Shashlik

Cut the meat into evenly sized pieces, about 3–4 cm across, and leave a little space between them so they cook rather than steam. Grill over hot coals, turning regularly; very lean meat dries out quickly, so lamb or a slightly fattier cut is often more forgiving.

A few hours in the fridge gives the marinade time to flavour the meat; overnight works well for larger pieces. Keep strongly acidic marinades, such as those heavy in vinegar or lemon juice, to a shorter soak so the outside does not turn mushy.

Use a clean food thermometer in the centre of the thickest piece: chicken should reach 75 °C. For mixed skewers, keep chicken separate from other meats so you can cook it fully without overcooking the rest.

Serve it with sliced onion, fresh herbs and flatbread, with grilled vegetables or a sharp tomato sauce alongside. The onion and herbs cut through the richness of the grilled meat.

Cool leftovers promptly, refrigerate them in a covered container and eat within two days. Reheat until steaming hot throughout; remove meat from wooden skewers first if they make it awkward to heat evenly.

Both are dishes of meat cooked on skewers, and the names are sometimes used for similar foods. Shashlik commonly refers to chunks of marinated meat grilled on skewers, while shish kebab is a broader name for skewered meat dishes.

Not as a sauce unless you boil it thoroughly first. It has touched raw meat, so the safer option is to set aside a clean portion of marinade before adding the meat.