Chicken shashlik

Chicken kebab in the oven

Soviet shashlik with vinegar and onions... Today, such a variant might seem too bland to many, if not crude. Some might even be outraged, saying, why spoil the meat by giving it a sharp vinegary taste?! But back in the USSR, there were special reasons for this. The fact is, this method of marinating was practically the only correct way considering the available meat at the time, which was most often frozen. During the thawing process, the meat, which was already not very juicy, would lose even more moisture, so it needed marinating to make the shashlik "edible." And what softens meat fibers? Of course, acid! That’s how vinegar became a permanent fixture in shashlik marinade. And to somehow "dilute" the characteristic sour taste, a large amount of onions was added to the meat, with onion rings also being threaded onto skewers later. By the way, if you don't overdo it with the vinegar, this budget-friendly method of marinating can still be used today. Give it a try!

Soviet shashlik with vinegar and onions

Perhaps you have never prepared mackerel skewers before, but if you do it once, you will be pleasantly surprised by its exquisite taste and pleasant firm texture. Although, when you think about it, choosing such a fish for grilling over an open flame is quite obvious: it is fatty and tender. True, some people don't like the strong smell of mackerel, but this problem can be easily solved by marinating it for a long time with lemon juice, onions, and garlic. After that, you just need to skewer the pieces of fish and grill them over the barbecue until fully cooked (spoiler: it will take just over five minutes!).

Mackerel kebab

To prepare a good chicken kebab, you don’t have to be cunning and tricky for a long time. It is better to trust the experience of a professional and make a marinade based on sparkling water. It would seem simple, but very tasty!

Chicken thigh kebab

Potato skewers with halloumi on the grill – an unusual snack or side dish, or even a main course for those who don't eat meat. A bright, unique sauce-marinade made from tahini sesame paste, spicy sriracha sauce, and lime juice adds special Middle Eastern notes to the skewers. Firm halloumi cheese, traditionally made from a mixture of goat and sheep milk, almost doesn't melt when grilled but is covered with a golden, crispy crust.

Grilled potato skewers with halloumi on the barbecue

Grilled chicken hearts skewers are a rather unusual dish: they are very rarely included in picnic menus. And it seems, quite unjustly so! The taste of these skewers surprises even the most skeptical individuals, especially if the chicken hearts are properly marinated beforehand. We have an excellent recipe and are ready to share it with you right now! So, we prepare a simple marinade from sour cream, cream, and tomato sauce, season it with garlic and mustard, and then pour it over the chicken hearts. Let them sit for a couple of hours and grill them. The chicken hearts turn out exceptionally tender and delicious, so making this dish at least once is definitely worth it.

Chicken heart kebabs on the grill

Grilled meat assortment is an ideal recipe for a picnic with a large group, where everyone can choose exactly what they like or try all kinds of meat. Prepare classic pork kebabs, kupaty or sausages, and pieces of tender chicken or turkey liver wrapped in bacon, and serve them on a sheet of lavash with vegetables and greens. Complement the dish with sauces and pickles to your liking. Warmed up flatbreads or pitas can be served separately.