For a traditional goat shashlik шашлык из козлятины
If you prefer a more complex profile, consider these global adaptations:
: Use raw papaya paste (containing the enzyme papain) or grated onion pulp . Onions should be mashed until they release juice, as the acidity naturally softens the meat without the harshness of high-concentration vinegar.
: Add dried basil and knead the meat vigorously with onions to help it absorb the herbal juices.