Entree: Tajikistan – Southern Culinary Region – Шашлик ➤ Shashlik (Skewered marinated grilled meat, typically lamb or beef)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1.5-inch (3.8 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) white vinegar
- 2 large (about 12 oz (340 g)) onions, thinly sliced
- 1.5 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/4 cup (15 g) fresh parsley, chopped
- 1 tsp (2 g) sumac (optional)
- Metal or wooden skewers
- 1 lemon, cut into wedges

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1.5-inch (3.8 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) white vinegar
- 2 large (about 12 oz / 340 g) onions, thinly sliced
- 1.5 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/4 cup (15 g) fresh parsley, chopped
- 1 tsp (2 g) sumac (optional)
- Metal or wooden skewers
- 1 lemon, cut into wedges

Instructions

1. In a large bowl combine vegetable oil, white vinegar, half the sliced onions, salt, black pepper, ground coriander, and ground cumin to make the marinade.
2. Add the lamb cubes to the marinade, toss to coat, cover, and refrigerate for at least 2 hours or preferably overnight to develop flavor.
3. If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.
4. Thread the marinated lamb onto skewers, alternating with remaining onion slices and leaving a little space between pieces for even cooking.
5. Preheat a grill or broiler to high heat (about 450°F / 230°C). Grill the skewers, turning every 2–3 minutes, until nicely charred outside and cooked to desired doneness, about 8–12 minutes for medium.
6. Remove skewers, sprinkle with chopped parsley and optional sumac, serve immediately with lemon wedges and extra sliced raw onions.