Poppamies Sasliks

Saslik is often thought of as just a meat skewer, but it’s not quite the same. The defining feature of saslik is a very acidic marinade. Traditional recipes use plenty of vinegar and alcohol, and often also milk. Various spices such as garlic, pepper, and herbs have always been part of the recipe.

This year I’ve had a real craving for saslik after spending time in recent years grilling with my Lithuanian friends. Like many traditional dishes, saslik has gained many variations around the classic recipe, and here I want to share my own easy versions using Poppamies RUB seasonings and everyday ingredients.

These are not authentic saslik recipes, but seeing how saslik culture has evolved in other countries where it has strong roots, I decided to make my own Poppamies version.

You can freely adjust the acidity of the marinade by increasing or decreasing the amount of vinegar or lemon juice. Acidity is important because it tenderizes the meat, which is usually fatty and not tender in the same way as, for example, fillet. Fatty meat handles grilling much better, and at its best, the result is tender and extremely juicy. You can also add vegetables like onion to the skewer if you wish – a common addition in sasliks.

Plan your marinating time so that the grilling takes place the next day or even after a few days. This gives the tenderizing time to work properly.