Entree: Russia – Buryat & Lake Baikal – Бурятский шашлык ➤ Buryatskiy shashlyk (Skewered and grilled marinated pieces of lamb typical of the Buryat Lake Baikal region)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 16 min

Additional 4 hrs

Total 4 hrs 15 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1½-inch (3–4 cm) cubes
- 4 oz (115 g) pork or lamb fat, diced into small cubes
- 2 large onions, about 12 oz (340 g), thinly sliced
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) white vinegar
- 1 tsp (6 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 2 bay leaves, crumbled
- 1 tbsp (15 ml) water (optional, to loosen marinade)
- Metal or wooden skewers (if wooden, soaked in water)
- Fresh parsley for garnish
- Raw sliced onion and hearty flatbread to serve

Instructions

1. In a large bowl combine sliced onions, vegetable oil, vinegar, salt, black pepper, cumin, crumbled bay leaves, and 1 tbsp (15 ml) water if using; mix to make a loose marinade. Add the lamb cubes and diced fat, tossing to coat thoroughly. Cover and refrigerate at least 4 hours or overnight for best flavor.
2. Preheat a charcoal grill or a heavy-duty grill pan to medium-high heat with a bed of hot coals or high direct heat; oil the grates lightly.
3. Thread the marinated lamb pieces onto skewers, alternating meat with pieces of diced fat so that each skewer has some fat interspersed to baste the meat while cooking.
4. Place skewers over the heat and grill, turning every 2–3 minutes, until well charred on the outside and cooked through to desired doneness, about 12–16 minutes total depending on heat and cube size.
5. Transfer skewers to a platter and let rest 5 minutes. Slide meat off skewers or serve on the sticks.
6. Serve hot with raw sliced onion, chopped parsley, and flatbread. Offer extra salt or a simple yogurt dip if desired.