Bulgarian Shashlik

Bulgarian Shashlik Recipe - Pork, Vodka, Honey, and More!

Region / culture: Bulgaria | Preparation time: 3 hours | Cooking time: 20 minutes | Servings: 4

Introduction

Bulgarian Shashlik is a popular dish in Bulgaria, typically made with marinated pork shoulder and a variety of vegetables and meats skewered and grilled to perfection. This dish is perfect for a summer barbecue or a special occasion.

History

Shashlik has its origins in the Caucasus region, where it is a traditional dish made with marinated meat skewered and grilled over an open flame. The recipe has since spread to other countries, including Bulgaria, where it has become a beloved dish enjoyed by many.

Ingredients

1 kg pork shoulder
100 ml vodka
1 tbsp honey
1 tbsp black pepper
1 tbsp mustard
pieces of onion
red or green pepper
bacon
sausage
cucumber
some baby mushroom

How to prepare

To prepare the shashlik, marinate the meat for at least 3 hours. Place the meat pieces in a deep bowl and mix in honey, mustard, vodka, salt, and pepper.
Cover the bowl and refrigerate.
Once marinated, thread the meat pieces onto wooden or metal skewers. Alternate with bacon, sausage, pepper, onion, mushrooms, and cucumber according to your preference.
Grill the skewers on a barbecue.
Serve the shashlik with potato and other salads.

Variations

Try using chicken or beef instead of pork for a different flavor.
Add different vegetables such as zucchini, cherry tomatoes, or bell peppers to the skewers.

Cooking Tips & Tricks

Marinate the meat for at least 3 hours to allow the flavors to fully develop.

- Soak wooden skewers in water for at least 30 minutes before threading the meat to prevent them from burning on the grill.

- Make sure to grill the shashlik over medium-high heat to ensure even cooking and a nice char on the outside.

Serving Suggestions

Serve the Bulgarian Shashlik with a side of potato salad, fresh cucumber salad, and a dollop of sour cream.

Cooking Techniques

Grill the skewers over medium-high heat, turning occasionally, until the meat is cooked through and has a nice char on the outside.

Ingredient Substitutions

You can substitute the pork shoulder with chicken, beef, or lamb for a different flavor.

Make Ahead Tips

You can marinate the meat the night before and keep it in the refrigerator until ready to grill.

Presentation Ideas

Serve the shashlik on a platter with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Pair the Bulgarian Shashlik with a glass of red wine or a cold beer for a perfect meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the grill until heated through.

Nutrition Information

Calories per serving

Calories per serving: 300 calories

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 25g per serving

Vitamins and minerals

Vitamins and Minerals: This dish is rich in vitamin C, iron, and potassium.

Alergens

Allergens: This recipe contains mustard and may contain allergens such as soy and wheat.

Summary

This dish is a balanced meal with a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Bulgarian Shashlik is a delicious and flavorful dish that is perfect for a summer barbecue or a special occasion. With a mix of marinated meat, vegetables, and spices, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day and I was visiting my friend Maria, who had recently come back from a trip to Bulgaria. She was excited to share with me the recipe for Bulgarian Shashlik that she had learned while she was there.

As Maria began to explain the ingredients and the cooking process, I could feel my mouth watering. The mix of flavors and spices sounded absolutely divine. It was a dish made of marinated meat, typically pork or lamb, skewered and grilled to perfection. The thought of juicy, tender meat with a hint of smokiness was enough to make my stomach growl.

Maria told me that the key to making a delicious Bulgarian Shashlik was in the marination process. The meat had to be marinated for at least 24 hours in a mix of olive oil, red wine vinegar, garlic, paprika, and a blend of other spices. This would ensure that the meat absorbed all the flavors and became incredibly tender.

I watched as Maria skewered the marinated meat and placed it on the grill. The sizzling sound and the aroma that filled the air was enough to make me salivate. As the meat cooked, Maria brushed on a mixture of olive oil and more spices to enhance the flavor even further.

When the Shashlik was finally ready, Maria served it with a side of fresh salad and homemade bread. The first bite was nothing short of magical. The meat was juicy and flavorful, with a perfect char on the outside. The blend of spices danced on my taste buds, leaving me craving for more.

After that day, I knew I had to learn how to make Bulgarian Shashlik myself. I asked Maria to write down the recipe for me, and I practiced making it every chance I got. I experimented with different cuts of meat and adjusted the spices to suit my taste.

Over time, I perfected my own version of Bulgarian Shashlik. I added a touch of honey to the marinade for a hint of sweetness and grilled some vegetables alongside the meat for added flavor. Every time I made it, my family and friends would gather around the table, eagerly awaiting a taste of this mouthwatering dish.

As the years went by, I continued to perfect my recipe for Bulgarian Shashlik. I shared it with anyone who was willing to try it, spreading the joy of this delicious dish far and wide. I even entered a cooking competition once and won first place with my Shashlik recipe.

Now, whenever I make Bulgarian Shashlik, I am reminded of that warm summer day when Maria first introduced me to this incredible dish. It has become a staple in my household, a recipe that I hold dear to my heart. I am grateful for the opportunity to learn how to make it and to share it with others, passing on the tradition to future generations. Cooking has always been my passion, and I am thankful for all the recipes that have come my way, especially the one for Bulgarian Shashlik.