Shashlik is the Russian chef's version of Shish-Kabob. The latter is actually done with lamb. Beef Kabobs are the usual USA version.

Shashlik is done with sausage instead.

I have it lots in decent weather, on my charcoal grill with a few wooden twigs and sticks tossed on the coals to make it smell better. LOL

I use marinated pork chop meat, allowed to sit overnight immersed in whatever marinade I happen to have handy. Sometimes it may just be Teriyaki. The one I made tonight was more complicated, and I used lime, salsa and chipotle.

I made four spears. You first cut the chops in sizes that will fit on the spears. Then I alternated red onion slices, pineapple (fresh cut chunks), pork, and finally green pepper. I don't have any chili peppers or would have used them - probably Sandias or milder ones like Hungarian Wax.

Place the spears right on the clean grill or in one of those frames with slots that hold the spears up off the grills.

Every whipstitch turn the spears over and brush some marinade on the food.

Great with beer, ale or something cheap to drink.

When the food is done I scrape the items off the spears right on a plate and dig-in.