Entree: Kyrgyzstan – National Cuisine – Шашлык ➤ Shashlyk (Skewered, marinated chunks of meat grilled over an open flame, a classic Central Asian kebab)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 4 hrs

Total 4 hrs 12 min

Ingredients

- 2 lb (900 g) boneless lamb leg, trimmed and cut into 1½-inch (3–4 cm) cubes
- 2 large onions, grated or finely chopped, about 10 oz (285 g) total
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) white vinegar or lemon juice
- 1 tsp (6 g) salt, or to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin (optional)
- 1 tsp (2 g) paprika (optional)
- 1 bay leaf, crumbled (optional)
- 1 large bell pepper, cut into 1½-inch (3–4 cm) pieces, about 6 oz (170 g)
- 2 medium tomatoes, halved for skewering, about 8 oz (225 g)
- Metal or wooden skewers (if wooden, soak in water 30 minutes before using)
- Fresh flatbread, raw sliced onion, and chopped fresh parsley for serving

Instructions

1. In a large bowl combine grated onion, vegetable oil, vinegar or lemon juice, salt, black pepper, and optional cumin, paprika, and crumbled bay leaf. Mix into a loose 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 flavor the meat.
3. Preheat a grill or charcoal brazier to high heat so coals are very hot and glowing. If using a home grill, set up for direct high heat.
4. Thread marinated lamb cubes onto skewers, leaving a little space between pieces. Alternate with bell pepper pieces and tomato halves if desired.
5. Grill skewers over high heat, turning every 2–3 minutes, until exterior is nicely charred and interior reaches desired doneness (about 8–12 minutes for medium, depending on cube size). Brush occasionally with leftover marinade or a little oil to keep moist.
6. Remove skewers and let rest 3 minutes. Serve hot with flatbread, sliced raw onions, and chopped parsley.