Home cooking attempt — Shashlik from scratch

I spent an afternoon making Shashlik from scratch following a traditional recipe. Getting cottonseed oil right was the main challenge — it's not as straightforward as it looks. The warming and hearty result was rewarding once I got it right.

Uzbek cuisine sits at the crossroads of the ancient Silk Road trade routes. I served it with ayran as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Shashlik yourself gives you a new appreciation for what goes into it at a restaurant.