Entree: Uzbekistan – Tashkent – Шашлык ➤ Shashlyk (Charcoal-grilled skewered marinated meat, typically lamb, served with onions and flatbread)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1.25–1.5 inch (3–4 cm) cubes
- 1 large (8 oz / 225 g) onion, grated for marinade
- 1 medium (6 oz / 170 g) onion, thinly sliced for serving
- 3 tbsp (45 ml) vegetable oil or sunflower oil
- 2 tbsp (30 ml) white vinegar
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) sweet paprika
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tbsp (15 ml) kosher salt, divided
- 2 cloves garlic, minced
- 1 tbsp (15 ml) plain yogurt (optional, for tenderness)
- 8–10 metal or soaked wooden skewers
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- Lavash or flatbread, for serving

Instructions

1. In a large bowl combine grated onion, oil, vinegar, garlic, yogurt (if using), ground coriander, cumin, paprika, black pepper and 1 tbsp (15 ml) salt. Mix into a smooth marinade.
2. Add lamb cubes to the marinade, toss to coat thoroughly, cover and refrigerate at least 3 hours and preferably overnight to tenderize and flavor.
3. If using wooden skewers, soak them in water 30 minutes before grilling. Preheat grill or broiler to high heat; if using charcoal, prepare medium-high glowing coals.
4. Thread marinated lamb onto skewers, leaving a little space between pieces for even cooking.
5. Season the lamb lightly with remaining 1 tbsp (15 ml) salt and brush with a little oil. Place skewers over the hot grill and cook 8–12 minutes total, turning every 2–3 minutes, until the exterior is charred in spots and the interior reaches desired doneness (medium-rare to medium is traditional for lamb).
6. Remove skewers and let rest 3–5 minutes. Serve hot with thinly sliced raw onions, chopped cilantro or parsley, and warm lavash or flatbread.