Entree: Azerbaijan – Caspian Azerbaijan – Shashlik (Skewered marinated lamb cubes grilled over high heat to a smoky, charred finish)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Additional 3 hrs

Total 3 hrs 15 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 2 large onions, one grated (for marinade) and one sliced into rings for serving (approx. 12 oz / 340 g total)
- 3 tbsp (45 ml) white wine vinegar or apple cider vinegar
- 1/4 cup (60 ml) vegetable oil
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground cumin (optional)
- 1 large red bell pepper, cut into large pieces
- 2 medium tomatoes, halved or thickly sliced for grilling
- 1 tsp (2 g) sumac for sprinkling at service (optional)
- 8–10 wooden or metal skewers (if wooden, soak in water 30 minutes)
- Lavash or flatbread for serving (amount as desired)

Instructions

1. In a large bowl combine grated onion, vinegar, vegetable oil, 2 tsp (10 g) salt, black pepper, ground coriander, paprika and cumin. Add the lamb cubes and toss to coat thoroughly. Cover and refrigerate at least 3 hours or preferably overnight to tenderize and flavor the meat.
2. About 30 minutes before cooking, remove the marinated lamb from the refrigerator to come closer to room temperature. Thread lamb cubes onto skewers, leaving a little space between pieces; alternate with bell pepper and tomato pieces if desired.
3. Preheat a charcoal grill or gas grill to high heat (medium–high to high). Oil the grates well. Grill skewers 8–12 minutes, turning every 2–3 minutes, until exterior is nicely charred and interior reaches desired doneness (medium rare to medium is typical for shashlik).
4. Remove skewers and let rest 3–5 minutes. Sprinkle with sumac if using, and serve hot with sliced raw onion rings, lavash or flatbread, and grilled tomato and pepper.