Shashlik (шашлык) is a traditional dish of meat skewered on a spit and grilled over a fire. The name “shashlik” comes from the Turkic word “shish” or “shysh,” which means “skewer” or “spit.”
Originally, the meat was grilled over an open fire, which was a practical method of cooking for nomads who were constantly on the move.
The history of shashlik dates back to the ancient nomadic peoples who processed the meat of their herds of sheep, goats, and cattle. It is unclear exactly where shashlik originated, but it is particularly associated with regions like Persia (modern-day Iran), the Caucasus, and other parts of the Middle East and Central Asia.
Over the centuries, shashlik spread to different regions and cultures, adapting to local tastes. In Kyrgyzstan, a country with a rich pastoral tradition, shashlik has become an integral part of Kyrgyz cuisine. Kyrgyz people enjoy shashlik at various events, from family gatherings to large festivals and holidays.
In Kyrgyzstan, lamb or mutton is traditionally used, cut into cubes and marinated in a mixture of onions and spices. The marinade gives the meat juiciness and a distinct flavor. The pieces of meat are then skewered on metal or wooden spits and grilled over hot charcoal. Often, charcoal from aromatic fruit trees like apple or mulberry is used.
Today, shashlik is popular not only in Kyrgyzstan but also in neighboring Central Asian countries, Russia, Turkey, Armenia, Georgia, and other parts of the world. In each country, it takes on slightly different forms and flavors, but the basic principle remains the same – grilled meat on a skewer. In fact, even in the Czech Republic, we have a similar dish called “špíz.” 😁
I enjoyed lamb shashlik, as shown in the photos, on the evening before my departure from Kyrgyzstan. The meat was delicately seasoned, crispy, yet juicy, with a big, fatty piece at the end of the skewer. At Navat restaurant (see Where to Eat in Bishkek), this lamb shashlik with a side dish cost 395 KGS (4 EUR).
If you ever have perfectly prepared shashlik as a farewell meal in the country you are in, you might immediately plan your next trip, a return.
I too must return to Kyrgyzstan soon.
Bon appétit!
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