The most kebab-producing regions in Russia have been revealed.

According to the study, Russians most often refer to meat cooked over an open fire as shashlik, meat on coals, grill, barbecue, and kebab. Residents of the North Caucasus Federal District noted that in their region, the dish is called "meat on coals," while in the Siberian Federal District, it's called "grill." The term "barbecue" is more popular in the Far Eastern Federal District, and "kebab" in the Southern Federal District. Skewers are traditionally used as cooking utensils. This name is commonly found in the Northwestern, Ural, and North Caucasian Federal Districts. Another popular name is "shpazhka," which is most common in the Siberian and Volga Federal Districts. The term "vertelo" (spit) is used more often in the Far East than in other regions.

Russians most often make shashlik from pork and chicken: 88% and 57% of respondents, respectively, said so. Lamb (23%) and beef (22%) are also popular. Turkey (10%) is less popular. Pork shashlik is the most popular choice in the Southern and Ural Federal Districts, chicken and lamb shashlik is the most popular choice in the North Caucasus, and beef shashlik is also the most popular choice in the North Caucasus and the Far East. Sixty-five percent of respondents said they prefer marinated meat. Residents of the Ural Federal District purchase this option most often. Fish shashlik—salmon and mackerel—is also more popular in the North Caucasus than in other regions. Residents of the Volga region prefer this type of dish the least.

Traditionally, cooked meat is served with additional dishes. Fresh vegetables and herbs are favored by residents of the Northwestern and North Caucasian Federal Districts, while fresh vegetable salads are favored in the Ural Federal District, baked potatoes in the Southern Federal District, and pickled onions and vegetables in the Siberian, Southern, and North Caucasian Federal Districts. Grilled vegetables and baked mushrooms are prepared alongside shashlik in the Southern and North Caucasian Federal Districts. In the Far Eastern Federal District, rice is served as a side dish with shashlik.

Russians use cooked shashlik as an ingredient in other dishes. For example, residents of the Volga and southern regions add grilled meat to shawarma, in central Russia – to stews, in the North Caucasus – to salads, in the Far East – to pies and pizzas, and in Siberia – to goulash.

According to the majority of respondents (72%), the most popular meat marinade is onion and vinegar. Residents of the Southern Federal District use it especially often. Mayonnaise is second (46%), mineral water is third (27%), kefir is fourth (25%), and soy sauce is fifth (20%). Mayonnaise marinade is most popular in the Volga and Ural Federal Districts. In the Far Eastern and Southern regions, residents use mineral water for cooking meat. In the Northwestern Federal District, kefir marinade is preferred, while in the Siberian Federal District, tomato marinade is preferred. Among the unusual options: wine marinade is more common in the North Caucasus Federal District than in other regions, while beer marinade is preferred in the Northwestern and Far Eastern Federal Districts.

The most common sauces Russians serve with cooked meat are ketchup (80%), adjika (42%), garlic (47%), mayonnaise (36%), and barbecue (31%). Ketchup is more popular in the Volga region, adjika in the South and North Caucasus, garlic and barbecue in the Far East, and mustard in Siberia.

Most Russians (89%) spend up to 5,000 rubles on shashlik. However, residents of the North Caucasus Federal District are willing to spend up to 10,000 rubles on shashlik, while those in the Central and Southern Federal Districts are willing to spend up to 1,000 rubles.

People in the Central Federal District are more likely to cook shashlik at home than in other regions. The Siberian Federal District ranks second, and the Far Eastern Federal District third. Ninety percent of respondents consider May the most popular month for grilling meat. February is the least popular month for Russians to cook shashlik. In southern Russia and the North Caucasus, the shashlik season lasts from March to October, and in other regions, from May to September.