VEREGIN — On June 29, the Veregin rink bustled with the aroma of marinated lamb as locals gathered for the town's cherished annual Shishliki BBQ. This year's event, traditionally held on the third weekend of July, saw a strategic shift to the long weekend, changing the usual crowd.
“This year, we have it on the long weekend versus usually the third weekend in July. So, I think that may affect numbers,” remarked one of the organizers, Kendra Kerr, reflecting on the event's timing.
The Shishliki BBQ featured an impressive 1100 pounds of meat, enough to serve approximately 1000 plates. Volunteers, numbering around 60, tirelessly worked to ensure the event's success.
Former Veregin recreation board president, Jason Chernoff, and Kendra Kerr an organizer of the event, described Shishliki for those who aren’t familiar as, “It's lamb marinated with salt, pepper and onions for four days.” said Chernoff, Kerr went on to say, “So the onions get soft. It's kind of an art to it. How much salt, you have to get the pepper and onion ratio right. Then you gotta mix it regularly. Then finally the meat marinates for four days and it’s ready to cook.”
“We started doing the BBQs in 2001, and this is my second year involved. Except for the past two years due to COVID, we've never missed hosting this,” said Chernoff highlighting the event's resilience over the decades.
