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This barbecue blend is perfect for traditionally flavoring shashlik, skewers of meat typical of the regions of Central Asia and the Caucasus. The taste notes mix sour, pungent and intense flavors, to enhance the characteristics of grilled meat, which can be lamb, beef, pork or chicken.
paprika, pepper, garlic, onions, salt, turmeric, parsley, coriander, basil.
These delicious meat skewers , the Shashlik , are cooked with a recipe originating from Central Asia.
Several countries, in fact, have given birth to various versions of the BBQ , and the regions of the Caucasus have also been showing for some time a great tradition of grilled meat.
The term shashlik comes from the Turkish word shish (also used as shish kebab), which means skewer. The spices and herbs associated with the shashlik dish are designed precisely for its recipe. To create this dish, in fact, it is necessary to marinate the meat (usually lamb) in a liquid with a sour taste, typically based on vinegar, wine, lemon.
The meat is soaked for a few hours before grilling it on a barbecue, so that the acidity breaks the muscle fibers, softens them before grilling . Shashlik can also be made with beef, pork, chicken - even with fish skewers (as in Georgia, where sturgeon is barbecued).
The marinating of the pieces of meat and their grilling on the charcoal barbecue, was accompanied by other ingredients such as pieces of onion, pepper and according to various spice recipes. Today in the Shashlik BBQ blend you can enjoy this mix designed for an exquisite dish like meat skewers.
Usually the marinade consists of 2 or 3 tablespoons of red wine vinegar, dry red wine, a sliced onion, minced garlic cloves, and a mix of spices such as coriander, red pepper and black pepper, salt, chopped parsley and oil.
Take the meat (cut into cubes for the skewers) and dip it into the marinating mixture, meant for the barbecue. Use your fingertips and palms to rub and massage the mixture into the meat, in order to facilitate its assimilation.
Leave it to rest for at least 4 hours in the refrigerator (preferably with a cling film), even if it is usually used to marinate the meat all night, to make the meat tender to perfection. After marinating, you can drain the meat on absorbent paper and place it on the skewers on the barbecue (preferably charcoal).
For those who want to insert the vegetables and onion slices according to tradition, cut them into cubes and put them on the skewers alternating them with the meat. Grill for about 10-15 minutes, making sure to turn the skewers frequently while cooking.
The taste will be tart and perfect with a salad. In some recipes, the meat is removed from the skewers and placed in the flat, warm bread (Arabic bread used for kebabs). The shashlik is served immediately to maintain the characteristics of this recipe.
From its origin in Central Asia - Caucasus, shashlik is now present in the menus of many countries such as Pakistan, Israel, Russia, Mongolia, Iran, Chechnya, Ukraine, Turkmenistan, and many neighboring territories. Probably its native land is Turkmenistan, which adopts a Turkish language that can specify the word shish. Turkmenistan was a stop on the Silk Road, the trade route that connected Asia to Europe for centuries. Although predominantly Muslim, the country has been subject to Mongolian and Turkish influences, which are reflected in its cuisine.
The tradition of barbecue and grilling is widespread throughout the Caucasian territory, and the main difference with the traditional European and American barbecue, concerns the size of the meat. In the shashlik the meats are cut into small pieces, interspersed with vegetables on the metal skewers - not too tight, otherwise the meat won't cook well.
It is a way of reducing cooking times by preparing main course and side dish at the same time. In some regions, the skewers were cooked on the grill and then covered with raw onion.
In the classic shashlik recipe, 5-6 cm cubes of meat are usually used, which are combined with the bbq spice mixture and marinade. In the Georgian tradition, large pieces of mutton or sheep are used, marinated for up to 2 days.
Another important point is that compared to the barbecue, you can also use small portable braziers.
Blends of spices and other ingredients must comply with the recommended doses, for those suffering from gastrointestinal irritation and ulcers, or irritation of the urinary tract.
Rub blends for the barbecue, especially the spicy ones, must be consumed in moderation, otherwise they can cause burning in the palate, heartburn, diarrhea, irritation of the mucous membranes.
In addition, it is necessary to evaluate the individual ingredients of the Shashlik blend, identifying if they are already known for possible allergic reactions.
Caution is advised in the intake of barbecue blends, for pregnant and breastfeeding women.
Specific References
This barbecue blend is perfect for traditionally flavoring shashlik, skewers of meat typical of the regions of Central Asia and the Caucasus. The taste notes mix sour, pungent and intense flavors, to enhance the characteristics of grilled meat, which can be lamb, beef, pork or chicken.
paprika, pepper, garlic, onions, salt, turmeric, parsley, coriander, basil.
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paprika, black pepper, salt, chili pepper, cumin, garlic.
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turmeric, coriander, pepper, cumin, fennel, ginger, cinnamon, allspice, chili pepper, cardamom, anise, fenugreek seeds, nutmeg.
Similar to spicy Indian curry, Masala is used to season white pork and lamb, with an aromatic touch and balanced in flavors. Born in Mauritius, with a recipe handed down over time, it can give a versatile touch among the many flavors that reach the palate, to be creatively modulated in your recipes, based on the dish you prepare.
turmeric, coriander, fenugreek, cumin. ginger, chillies, allspice, nutmeg, cardamom, cloves.
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Turmeric, coriander, MUSTARD POWDER, fenugreek seed, chilli, ginger, fennel, black pepper, cumin, sea salt, garlic, cinnamon, cardamom, basil.
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green seetang, ginger, dried mandarin, black SESAME, white SESAME, red pepper, Japanese mountain pepper.
The spice mix for the preparation of Nasi Goreng is perfect for flavoring this typical oriental dish. Also known as Indonesian Fried Rice, Nasi Goreng requires a unique spicy blend, such as the one we offer with intense flavors. A combination that shows nuances between sweet and pungent, with notes of paprika, coriander, cayenne pepper, mustard seeds, anise - as well as other herbs and spices for an alchemy with an incomparable flavor.
onion, coriander, pepper, paprika, turmeric, nutmeg, Cajenna pepper, allspice, coriander leaves, fennel, lemongrass, MUSTARD seeds, cardamom, fennel, cinnamon, cloves, star anise, basil, rock salt, brown sugar.
Grilled beef is a classic of grilled cuisine, and this blend of spices is designed to enhance its intense and succulent flavor. Makes ribs, steaks, roast beef and other cuts of beef more flavorful when rubbed before and after grilling; or added to sauces for marinating. Shades from sweet to pungent, suitable for slow cooking on the BBQ.
paprika, fleur de Sel, smoked peppers (organic paprika, oak smoke), paprika granules, chipotle, chilli (jalapeno, smoked), organic, garlic, onion.
This spice blend called Tsire is used as a condiment to enhance the flavor of kebabs and West African cuisine. A spice used above all on meat, before or after cooking, which enhances the taste with pungent but refined notes, with different shades between sweet and spicy. Also excellent in stews, on vegetables and to create exotic sauces.
cayenne pepper, Jamaica pepper, cinnamon, ginger, nutmeg, cloves.
Harissa is a specialty that Tunisians accompany us with every type of meal, even breakfast. The culinary use of the Harissa blend is endless. Excellent in the preparation of white meat (chicken or rabbit) with a marked spicy accent.
cayenne pepper, paprika, coriander, garlic, cumin, kummel, dried tomato, chillies, mint.
The mix of spices for the preparation of Chakalaka, is designed to flavor this recipe with spicy and aromatic notes. The typical South African vegetable sauce, is created with a spicy blend, including masala leaves and curry powder, which reinforces the sautéed vegetables and beans in the original recipe. Also discover its unique taste as a barbecue sauce, perfect spiciness on grilled meat and sausages.
cardamom, celery, parsley, carrots, ginger, fenugreek, garlic, turmeric, smoked paprika, cumin, pepper, leek, clover, garlic, allspice, salt, cloves , sugar. Also use raw with a pepper grinder-
Of Indonesian origin, curry has also become a fundamental ingredient in Western recipes. It will enrich the flavor making a pleasant tantalizing scent in all your dishes.
coriander, turmeric, ginger, fenugreek seeds, paprika, cumin, lemon peel, lemongrass, lemon powder (lemon, maltodextrin), bay leaves, cardamom, cloves, nutmeg.
La Pampa Argentina a timeless classic of the South American tradition, tasty and slightly acidic, which adapts to almost all types of meat prepared on the grill or barbeque, but also boiled meats, in some cases it is also used (more diluted) to marinate meat before cooking.
paprika, oregano, garlic, pepper, onion, parsley, basil, chilli, tomato (tomato paste, corn starch).
Similar to Indian curry but more delicate, Sweet Masala is a unique mix that brings together the flavors of licorice, mustard, coriander, cumin and other aromatic and intense spices. Perfect for flavoring fish, vegetables and white meats, it is called Indian saffron for its ability to create deisi flavors, with an aftertaste rich in sweetish nuances. Try it with different creative recipes!
Ingredients: turmeric, licorice sticks, mustard, coriander, salt, fenugreek, basil, cumin, celery, chillies, garlic.
Cajun is a spicy spice blend typical of Louisiana (USA). Suitable for all types of red meat and game, it adds an extra edge to shellfish.
thyme, white pepper, black pepper, cayenne pepper, ancho pepper, oregano, thyme, onion, garlic.
May contain traces of CELERY and MUSTARD, SOYA and MUSTARD.
If you like spicy cuisine, Thai red curry paste is an ideal seasoning to enhance your taste buds, giving your soul and your mood a boost of energy.
shallot, soybean oil, garlic, coriander, ginger, cumin, fenugreek, turmeric, salt, lemongrass, shrimp paste, salt, chilli pepper, galangal, palm oil, mustard. (this product may contain traces of fish).
A spice mix inspired by the way of seasoning grilled meat, used in Mexican cuisine and in the Brazilian recipe for churrasco. To flavor grilled meat, this BBQ rub blend has become one of the most used in Latin America. It can be used to marinate meat before barbecuing or cooking, or to create a spicy and aromatic sauce. It accompanies grilled food with an intense and delicious aroma, a spicy taste without excessive heat.
Chili, chili peppers, pimento, smoked paprika, salt, coriander, onion, garlic, parsley, kummel, MUSTARD, pepper, cumin, lovage, thyme, marjoram, oregano, basil, chervil, tarragon, smoked salt, cane sugar.
