“Grilled food means not only taste but also togetherness, summer mood, and weekend rituals for many Lithuanians. Therefore, it is no surprise that even seemingly simple questions – with what to marinate shashlik and whether to baste while grilling – receive so many different answers. Every family or group of friends has its own habits, and that is exactly what makes the grilling season so lively and full of discoveries,” says Gintarė Kitovė, communications manager of the retail network, in a press release.
Although sales of already marinated meat are steadily growing, the survey shows that the desire to prepare it themselves remains strong: 51% of buyers say they usually marinate meat for grilling themselves, although sometimes they buy ready-made, and another 22% always marinate it at home.
This means that almost three quarters of buyers at least usually trust their own skills and consider marinating an important part of the grilling experience. So it is no wonder that, just as every Lithuanian has a strong opinion on whether eggs should be added to cold beet soup, many also have their own time-tested shashlik marinade recipe.
The king of marinades is still mayonnaise, but there are also unconventional options
When asked which shashlik marinade is the favorite, it turned out that Lithuanians are most loyal to the well-known classic. The marinade with mayonnaise took first place – it was named favorite by 35% of respondents.
However, this is not such a margin that leaves no room for discussion. Second place went to dry marinating, where the meat is seasoned only with spices – this option is chosen by 17% of respondents. Another 13% prefer marinade with vinegar, and 10% voted for meat with honey and mustard.
Next in line are kefir (9%), mineral water (7%), and yogurt (4%). Among the answers, there were also more interesting choices – for example, some shashlik enthusiasts like to marinate meat even with kiwis. Although this is quite a niche option, it perfectly shows that Lithuanians do not shy away from unexpected experiments at the grill.
“These results confirmed what we see from buyer behavior: although Lithuanians value traditions, they are also curious. We see that traditional marinated shashlik remains the most popular choice in shopping baskets, but many buyers try and like shashliks marinated with onions, yogurt, or dry marinade. Alongside the most popular classics, there is room for milder, fresher, or more modern options,” says G. Kitovė.
The biggest intrigue – to baste or not to baste shashlik?
While there can still be one clearer leader when it comes to marinades, the question of whether shashlik should be basted while grilling divided Lithuanians much more distinctly. Most respondents – 37% – chose the answer that they sometimes baste shashlik, depending on the situation. Only slightly fewer consider it an almost sacred ritual: 35% said they baste shashlik with beer because it is a tradition.
On the other hand, almost a fifth – 18% – hold a strict opposite opinion. They believe that basting only extinguishes the fire and spoils the taste. Another 10% say that when grilling, they baste shashlik not with beer but with leftover marinade.
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“This survey clearly showed that there is no one correct answer to grilling questions – and there doesn’t need to be. One of the most beautiful parts of grilling is experimenting – just change the marinade, and the same pieces of meat reveal themselves completely differently. So this summer it’s worth not only discussing how to marinate shashlik tastiest but also boldly trying your neighbor’s favorite version – maybe you’ll discover a new favorite,” suggests G. Kitovė.
To turn discussions at the grill into not only words but also delicious trials, the retail network’s culinary chef Jolita Tamoševičienė shares two shashlik recipes – the classic favorite of Lithuanians and a somewhat unexpected one.
Classic shashlik with mayonnaise marinade
Ingredients:
- 2 kg pork neck,
- 500 g onions,
- 200 g mayonnaise,
- 2 teaspoons salt,
- 1 teaspoon ground black pepper,
- 1 teaspoon ground sweet paprika,
- 2 bay leaves.
Preparation:
Cut the meat into pieces about 4 cm in size, and the onions into half rings. Lightly squeeze the onions in a bowl with your hands to release the juices.
Season the meat with spices, add mayonnaise, bay leaves, onions, and mix everything well. Cover and keep in the refrigerator for at least 6 hours, preferably overnight.
Thread the meat onto skewers not too tightly and grill over medium heat for 15–20 minutes, turning occasionally. Mayonnaise forms a thin crust while grilling, which keeps the meat juices inside.
Refreshing shashlik with kefir and mint marinade
Ingredients:
- 1.5 kg pork neck,
- 500 ml kefir,
- 2 onions,
- 3 garlic cloves,
- a handful of fresh mint leaves,
- 1 lemon zest,
- 1.5 teaspoons salt,
- 1 teaspoon ground black pepper,
- 0.5 teaspoon ground coriander (optional).
Preparation:
Cut the meat into pieces about 4 cm in size, onions into half rings, finely chop garlic and mint.
In a bowl, mix kefir, mint, garlic, lemon zest, salt, and spices. Add the meat with onions and mix well so that the marinade coats every piece. Cover and keep in the refrigerator for at least 6 hours, preferably overnight.
Before grilling, lightly pat the meat dry – a thick layer of kefir on the coals can burn. Thread the pieces onto skewers not too tightly and grill over medium heat for 15–20 minutes, turning occasionally. Serve with fresh vegetables, and the freshness will be enhanced by yogurt and mint sauce or simply a lemon wedge.
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Enjoy your meal!
