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Shashlik Calories
Grilled meat skewer, protein-rich, traditional
CALORIES
GI
POTASSIUM
FIBER
Shashlik Nutrition Facts
Selected: 100 g
180
KCAL / 100G
Carbs
2g
· 4%
Protein
22g
· 47%
Fat
10g
· 49%
Fiber
0.5g
Shashlik Vitamins & Minerals
Vitamins
B12
1.2µg · 50% DV
B3
4.5mg · 28% DV
B6
0.35mg · 21% DV
B5
0.8mg · 16% DV
Minerals
Zinc
4mg · 36% DV
Phosphorus
190mg · 27% DV
Selenium
12µg · 22% DV
Sodium
320mg · 14% DV
Shashlik Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Shashlik Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Shashlik Contain Allergens?
No known major allergens
Which Diets Is Shashlik Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Shashlik Fat Profile
SATURATED
3.8g
MONOUNSATURATED
4.2g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Shashlik
Shashlik — Frequently Asked Questions
What type of meat works best for shashlik?
Shashlik can be made with lamb, beef, chicken, or pork, but tender cuts with some marbling cook most evenly on a skewer. Lamb has a richer flavour, while beef is firmer and more neutral in taste.
How should I marinate shashlik to keep the meat tender?
Onion, a little oil, spices, and a mild acidic ingredient can add flavour and help season the surface of the meat. Avoid leaving meat in a very acidic lemon or vinegar marinade for too long, as the exterior can become mushy.
Why does shashlik turn out dry and tough?
Overcooking, cutting the meat too small, and using very lean cuts are common causes. Keep the pieces similar in size, cook over high heat for a short time, and let the meat rest briefly before serving.
How do I stop shashlik from burning on the skewers?
Cut the meat and vegetables into similarly sized pieces and avoid packing them tightly together, so heat can circulate. If using wooden skewers, soak them in water beforehand to reduce scorching.
Is shashlik better on a grill or in the oven?
A grill gives shashlik its characteristic charred, smoky flavour. An oven or grill pan is easier to control and works well year-round, provided the meat is not overcooked.
What should I serve with shashlik?
Grilled peppers, tomatoes, onions, mushrooms, and fresh herbs complement the savoury meat. Flatbread, potatoes, bulgur, or rice make it more substantial, while a yogurt-based salad adds freshness.
Is shashlik a good post-workout meal?
Shashlik can fit into a post-workout meal because it provides protein. After a long or demanding session, pairing it with a carbohydrate food such as rice, potatoes, bulgur, or bread can make the meal more balanced for recovery.
Is it okay to eat shashlik late at night?
It depends on the portion size, fattiness of the meat, and cooking method. A large, fatty serving close to bedtime may worsen indigestion or reflux for some people, so a smaller portion with vegetables may be more comfortable.
How long does cooked shashlik last in the fridge?
Refrigerate cooked shashlik in a covered container within two hours and generally eat it within 3 to 4 days. Reheat it until steaming hot throughout, and avoid reheating the same leftovers repeatedly.
Can shashlik be frozen?
Yes, both raw marinated and cooked shashlik can be frozen. Freeze cooked portions separately for easier thawing, and thaw in the refrigerator rather than leaving meat at room temperature.
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Nutrition data compiled from USDA FoodData Central and scientific sources.