Entree: Kazakhstan – Almaty & Southeast – Шашлык ➤ Shashlyk (Charcoal-grilled skewered marinated chunks of meat)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1 1/2 lb (680 g) lamb shoulder, trimmed and cut into 1 1/2-inch (4 cm) cubes
- 1 large onion, about 10 oz (280 g), grated or finely sliced
- 3 tbsp (45 ml) white vinegar
- 3 tbsp (45 ml) vegetable oil
- 1 1/2 tsp (7 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/4 tsp (1 g) crushed red pepper (optional)
- 2 bay leaves
- 2 bell peppers, cut into 1-inch (2.5 cm) pieces
- 2 large tomatoes, halved
- 8 metal skewers or 8 wooden skewers soaked in water 30 min
- Flatbread such as lavash for serving
- 1 small red onion, thinly sliced, for serving
- Sumac or lemon wedges for finishing

Instructions

1. In a large bowl combine grated onion, vinegar, vegetable oil, salt, black pepper, cumin, ground coriander and crushed red pepper. Add bay leaves and stir to make a marinade.
2. Add lamb cubes to the marinade, toss to coat completely, cover and refrigerate for at least 4 hours and preferably overnight to tenderize and infuse flavor.
3. If using wooden skewers, soak them 30 minutes before grilling. Thread marinated lamb onto skewers, alternating with bell pepper pieces and tomato halves as desired; leave a small gap between pieces for even heat circulation.
4. Preheat a grill or charcoal to medium-high heat (about 450–500°F / 230–260°C). Brush grates with oil to prevent sticking.
5. Grill skewers 10–15 minutes, turning every 2–3 minutes, until meat is browned at the edges and cooked to desired doneness (medium-rare to medium is traditional). Baste with a little oil or leftover marinade in the last minutes if desired.
6. Let skewers rest 3 minutes off the heat. Serve hot with flatbread, sliced red onion sprinkled with sumac or a squeeze of lemon, and any additional grilled vegetables.