Entree: Kazakhstan – Northern Kazakhstan – Шашлык ➤ Shashlyk (Skewered marinated chunks of meat grilled over an open flame)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 2 lb (907 g) lamb shoulder, trimmed and cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 2 large yellow onions, thinly sliced, about 12 oz (340 g)
- 1/4 cup (60 ml) white vinegar
- 1/4 cup (60 ml) sunflower or vegetable oil
- 2 tsp (10 g) kosher salt
- 1 1/2 tsp (3 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 2 bay leaves
- 2 tbsp (30 ml) plain yogurt (optional, for a slightly tenderizing marinade)
- 8 metal skewers or 8 wooden skewers soaked in water for 30 minutes
- 2 tbsp (30 ml) vegetable oil for brushing during grilling
- 1 lemon, cut into wedges (for serving)
- 1 small bunch fresh parsley or cilantro, roughly chopped (for garnish)

Instructions

1. In a large bowl combine sliced onions, vinegar, 1/4 cup (60 ml) oil, salt, black pepper, cumin, paprika, bay leaves, and yogurt if using. Mix thoroughly to release onion juices.
2. Add the lamb cubes to the bowl and massage the marinade into the meat until evenly coated. Cover and refrigerate for at least 4 hours or overnight for best flavor.
3. If using wooden skewers, soak them while the meat marinates. Preheat a grill to medium-high (or prepare hot charcoal).
4. Thread marinated lamb onto skewers, leaving a little space between pieces so heat circulates. Reserve the marinade and onions.
5. Brush the skewers lightly with 2 tbsp (30 ml) oil and grill over direct heat, turning every 2–3 minutes, until well charred at the edges and cooked to desired doneness (about 10–12 minutes for medium for 1–1.5 inch cubes).
6. Meanwhile, drain the reserved onions and squeeze a little vinegar over them if desired to intensify tang.
7. Remove skewers from the grill and let rest for 3–5 minutes. Serve hot with the tangy onions, lemon wedges, chopped parsley or cilantro, and flatbread.