Entree: Russia – Southern Russia – Шашлык ➤ Shashlyk (Skewered marinated grilled meat cooked over an open flame)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Total 35 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1.5-inch (3.8 cm) cubes
- 1 large onion, about 8 oz (225 g), grated and squeezed dry
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) red wine vinegar
- 2 cloves garlic, minced
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet paprika
- 1 bay leaf
- 8–10 metal skewers or soaked wooden skewers
- 1 medium red bell pepper, about 6 oz (170 g), seeded and cut into 1.5-inch (3.8 cm) pieces (optional)
- Lemon wedges for serving
- Fresh parsley for garnish

Instructions

1. In a large bowl combine grated onion, vegetable oil, red wine vinegar, minced garlic, salt, black pepper, ground coriander, paprika, and bay leaf. Stir to form a loose marinade.
2. Add the lamb cubes to the marinade, toss thoroughly to coat, cover, and refrigerate for at least 2 hours and up to overnight to tenderize and develop flavor.
3. If using wooden skewers, soak them in water for 30 minutes. Preheat a grill to medium-high heat or prepare hot charcoal.
4. Thread lamb pieces onto skewers, alternating with bell pepper chunks if using, leaving small gaps for even cooking.
5. Grill skewers over direct heat 8–12 minutes, turning every 2–3 minutes, until meat is browned and slightly charred at edges and cooked to desired doneness.
6. Remove from grill and let rest 5 minutes. Serve with lemon wedges, a sprinkle of parsley, and warm flatbread or boiled potatoes.