Shashlik information

Shashlik
Course	Main course
Serving temperature	Hot
Main ingredients	Meat, marinade, onions
	Cookbook: Shashlik; Media: Shashlik;

Shashlik, or shashlyck (Russian: шашлык shashlykpronunciation^ⓘ), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia,^[1]^[2] and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in the Russian Federation and former Soviet Union republics.^[3]^[4]^[5]

^ Cite error: The named reference Pokhlebkin_cuisines was invoked but never defined (see the help page).
^ Cite error: The named reference Culture and Life 1982 was invoked but never defined (see the help page).
^ Kraig, Bruce; Taylor Sen, Colleen (9 September 2013). Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. pp. 64, 294–295, 384–385. ISBN 9781598849554 – via Google Books. An ancient dish, well known to herders and nomads across a wide swath of the Caucasus and Central Asia, shashlyk became popular in Russia in the mid-19th century after Georgia, Azerbaijan, and part of Armenia were absorbed into the Russian Empire. In those regions, shashlyk originally referred to cubes of grilled lamb cooked on skewers, whereas basturma was the grilled beef version of this dish. But Russians have broadened the term shashlyk to mean any kind of meat–pork, beef, lamb, venison–cut into cubes, marinated for several hours, threaded onto skewers, and cooked over hot coals.
^ Davidson, Alan (2014). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford: Oxford University Press. p. 442. ISBN 9780191040726 – via Google Books.
^ Albala, Ken (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. pp. V3:51, V4:35, V4:304. ISBN 9780313376269 – via Google Books.

[Pokhlebkin_cuisines-1] Cite error: The named reference Pokhlebkin_cuisines was invoked but never defined (see the help page).

[Culture_and_Life_1982-2] Cite error: The named reference Culture and Life 1982 was invoked but never defined (see the help page).

[Kraig_&_Taylor_Sen_2013-3] Kraig, Bruce; Taylor Sen, Colleen (9 September 2013). Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. pp. 64, 294–295, 384–385. ISBN 9781598849554 – via Google Books. An ancient dish, well known to herders and nomads across a wide swath of the Caucasus and Central Asia, shashlyk became popular in Russia in the mid-19th century after Georgia, Azerbaijan, and part of Armenia were absorbed into the Russian Empire. In those regions, shashlyk originally referred to cubes of grilled lamb cooked on skewers, whereas basturma was the grilled beef version of this dish. But Russians have broadened the term shashlyk to mean any kind of meat–pork, beef, lamb, venison–cut into cubes, marinated for several hours, threaded onto skewers, and cooked over hot coals.

[Oxford_Companion-4] Davidson, Alan (2014). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford: Oxford University Press. p. 442. ISBN 9780191040726 – via Google Books.

[5] Albala, Ken (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. pp. V3:51, V4:35, V4:304. ISBN 9780313376269 – via Google Books.

Shashlik information

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