Armenian chef in Lithuania shares secret to delicious shashlik without vinegar or kefir

Siranuš Gasparyan, an Armenian chef who has lived in Lithuania for years, reveals the secrets to her family's beloved shashlik. For over three decades, her family has run a cafe and hotel in Druskininkai, where they have honed their approach to grilling meat.

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We don't hide the meat's flavor with the marinade – according to the long-standing family recipe, we use mountain herbs, salt, and pepper, and we don't add vinegar or kefir.

Gasparyan stresses that while marinade is important, the quality of the meat itself is paramount. She advises shoppers to look for pork with a good color and firm, non-sticky texture, and to trust their sense of smell. Her family's marinade is intentionally simple, using mountain herbs, salt, and pepper, eschewing vinegar or kefir to let the meat's natural flavor shine.

Her personal favorite cut for shashlik is pork neck, which she describes as tender, juicy, and versatile. "If the meat itself is tasty, you don't need a complicated marinade," she states. For home cooks, she suggests a simple marinade for pork neck using fresh herbs like marjoram and basil, onion juice, salt, and pepper.

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For me, pork neck is the tastiest. Its texture is very good, the meat is tender and juicy, so it's easy to prepare in various ways.

The family also experiments with other cuts, recently adding bone-in pork loin grilled over coals to their cafe's menu, which has received positive feedback. Gasparyan's philosophy centers on freshness, marinating and preparing meat the same day it is purchased to ensure optimal taste and quality for their guests.

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If the meat itself is tasty, you don't need a complicated marinade. At home, fresh herbs are enough – I especially like marjoram and basil – a little onion juice, salt, and pepper.