Entree: Azerbaijan – Nakhchivan – Shashlik (Marinated skewered and grilled chunks of meat, typically lamb, served with grilled vegetables and onion salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 3 hrs

Total 3 hrs 35 min

Ingredients

- 2.2 lb (1 kg) boneless lamb shoulder or leg, cut into 1 to 1.25-inch cubes (approx. 1 in / 2.5 cm pieces)
- 1 1/4 cups (300 ml) plain yogurt (optional for tenderness) or 2 tbsp (30 ml) white vinegar
- 1 large onion, grated or very finely chopped, about 8 oz (225 g)
- 3 tbsp (45 ml) vegetable oil or sunflower oil
- 2 tbsp (30 ml) pomegranate molasses or 1 tbsp (15 ml) white vinegar (optional, regional preference)
- 2 tsp (10 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 1 tsp (5 ml) ground coriander (optional)
- 1 tsp (5 ml) ground cumin (optional)
- 1 tsp (5 ml) sumac (for sprinkling)
- 1 large red bell pepper, cut into large pieces for grilling (about 8 oz / 225 g)
- 1 large tomato, halved or thick-sliced for grilling (about 6 oz / 175 g)
- 8 metal or soaked wooden skewers
- 4 flatbreads or lavash, for serving
Onion-sumac salad (Achik-chuchuk style)
- 1 red onion, thinly sliced into rings, about 4 oz (115 g)
- 1 tbsp (15 ml) white vinegar
- 1/2 tsp (2.5 ml) sumac
- 1/2 tsp (2.5 ml) salt
- 2 tbsp (30 ml) chopped fresh parsley
- Lemon wedges, for serving

Instructions

1. In a large bowl combine yogurt (or vinegar), grated onion, oil, pomegranate molasses (if using), salt, pepper, coriander and cumin. Add the lamb cubes and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 3 hours and up to overnight.
2. Prepare the onion-sumac salad by tossing the sliced onion with vinegar, sumac, salt and parsley; let rest while preparing the grill so flavors mellow.
3. If using wooden skewers, soak them in water 30 minutes. Preheat a charcoal grill or gas grill to high heat (medium-high to hot, about 425–500°F / 220–260°C). Oil the grill grates.
4. Thread marinated lamb cubes onto skewers, leaving a little space between pieces; alternate with bell pepper and tomato pieces if desired.
5. Grill skewers over direct heat, turning every 2–3 minutes, until a good char forms and the lamb is cooked to medium (about 8–12 minutes total, depending on cube size). Baste occasionally with any reserved marinade (do not reuse marinade that touched raw meat without boiling).
6. Remove skewers and rest 3–5 minutes. Sprinkle with sumac and additional salt to taste.
7. Serve shashlik hot with flatbreads, grilled peppers and tomatoes, the onion-sumac salad and lemon wedges.