Salad for shashlik
4 servings
20 minutes
Salad for kebab is a traditional dish of Turkish cuisine that perfectly complements the aromatic grilled meat kebab. Its origin is linked to nomadic culture, where vegetables cooked over coals were an important part of the diet. This salad delights with a rich, smoky flavor achieved by roasting eggplants, tomatoes, and sweet peppers over an open flame. Warm, juicy vegetables harmoniously combine with crispy rings of onion and fresh herbs—parsley and cilantro—while black pepper and salt add spicy notes to the composition. The dish not only highlights the meaty tones of the kebab but also refreshes the taste perception thanks to the balance of vegetable softness and spice brightness.
1
The salad is a complement to the shashlik. It is recommended to start preparing it while waiting for the coals for the shashlik. A grill should be placed on the barbecue — in its absence, vegetables can be skewered.
2
Place the eggplants, tomatoes, and peppers on the grill and roast on all sides until the skin starts to crack. Peel the cooked eggplants and cut them into large pieces. Do the same with the tomatoes and peppers.
- Eggplant: 5 piece
- Tomatoes: 4 pieces
- Bell pepper: 1 piece
3
Put everything on a plate, then slice the onion (into rings) and chop the greens (finely). Mix everything, add spices to taste.
- Onion: 1 piece
- Parsley: to taste
- Cilantro: to taste
- Ground black pepper: to taste
- Salt: to taste
