Entree: Russia – Eastern Siberia – шашлык ➤ shashlyk (Skewered marinated grilled chunks of meat)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1–1.5 in (2.5–3.8 cm) cubes
- 2 large onions, approx. 10 oz (280 g), finely grated or thinly sliced
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 ml) white wine vinegar
- 1 tbsp (15 ml) lemon juice
- 1 tsp (6 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet paprika
- 2 tbsp (8 g) fresh parsley, chopped
- 2 tbsp (30 ml) vegetable oil for brushing the grill
- 4 metal skewers or 8 wooden skewers soaked 30 minutes
- 1 lemon, cut into wedges (for serving)
- Optional: 1 red bell pepper, approx. 6 oz (170 g), cut into 1–1.5 in (2.5–3.8 cm) pieces for threading

Instructions

1. In a large bowl combine grated onion, 1/4 cup (60 ml) vegetable oil, vinegar, lemon juice, salt, black pepper, cumin, coriander, paprika, and chopped parsley to form the marinade.
2. Add the lamb cubes to the marinade and toss to coat thoroughly. Cover and refrigerate 4 hours to overnight for best flavor.
3. If using wooden skewers, soak them at least 30 minutes. Preheat grill to medium-high (direct heat).
4. Thread marinated lamb onto skewers, leaving a little space between pieces; if using, alternate with bell pepper pieces.
5. Brush grill grates with 2 tbsp (30 ml) oil. Grill skewers 8–12 minutes, turning every 2–3 minutes, until outside is nicely charred and meat reaches desired doneness (medium is typical).
6. Remove skewers and let rest 5 minutes. Serve hot with lemon wedges and sprinkle with additional chopped parsley.