Entree: Tajikistan – National Cuisine – Шашлик ➤ Shashlik (Skewered and grilled marinated chunks of meat)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 4 hrs

Total 4 hrs 20 min

Ingredients

- 2 lb (900 g) lamb leg, trimmed and cut into 1-inch (2.5 cm) cubes
- 1/2 cup (120 ml) vegetable oil
- 1/3 cup (80 ml) white vinegar
- 1 large onion, finely grated (about 8 oz or 225 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 ml) ground coriander
- 1 tbsp (15 ml) ground cumin
- 1 tsp (5 ml) paprika
- 1/2 tsp (2.5 ml) ground black pepper
- 1 1/2 tsp (7.5 ml) kosher salt, or to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley
- 8 metal or soaked bamboo skewers
- 1 lemon, cut into wedges
- Sliced raw onion and flatbread for serving

Instructions

1. In a large bowl combine vegetable oil, white vinegar, grated onion, minced garlic, ground coriander, ground cumin, paprika, black pepper, and salt. Whisk until smooth and well blended.
2. Add the lamb cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 4 hours and preferably overnight to tenderize and flavor the meat.
3. If using bamboo skewers, soak them in water for 30 minutes to prevent burning. Preheat a charcoal grill or gas grill to medium-high heat (high direct heat for char).
4. Thread lamb cubes onto skewers, leaving a little space between pieces so heat circulates and they cook evenly.
5. Grill skewers 8–12 minutes, turning every 2–3 minutes, until outside is well charred and internal temperature reaches desired doneness (about 135–145°F / 57–63°C for medium-rare to medium). Baste occasionally with leftover marinade if desired, but discard any marinade that touched raw meat unless boiled.
6. Remove from grill and let rest 5 minutes. Sprinkle chopped cilantro or parsley and squeeze lemon over the shashlik. Serve with sliced raw onion and flatbread.