Shashlik (shashlyk, Rus. шашлык) barbecue is not only a meal and a cooking style but also a cultural concept. What can be better than grabbing good cuts of meat, marinating them in accordance with your secret recipe, and cooking it outdoors over char coal with a large company of friends or relatives.

Finely slice the onion, bring to a pot and squeeze with your hands to release extra juice (you may want to use swimming goggles for tear free chopping)

Wash the meat, cut into chunks, dry up with a paper towel.

Sprinkle all the herbs/spices/salt over the cuts of meat and put the meat into the pot with onion rings. Mix well and leave to marinade for about 2 hours or more.

Prior to grilling, make sure the meat has the room temperature, so if you had the pot in the fridge take it out in advance.

Prepare the coa . Once it’s coated with ashes skewer the meat onto the skewers discarding onions and grill, rotating the skewers and watching that the coats don’t catch fire.

You can also sprinkle some herbs over the coals – rosemary etc. – for extra flavour of the smoke.

Don’t over grill the meat – slightly press the meat, if it’s not too soft it should be ready.

Serve over a lot of salad and enjoy!