Shashlik, or shashlyk, is a dish of skewered and grilled meat, synonymous with shish kebab. In the 19th century shashlik became popular across much of the Russian Empire and was originally made of lamb, but today it is also made with pork, beef, or venison, depending on local preferences. These days it is more commonly sold in many areas as street food by small vendors who roast the skewers on a mangal (Arabic word meaning "portable" which in this case means a BBQ or small stove) over wood, charcoal, or coal. It is also cooked outdoors during social gatherings, similar to a barbecue gathering in the U.S.
1 lb boneless beef, lamb or venison, cut into 2-inch cubes
1 onion , sliced
¼ cup Cabernet Sauvignon Vinegar or other red wine vinegar
¼ cup dry red wine
3 garlic cloves , minced
½ teaspoon Ground Coriander
¼ teaspoon Red Pepper Flakes
2 teaspoons Parsley Flakes
½ teaspoon Kosher Flake Sea Salt
½ teaspoon Malabar Black Fine Grind Pepper
¼ cup Extra Virgin Olive Oil
Mix all the ingredients in a glass bowl. Cover and marinate in the refrigerator for a few hours and up to 24 hours.
Drain the meat and pat dry with paper towels. Discard marinade and onion.
Divide the meat evenly among 4 skewers and grill on BBQ (preferably charcoal) for about 15 minutes, turning them occasionally.
Arrange the skewers on a platter and serve immediately.
The meat is traditionally removed from the skewers by wrapping hot flatbread around them and sliding it. The skewers are served with various salads.