Entree: Uzbekistan – Bukhara – Шашлык Shashlik (Grilled meat skewers)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

- 2 lb (900 g) lamb shoulder or leg, cut into 1.25 in (3 cm) cubes
- 4 oz (110 g) lamb tail fat or beef suet, cut into 0.5–0.75 in (1–2 cm) cubes (optional but traditional)
- 2 large onions, thinly sliced and crushed to release juice (about 10 oz / 280 g)
- 3 tbsp (45 ml) white vinegar
- 2 tbsp (30 ml) vegetable oil
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/4 tsp (0.5 g) cayenne or red pepper flakes (optional)
- 2 bay leaves, crushed
- 2 cloves garlic, minced
- 6–8 metal skewers or wooden skewers soaked in water
- Fresh flatbread or lavash for serving
- Fresh raw onions, sliced, and dried coriander (cilantro) for garnish

Instructions

1. Combine the sliced, crushed onions, white vinegar, vegetable oil, minced garlic, crushed bay leaves, salt, pepper, cumin, ground coriander, and cayenne (if using) in a large bowl to make the marinade.
2. Add the lamb cubes and lamb tail fat (if using) to the marinade, toss thoroughly to coat, press meat down so onion juice covers it, cover, and refrigerate for 3–6 hours or overnight for deeper flavor.
3. If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.
4. Thread the marinated lamb and occasional fat cubes onto skewers, leaving a little space between pieces so heat circulates; avoid compressing the cubes tightly.
5. Build a medium-high charcoal fire or heat a grill to high; you want hot coals for quick searing and a smoky char typical of Bukhara shashlik.
6. Grill skewers 3–5 minutes per side, rotating to char evenly and achieve an internal temperature of about 145–160°F (63–71°C) depending on desired doneness; baste once with any reserved marinade early on (do not reuse marinade that touched raw meat without boiling).
7. Remove skewers and let rest 5 minutes; chop meat off skewers if desired and arrange on a platter.
8. Serve immediately with raw sliced onions, chopped cilantro, and warm flatbread.