Entree: Turkmenistan – Southern Culinary Region – Shashlik (Charcoal-grilled marinated skewered lamb kebabs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 3 hrs

Total 3 hrs 40 min

Ingredients

- 1.5 lb (680 g) lamb leg or shoulder, boneless, cut into 1-inch cubes
- 8 oz (225 g) onion, grated or very finely chopped (use the juice for the marinade)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) white vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) salt
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 1 large red onion, cut into chunks for skewering (about 8 oz / 225 g)
- 1 green bell pepper, cut into 1-inch pieces (about 6 oz / 170 g)
- 8 metal or soaked wooden skewers
- 2 tbsp (30 ml) melted butter or additional oil for brushing
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. In a bowl combine grated onion (with its juice), vegetable oil, vinegar, lemon juice, salt, cumin, coriander, black pepper, and red pepper flakes; whisk to blend into a marinade.
2. Add lamb cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for 2–6 hours (or overnight) to tenderize and absorb flavor.
3. If using wooden skewers, soak them in water for 30 minutes. Thread marinated lamb onto skewers, alternating with chunks of red onion and bell pepper if desired, leaving a little space between pieces for even cooking.
4. Preheat grill to high heat (charcoal preferred for authentic flavor) and oil the grate. Place skewers on the hot grill and cook 3–5 minutes per side, turning to get even char and a medium-rare to medium doneness (adjust time for larger pieces).
5. During the last minute of cooking brush skewers with melted butter or oil to enhance color and sheen. Remove from grill and let rest 3–5 minutes.
6. Garnish with chopped parsley, squeeze additional lemon if desired, and serve immediately with flatbread or rice and raw sliced onion.