Grilled Buffalo Meat (Buffalo Shashlik) – KAVKAZ

Ingredients (Serves ~4–6)

• 1–1.2 kg buffalo meat, cut into ~4 cm (1½”) cubes
• 2 large onions, halved (for marinade)
• 3–4 garlic cloves, crushed
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• ½ tsp smoked paprika (optional)
• Salt & black pepper, to taste
• Wooden or metal skewers (soak wooden in water)

1. Prepare the Marinade

1. Combine onions, garlic, oil, cumin, paprika, salt, and pepper into a paste using mortar or blender.
2. Coat buffalo cubes thoroughly with the marinade, ensuring every piece is covered.
3. Cover and refrigerate for at least 3 hours, ideally overnight.

2. Preheat the Grill

1. Light charcoal or wood for medium-high heat.
2. Let flames die down until coals are glowing embers—ideal for even cooking.

3. Skewer the Meat

1. Thread buffalo cubes onto skewers, leaving ~0.5 cm space for airflow.
2. Lightly brush each skewer with oil.

4. Grill the Buffalo

1. Place skewers on grill over embers.
2. Cook 4–5 minutes per side, rotating every few minutes for even browning.
3. Aim for a charred exterior and medium‑rare to medium interior (adjust time if you prefer well-done).
4. Brush with marinade or oil mid-cook to retain moisture.

5. Rest & Serve

1. Remove skewers; let rest 5 minutes.
2. Serve hot on skewers or on a platter.
3. Optionally accompany with flatbread, grilled vegetables, fresh herbs, and lemon wedges.

🔧 Tips & Variations

• Marinade flexibility: Add yogurt or vinegar for tenderness; include chili or sumac for variation.
• Onion choice: Traditional paste base gives authentic flavor.
• Grilling indoors: Use stovetop grill pan or broiler at high heat.
• Resting meat: Essential to keep buffalo tender and juicy.

This simple yet flavorful buffalo shashlik follows Georgy Kavkaz’s technique—marinate well, grill over embers, and rest before serving—for juicy, charred perfection. Let me know if you’d like sauce or side dish ideas!