Entree: Russia – Caucasus Russia – шашлык ➤ shashlyk (Skewered, marinated and grilled chunks of meat, traditionally lamb, from the Caucasus)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 4 hrs

Total 4 hrs 15 min

Ingredients

- 2 lb (900 g) boneless lamb shoulder, trimmed and cut into 1½-inch (4 cm) cubes
- 2 large yellow onions, grated or finely blended to a pulp, about 10 oz (280 g)
- 1/2 cup (120 ml) white wine vinegar
- 1/3 cup (80 ml) vegetable oil
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (15 g) coarse salt
- 1 bay leaf, crushed (optional)
- 1 large red onion, thinly sliced for serving, about 5 oz (140 g)
- 2 tbsp (30 ml) pomegranate molasses or 1 tbsp (15 ml) lemon juice (optional, for finishing)
- Fresh parsley, 1/4 cup (15 g) chopped
- 8–10 metal or soaked wooden skewers
- Lavash or flatbread for serving

Instructions

1. In a large bowl combine grated onions, vinegar, oil, ground coriander, paprika, black pepper, salt, and crushed bay leaf if using; whisk until uniform.
2. Add lamb cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 4 hours or preferably overnight to tenderize and flavor the meat.
3. If using wooden skewers, soak them in water 30 minutes before grilling. Thread marinated lamb onto skewers, leaving small gaps between pieces for even cooking.
4. Preheat grill or charcoal to high heat (medium-high for gas), clean and oil grates. Remove excess marinade from skewers to avoid flare-ups.
5. Grill shashlik over direct heat, turning every 2–3 minutes, until well charred on edges and cooked to desired doneness, about 10–12 minutes for medium. Baste lightly with remaining marinade or oil if needed.
6. While grilling, toss thinly sliced red onion with chopped parsley and a pinch of salt; dress with a little vinegar or lemon juice if desired.
7. Remove skewers from grill and rest 3 minutes. Drizzle with pomegranate molasses or lemon juice if using.
8. Serve hot shashlik with onion salad, chopped parsley, and lavash or flatbread.