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Shashlik

Name: Shashlik
Total time: 40 min
Yield: Serves 4
Cuisine: Uzbekistan
Ingredients: 600g Lamb; 2 Onion; 2 tsp Cumin Seeds; 1 tsp Ground Coriander; 1 1/2 tsp Salt; 1/2 tsp Black Pepper; 2 tbsp Vinegar; 8 Bamboo skewers

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Lamb marinated in cumin and onion, skewered, and grilled over charcoal — Central Asian kebabs.

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📖 The Story Behind This Dish

Shashlik is a skewered grilled meat dish loved from Central Asia through the Caucasus to Russia. In Uzbekistan the classic is lean lamb alternated with fat, seasoned with cumin and onion and grilled over charcoal. When done, it's topped with a heap of raw onion slices sharpened with vinegar and eaten with non.

🌆 Where it's eaten: On a street corner at dusk, smoke billows from a long charcoal grill as the cook fans the coals and turns dozens of skewers.

🥕 Ingredients (serves 4)

Lamb 600g
Onion 2
Cumin Seeds 2 tsp
Ground Coriander 1 tsp
Salt 1 1/2 tsp
Black Pepper 1/2 tsp
Vinegar 2 tbsp
Bamboo skewers 8

👩‍🍳 Instructions

Cut the lamb into 3cm cubes. Grate 1 onion.
Rub the lamb with the grated onion, cumin seeds, ground coriander, salt, and pepper and marinate at least 2 hours.
Slice the remaining onion into thin rings and dress with vinegar and a little salt.
Thread the meat onto bamboo skewers and grill over charcoal or under a grill until browned on the outside.
Turn to cook through, about 10–12 minutes in total.
Plate and top with plenty of the vinegared onion.

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