Entree: Turkmenistan – National Cuisine – шашлык shashlyk (Grilled skewered lamb)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 45 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1.5-inch (4 cm) cubes
- 1 large onion, about 8 oz (225 g), grated (to extract juice for the marinade)
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) white vinegar
- 1/2 cup (120 ml) cold water (mineral water if available)
- 1 tsp (5 g) salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 2 bay leaves, torn (optional)
- 2 medium bell peppers, cut into large chunks
- 2 medium tomatoes, halved (firm) or cut into quarters
- 8 metal or soaked wooden skewers
- Fresh flatbread or lavash for serving (optional)
- Fresh parsley or cilantro for garnish (optional)

Instructions

1. Place the cubed lamb in a large bowl. Grate the onion and squeeze the grated onion to extract the juice; add both the onion pulp and juice to the lamb.
2. Add vegetable oil, white vinegar, cold water, salt, black pepper, ground coriander, ground cumin and torn bay leaves to the bowl. Mix thoroughly so the meat is well coated. Cover and refrigerate for at least 4 hours and preferably overnight to tenderize and develop flavor.
3. About 30 minutes before grilling, remove the meat from the refrigerator to come toward room temperature. Preheat a charcoal grill for medium-high direct heat; if using a gas grill or broiler, preheat to high.
4. Thread the marinated lamb onto skewers, leaving a little space between pieces for even cooking. Alternate with bell pepper and tomato pieces if using.
5. Grill the skewers over direct heat, turning every 2–3 minutes, until the exterior is nicely charred and the interior is cooked to desired doneness (about 10–15 minutes for medium, depending on cube size). Baste occasionally with leftover marinade or a little oil to keep meat moist.
6. Remove skewers from the grill and let rest 5 minutes. Serve shashlik hot garnished with fresh parsley or cilantro and alongside flatbread or lavash.