Entree: Uzbekistan – Samarkand – Shashlik (Charcoal-grilled skewered marinated lamb kebabs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

- 2 lb (900 g) lamb shoulder or leg, trimmed and cut into 1 to 1.5-inch (2.5–3.8 cm) cubes
- 1 large onion, thinly sliced, approx. 8 oz (225 g) divided (half for marinade, half for serving)
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) white vinegar or lemon juice
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander (optional)
- 1/2 tsp (1 g) paprika (optional)
- 8 metal skewers or 12 wooden skewers soaked 30 minutes
- Lemon wedges for serving
- Fresh flat-leaf parsley or cilantro, 1/4 cup (15 g), chopped, for garnish
- Thinly sliced raw onion tossed with a pinch of salt and 1 tsp (5 ml) vinegar for serving

Instructions

1. In a large bowl, combine 1/2 of the thinly sliced onion 112 g (grated or finely chopped if you prefer), 1/4 cup (60 ml) vegetable oil, 2 tbsp (30 ml) white vinegar, 1 tbsp (15 g) salt, 1 tsp (5 g) black pepper, 1 tsp (2 g) ground cumin, and optional spices. Mix to form a marinade.
2. Add the cubed lamb 900 g to the marinade and toss to coat thoroughly. Cover and refrigerate at least 3 hours, preferably overnight, to tenderize and allow flavors to penetrate.
3. If using wooden skewers, soak 12 skewers in water 30 minutes before grilling. Thread marinated lamb onto skewers, leaving a little space between pieces for even cooking.
4. Prepare a hot charcoal grill or a gas grill with high heat and a moderate gap from the flame. Grill the skewers over direct heat, turning every 2–3 minutes, until exterior is well browned and interior reaches desired doneness, about 10–12 minutes for medium depending on cube size.
5. While the shashlik cooks, toss remaining raw sliced onion 112 g with a pinch of salt and 1 tsp (5 ml) vinegar; set aside. Warm flatbread if serving.
6. Remove skewers from the grill and rest 3–5 minutes. Serve hot with lemon wedges, the dressed raw onions, chopped parsley 15 g, and flatbread.