Shashlik vs. Kebab — What's the Difference?

Shashlik originates from Eastern Europe and Central Asia, traditionally made with marinated meat, skewered and grilled. It is known for its specific marination process, which often includes vinegar, herbs, and sometimes yogurt, giving it a distinctive flavor and tenderness. Kebabs, on the other hand, have a broader definition, originating from Middle Eastern cuisine and including a wide variety of skewered meats, vegetables, and even seafood. They can be prepared in numerous ways, including grilling, roasting, or frying, and with a variety of seasonings, making them incredibly diverse in taste and presentation.

While shashlik is typically prepared with larger chunks of meat, allowing for a longer marination process and a tender inside with a charred exterior, kebabs can be made from ground meat or smaller pieces, which influences the cooking time and method. This difference in preparation not only affects the texture and flavor but also the traditional side dishes and condiments that accompany them.

In terms of ingredients, shashlik often uses pork, lamb, or beef, marinated in a mixture of acidic and aromatic components. Kebabs, however, can be made from a wider range of meats, including chicken, fish, and even vegetarian options like paneer or tofu. The choice of meat and marinade for kebabs is influenced by regional preferences and dietary restrictions.

Shashlik is commonly associated with outdoor cooking and social gatherings in its regions of origin, where it is not just a dish but a part of the cultural heritage. Kebabs, while also popular in social settings, are more widely recognized as street food across many countries, easily adapted to fast-food contexts and served in a variety of formats, including wraps and plates.

The presentation of shashlik and kebabs also varies, with shashlik often served straight from the skewer onto a plate, accompanied by vegetables and sometimes bread. Kebabs can be found in numerous serving styles, from skewers to being chopped and served on plates with rice or salads, or wrapped in flatbreads with sauces and vegetables.