Chicken Shashlik on a Turn Spit – Georgy Kavkaz

1. INGREDIENTS (Serves 4–6)

• 1.5–2 kg whole chicken, cut into large chunks (breast, thigh, wings)
• 3–4 tbsp animal fat (lamb/beef tallow or chicken schmaltz) or high-heat oil
• 2 tsp coarse salt, 1 tsp freshly ground black pepper
• 4–5 garlic cloves, crushed or sliced
• 2 onions, one grated (for marinade), one sliced for skewering
• 1 tsp paprika or chili flakes (optional, for color & warmth)
• Wood or charcoal embers—no flames, just consistent heat
• Long metal spit or captured pole for rotating meat over fire

2. MARINATE & SKewer

1. In a bowl, combine chicken pieces with grated onion, garlic, salt, pepper, paprika, and fat/oil.
2. Mix well, ensuring marinade coats all pieces. Let rest 45 minutes to 1 hour at room temperature for tenderness and flavor infusion.
3. Skewer chicken onto a spit, alternating pieces with thick onion slices to help drip marinade and enhance flavor during cooking.
4. Make sure the spit is balanced so it rotates evenly over the fire.

3. PREPARE THE FIRE & SET THE SPIT

1. Create a bed of glowing charcoal or wood embers—no active flames.
2. Place embers under a grate or between two supports, leaving space for the spit.
3. Mount the spit securely so it can rotate above the heat, about 10–15 cm over embers—close enough for sizzle, not scorch.

4. ROTATE & ROAST

1. Begin slow rotation. The chicken will sizzle as fat drips and smoke rises.
2. Roast for 45–60 minutes, turning continuously for even browning.
3. Baste every 10–15 minutes with rendered fat or marinade from a brush—this keeps the chicken moist and crisp outside.
4. Watch for color: the skin should become golden and charred bits develop for texture and flavor.

5. REST, SLICE & SERVE

1. Once chicken is deeply browned and cooked (juices run clear), remove spit and let it rest 10 minutes—this locks in juices.
2. Slide chicken off the spit, slice, and arrange on a butcher’s board or serving platter.
3. Garnish with additional onion rings or fresh herbs if desired.
4. Serve alongside:
   • Lavash or flatbread to soak up drippings
   • Pickles, fresh vegetables, or a herb salad for brightness
   • Strong tea or light beer to accompany the smoky feast

🔥 Notes

• Rotation equals balance—rotating ensures juicy, evenly charred meat.
• Fat is function—drippings baste the chicken naturally, creating crisp, flavorful skin.
• Minimal seasoning highlights chicken’s natural taste—salt, pepper, and fire.
• Marinated onions both flavor and protect chicken during roasting.
• Resting completes the process—don’t rush it; it’s the difference between dry and divine.