"Oriental bazaar" displaying an old man grilling shashlik on a
mangal Shashlik was originally made of
lamb, but nowadays it is also made of
pork,
beef,
chicken or
venison, depending on local preferences and
religious observances. The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as
bell pepper,
onion,
mushroom and
tomato. In Iranian cuisine, meat for shashlik (as opposed to other forms of
shish kebab) is usually in large chunks, while elsewhere the form of medium-size meat cubes is maintained making it similar to
brochette. The meat is marinated overnight in a mostly acidic marinade like vinegar, dry wine or sour fruit/
vegetable juice with the addition of onions, garlic, herbs and other spices. While it is not unusual to see shashlik today listed on the menu of restaurants, it is more commonly sold in many areas in the form of fast food by street vendors who roast the skewers on a
mangal over wood,
charcoal, or coal. It is also cooked in outdoor environments during social gatherings, similarly to
barbecue in English-speaking countries. Despite the simplicity of preparing shashlik, the process of frying meat over an open fire can cause inconvenience for residents of apartment buildings. == See also ==