Russian Shashlik with Marinated Beef and Onions

Prep Time 25

Cook Time 15

Marinating time 6

Total Time 6 40

Course Main Course

Cuisine Caucasus, Russian

Servings 6

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.

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

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.

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.

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.

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.

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.

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.

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.