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Shashlik, or shashlyk, is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally, by various other names in the Caucasus and Central Asia and from the 19th century became popular as shashlik across much of the Russian Empire.
Shashlik was originally made of lamb, but nowadays it is also made of beef, or chicken, depending on local preferences and religious observances. The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as bell pepper, onion, mushroom and tomato. In Iranian cuisine, meat for shashlik (as opposed to other forms of shish kebab) is usually in large chunks, while elsewhere the form of medium-size meat cubes is maintained making it similar to brochette.
At Shejang we marinate the meat overnight in a high-acidity marinade like vinegar or sour fruit/vegetable juice with the addition of onions, herbs and spices.