Entree: Russia – Arctic North – Шашлык ➤ Shashlyk (Skewered marinated chunks of meat grilled over an open flame)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1–1.5 in (2.5–4 cm) cubes
- 1 cup (240 ml) plain yogurt or kefir (optional, for tenderizing)
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 ml) white wine vinegar or apple cider vinegar
- 2 large onions, about 1 lb (450 g), thinly sliced, plus extra for serving
- 3 garlic cloves, minced (about 12 g)
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 2 bay leaves, crumbled
- 1/4 cup (15 g) chopped fresh parsley
- Wooden or metal skewers (if using wooden, soak for 30 minutes)
- 2 tbsp (30 ml) sunflower or neutral oil for grilling
- Lemon wedges for serving
- Flatbread or lavash for serving

Instructions

1. In a large bowl combine yogurt or kefir (if using), vegetable oil, vinegar, minced garlic, salt, pepper, coriander, cumin, and crumbled bay leaves. Whisk until blended.
2. Add the cubed lamb and sliced onions to the marinade. Mix thoroughly so the meat and onions are well coated. Cover and refrigerate for 4–12 hours; overnight if possible.
3. If using wooden skewers, soak them in water for at least 30 minutes. Preheat a charcoal grill or set a gas grill to high heat so you have a hot direct-heat zone.
4. Thread the marinated meat onto skewers, alternating with a few onion slices and a sprinkle of chopped parsley. Leave a little space between pieces for even cooking.
5. Lightly brush the grill grates with neutral oil. Place skewers over the hottest part of the grill and cook 3–5 minutes per side, rotating to get even char and an internal temperature of about 145–160°F (63–71°C) depending on desired doneness.
6. Move skewers to a cooler part of the grill or reduce heat and finish cooking if needed to avoid burning the exterior before the interior is done.
7. Remove skewers and let rest 3–5 minutes. Squeeze lemon over the meat, and serve with extra raw sliced onion, flatbread, and a sprinkling of fresh parsley.
8. To serve Arctic-style, accompany with pickled vegetables or boiled potatoes and extra lemon wedges.