Entree: Kazakhstan – Southern Kazakhstan – шашлык ➤ shashlyk (Skewered marinated and charcoal-grilled meat kebabs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 4 hrs

Total 4 hrs 20 min

Ingredients

- 2 lb (900 g) lamb leg, trimmed and cut into 1–1.5 in (2.5–3.8 cm) cubes
- 1 large onion, grated or thinly sliced, about 8 oz (225 g)
- 3 tbsp (45 ml) white vinegar
- 3 tbsp (45 ml) vegetable or sunflower oil
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or flat-leaf parsley
- 1/2 tsp (1 g) ground coriander (optional)
- 1/4 tsp (1 g) red pepper flakes or to taste (optional)
- Wooden or metal skewers (if wooden, soak 30 minutes)
- Sumac or thinly sliced raw onion for serving
- Flatbread or lavash for serving (optional)

Instructions

1. In a large bowl combine the grated onion, vinegar, oil, minced garlic, cumin, paprika, salt, pepper, chopped cilantro, and ground coriander if using. Mix to form a marinade.
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 wooden skewers, soak them in water for 30 minutes. Thread the marinated lamb onto skewers, leaving small gaps between pieces for even cooking.
4. Preheat a charcoal or gas grill to medium-high heat (hot coals or a strong steady flame). Brush the grill grates with oil.
5. Grill the skewers 8–12 minutes, turning every 2–3 minutes until the exterior is charred in spots and the meat reaches desired doneness (about 140–150°F/60–65°C for medium). Baste occasionally with any remaining marinade or a little oil to prevent drying.
6. Remove skewers and let rest 5 minutes. Sprinkle with sumac or serve with thinly sliced raw onion and warm flatbread. Serve hot.