Caucasian BBQ




Introduction: Caucasian BBQ

This meal, originated from Caucasus, a region between Europe and Asia, is delicious, simple and relatively fast to make. In this instructable, I will show you how to make it.

Step 1: Ingidients Needed

For the marinade:

  • Pork shoulder (around 3 pounds)
  • A bottle of kefir
  • 2 onions
  • Spices (ussually is just salt and pepper, but BBQ rubs work very well)

For the smoking:

  • Wood (cherry or some kind of fruit tree works best)
  • Skewers
  • Lump charcoal
  • Traditionally, a mangal is used to smoke the meat, but I used the Big Green Egg

Step 2: Cut the Meat

Cut the meat into cubes with sides about 1 - 2 inches (3cm - 5cm)

Step 3: Add Your Spices

Make sure to add a lot to give it a nice flavor

Step 4: Cut the Onions

You can cut them into half-rings, but it is better to dice the onions into very small pieces or push it through a meat grinder to get the juices out

Step 5: Put Your Meat and Onions Together and SMASH IT

You want that onion juice to soak the meat

Step 6: Add the Kefir

Pour about half to 3 quarters of the bottle into it

Step 7: Transfer the Meat Into a Gallon Ziploc and Leave It in the Fridge Overnight

Step 8: Prepare the Fire

  • Put the charcoal in the grill
  • Light it up ( I used an electrical lighter, which heats it up nicely)
  • Wait until the coals heat up and turn red, meanwhile do the next step

If you do not have a green egg, its fine, the only purpose of the grill is to store the coals and have them at a distance such that the meat cooks on the smoke and heat.

Step 9: Wet the Wood

To make sure it smokes

Step 10: Put the Meat on Skewers

  • Make sure long pieces of meat are not hanging and that they all have uniform weight distribution, so that that you can turn them and cook them uniformly

Step 11: After Coals Look Like This-ish, Add Wood

Step 12: Put the Skewers on Top

  • The meat should not be too close to coals, but also close enough to be cooking
  • After it starts smoking, close the Egg, and open the vents to let air in
  • It should be around 250-300 degrees, don't let the fire to start because you want to cook it on smoke

Step 13: Once a While Check on It, and Flip It

Step 14: It's Done When It Looks Like This

Serve with fresh vegetables
Bon Appetit!
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    4 years ago

    Caucasian BBQ AKA shashlyk. Your shashlyk looks delicious!


    Reply 4 years ago

    Yes! and thank you