Since I started making huli-huli it's about the only way I grill chicken.

The framing crew on our house was mostly Russian/old believers so I grilled up a big batch of shashlik to thank them for the great job they did

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I pulled the recipe off the net, don't recall exactly what it was as it's been a few years. When I was in Kazakhstan one of the best dishes I had was shashlik from a small booth along the river. It was a simple dish of chicken that was just whole butchered into chunks, a simple marinade and grilled over who knows what type of wood served with toast and onions. I think the biggest key to the dish was chickens that are raised to taste like chicken, not produced by the millions in factories as quickly as possible.