together to retain juiciness.
2. Turn the skewers regularly to ensure even cooking.
3. Avoid open flames – fire will burn the meat outside while leaving it raw inside.
4. If flames appear, carefully extinguish them with the marinade or move the coals.
5. After cooking, let the meat rest for 1–2 minutes to retain its juices.

For the perfect Georgian shashlik, use high-quality skewers and traditional spices, which you can find in our online store zgruzie.cz. Experience the authentic taste of Georgia right at home!