Entree: Azerbaijan – Central Culinary Region – Shashlik (Skewered marinated grilled meat, typically lamb or beef, cooked over an open flame)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1–1.5 in (2.5–3.8 cm) cubes
- 1 large onion, grated (approx. 8 oz / 225 g)
- 3 tbsp (45 ml) white vinegar
- 3 tbsp (45 ml) sunflower oil or vegetable oil
- 1 1/2 tsp (8 g) coarse salt
- 1 tsp (5 g) ground black pepper
- 1 tsp (2 g) ground sumac
- Pinch (0.5 g) saffron threads, soaked in 1 tbsp (15 ml) warm water
- 2 tbsp (30 ml) plain yogurt (optional, for extra tenderness)
- 8–10 metal or soaked wooden skewers
- 2 tbsp (30 ml) vegetable oil for brushing during grilling
- 2 tomatoes, halved (for grilling)
- 1 lemon, cut into wedges, for serving
- Fresh flat-leaf parsley for garnish

Instructions

1. In a large bowl combine grated onion, vinegar, 3 tbsp oil, saffron with its soaking water, salt, pepper, sumac, and yogurt if using. Stir to make a dressing.
2. Add lamb cubes to the marinade, toss to coat thoroughly, cover, and refrigerate 3–6 hours or overnight for best flavor.
3. Thread marinated lamb onto skewers, leaving small gaps between pieces; also thread tomato halves on separate skewers if desired.
4. Preheat a grill or charcoal to medium-high heat (hot coals). Brush skewers with 2 tbsp oil and grill over direct heat, turning every 2–3 minutes, until exterior is nicely charred and internal temperature reaches 145°F (63°C) for medium, about 8–12 minutes total depending on heat and cube size.
5. Remove skewers and let rest 5 minutes. Serve hot with lemon wedges and chopped parsley, optionally with lavash or flatbread and grilled tomatoes.