There’s something timeless about shashlik—the way it crackles over an open flame, the unmistakable aroma of marinated meat, and the communal joy of eating it straight off the skewer. Russian shashlik with marinated beef and onions is more than just a meal—it’s an event. This dish brings people together and embodies the spirit of traditional Russian dinner gatherings. While every family has their own twist on the marinade, this recipe leans into simplicity and flavor, relying on everyday ingredients to create tender, juicy beef skewers. If you're looking to explore more Russian cuisine dishes, this is a fantastic place to start—rustic, hearty, and deeply satisfying.
Russian Shashlik with Marinated Beef and Onions
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Marinating time 6 hours hrs
Total Time 6 hours hrs 40 minutes mins
Course Main Course
Cuisine Caucasus, Russian
Grill A charcoal grill gives the most authentic flavor, but a gas grill works well too. No grill? You can use a grill pan or broiler in a pinch.
Metal skewers or soaked wooden skewers Metal skewers are reusable and heat-resistant. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Large mixing bowl (or zip-top bag) For marinating the beef and onions.
Sharp knife and cutting board Essential for clean, even cuts.
Tongs To flip the skewers safely on the grill.
Serving platter For a rustic presentation, go with a wooden board lined with herbs and flatbread.
For the Marinade and Beef
- 2 lbs beef sirloin or chuck roast cut into 1.5-inch cubes (look for marbled cuts for maximum tenderness)
- 3 large yellow onions sliced into rings
- 1 cup plain kefir or buttermilk helps tenderize the meat
- 3 tablespoons sunflower oil or any neutral oil
- 2 tablespoons white vinegar or apple cider vinegar
- 1 tablespoon tomato paste
- 1 tablespoon ground coriander
- 1 teaspoon ground black pepper
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon sugar
- 3 cloves garlic minced
- 1 small bunch of fresh parsley optional, for garnish
Optional Additions
- 1 bell pepper cut into 1.5-inch chunks
- 1 medium zucchini sliced into thick rounds
- Cherry tomatoes whole
Prepare the Beef
Choose a well-marbled cut of beef—sirloin or chuck roast works beautifully. Trim excess fat, but don’t remove all of it; fat helps keep the meat juicy during grilling. Cut the beef into 1.5-inch cubes.
Make the Marinade
In a large bowl, combine the kefir, oil, vinegar, tomato paste, garlic, coriander, smoked paprika, sugar, black pepper, and salt. Add the sliced onions and mix until the rings are coated in marinade. Finally, fold in the beef cubes, ensuring every piece is well coated. You can also use a large zip-top bag for this step.
This marinade draws from classic russian recipes that rely on dairy or acidic ingredients to tenderize tough cuts of meat while building deep flavor.
Marinate Overnight
Cover the bowl or seal the bag and refrigerate for at least 6 hours, ideally overnight. The longer the beef marinates, the more flavorful and tender it becomes—a technique commonly used in traditional russian pork recipes and beef dishes alike.
Skewer the Beef and Onions
Once marinated, thread the beef chunks onto skewers, alternating with onion slices. You can also intersperse vegetables like bell peppers or zucchini if you want to add variety. Don’t overcrowd the skewers; leave a little space between each piece for even cooking.
Preheat the Grill
If you're using charcoal, allow it to heat until it forms white ash for an even cook. For gas grills, preheat to medium-high.
Grill the Shashlik
Place the skewers on the grill, directly over the heat source. Cook for about 12–15 minutes, turning every 3–4 minutes to ensure even searing on all sides. The beef should develop a nice char on the outside while remaining juicy inside.
Serve and Garnish
Remove the skewers and let them rest for a couple of minutes. Sprinkle with chopped parsley and serve with warm flatbread, pickled vegetables, or a dollop of sour cream on the side. This hearty dish easily qualifies as russian comfort food, especially when paired with the right sides.
Pairings: What to Serve with Russian Shashlik
Russian shashlik is traditionally served with simple, rustic sides that complement its smoky richness:
- Freshly baked lavash or flatbread: Perfect for wrapping the meat or soaking up juices.
- Pickled vegetables: Cucumbers, tomatoes, or sauerkraut add acidity to cut through the richness.
- Boiled or grilled potatoes: A staple in many Russian meals, these add satisfying bulk to the plate.
- Ajika or Tkemali sauce: These Georgian sauces are often served alongside shashlik in Russian cuisine.
- Simple salad: Think sliced tomatoes, cucumbers, red onions, and dill with sunflower oil and vinegar.
- Kvass or a chilled glass of vodka: If you want a true traditional Russian dinner experience, this is the way to go.
FAQs About Russian Shashlik
1. What cut of beef works best for Russian shashlik?
For optimal tenderness, use beef sirloin, ribeye, or chuck roast. Chuck has a bit more connective tissue and fat, which breaks down beautifully during marination and grilling, making it ideal for russian beef dishes like this.
2. Can I use pork instead of beef?
Absolutely. In fact, pork shashlik is often considered the more traditional russian pork recipe, especially when using pork shoulder or neck. These cuts remain juicy after grilling and soak up marinades well.
3. How long should I marinate the meat?
Minimum 6 hours, but overnight is best. This allows the acids and enzymes in the kefir and vinegar to tenderize the meat deeply—similar to methods used in russian stew recipes or even a well-prepared beef stroganoff.
4. Can I cook shashlik without a grill?
Yes. While grilling provides the most authentic flavor, you can use a grill pan on the stovetop or broil the skewers in the oven. Just make sure to rotate them for even cooking and caramelization. This tip can come in handy if you're still learning how to cook russian meals at home.
5. What’s the difference between shashlik and kebab?
While both involve skewered grilled meat, shashlik is typically marinated in dairy- or vinegar-based marinades and has roots in classic Russian dish ideas, Central Asian, and Caucasian cuisines. Kebabs, by contrast, often feature Middle Eastern spice profiles and may use different cooking methods or seasonings.
