Entree: Russia – Volga Region – Шашлык ➤ Shashlyk (Marinated cubes of meat skewered and grilled over coals for a smoky, charred finish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 4 hrs

Total 4 hrs 20 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1½-inch (3–4 cm) cubes
- 2 large onions, thinly sliced and pulsed to a coarse purée, about 10 oz (285 g)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) apple cider vinegar or white wine vinegar
- 1½ tsp (7 g) salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet paprika
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 2 bay leaves, crumbled
- 1 tsp (2 g) sugar
- 1 lemon, juiced (about 2 tbsp / 30 ml)
- Fresh cilantro or parsley, chopped, for garnish
- Metal or soaked wooden skewers (no measurement required)

Instructions

1. In a large bowl combine onion purée, oil, vinegar, lemon juice, salt, pepper, coriander, paprika, cayenne if using, bay leaf, and sugar to make the marinade.
2. Add the lamb cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight, to tenderize and develop flavor.
3. When ready to cook, thread marinated lamb onto skewers, leaving small gaps between pieces for even cooking. Discard excess marinade or boil it if you plan to use as a sauce.
4. Prepare a hot charcoal grill for direct heat with some embers; for stovetop use a hot broiler or cast-iron griddle preheated until smoking.
5. Grill skewers over high heat, turning every 2–3 minutes, until exterior is charred and interior reaches desired doneness, about 8–12 minutes for medium, depending on cube size and heat.
6. Transfer to a platter and let rest 5 minutes. Sprinkle with chopped cilantro or parsley and a little extra lemon juice before serving.
7. Serve immediately with flatbread, sliced onions, and fresh tomatoes for a traditional accompaniment.