Entree: Russia – Western Siberia – шашлык ➤ shashlyk (Skewered marinated chunks of meat grilled over an open flame)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1 1/2 lb (680 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 1 large onion, grated or very finely minced (about 1 cup / 150 g)
- 3 tbsp (45 ml) white vinegar
- 1/4 cup (60 ml) sunflower oil or vegetable oil
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground coriander (optional)
- 1 tbsp (15 ml) tomato paste (optional, for color and depth)
- 2 bay leaves
- 8–10 wooden skewers, soaked in water 30 minutes
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)
- Lemon wedges for serving (optional)

Instructions

1. In a large bowl combine grated onion, vinegar, sunflower oil, salt, pepper, paprika, ground coriander, and tomato paste if using. Crumble in the bay leaves and mix into a uniform marinade.
2. Add the lamb cubes to the marinade, mix thoroughly so each piece is coated, cover, and refrigerate for at least 4 hours or preferably overnight to tenderize and flavor the meat.
3. Preheat a grill to medium-high (or prepare hot charcoal). Thread marinated meat onto soaked skewers, leaving a little space between pieces for even heat circulation.
4. Grill the skewers over direct heat, turning every 2–3 minutes, basting occasionally with any reserved marinade or a little oil, until charred on the outside and cooked to desired doneness, about 8–12 minutes total for medium.
5. Remove skewers from the grill and let rest 3–5 minutes. Slide meat off skewers onto a platter, sprinkle with chopped parsley, and serve with lemon wedges and flatbread or boiled potatoes.