"Schaschlik" -in German is better, more clear the transcription. Seems that the word comes from Turkic "şişlik" and meens "spit". I think, there are similar plates in every stock-breeder nation.
It is one of the most popular foods in Russia. Russians think it comes from Caucasus. Sure is that there is nobody who knows do it better. The photo I made in Sochi near one of the open restaurants on the river. I asked the man to pose but forgot to ask his name. Now I think it's not very good that he is without name here.
Everybody makes shashlik on own way but rarely you find something delicious. I asked the "aboriginals" Larissa and her husband Misha to discover the roules of good shashlik. Here lower is their recipe.
You have to cut pieces of meat (we spoke about pork but originally shashlik is made from mutton that smells not very good) 5-7 cm, long the fibre.
Sprinkle salt and than spices over the table, put pieces of meat over them, than sprinkle salt and spices.
If you have 3 kg of meat, take 1,5 kg of onion cut in circles and put it in a heap over the meat. Sprinkle salt and spices. Squeeze onion, lay it out on the meat. Sprinkle a little (50 ml) of red young housewine. Mix all and leave for 30 minutes.
Other recipes in this blog are HERE