Shashlik
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The Tale of Shashlik
Story updated
Shashlik, skewered and grilled marinated meat, entered Central Asian and Russian cuisine from the Caucasus — the word itself derives from a Crimean Tatar term for skewer. In Kazakhstan it became a beloved staple of outdoor gatherings and celebrations, its adoption shaped by the region's long nomadic and trade history across the steppe.
Ingredients
Scale:· 4 servings
- 1kg lamb shoulder, cubed
- 2 onions, sliced
- 1/2 cup vinegar or pomegranate juice
- 1 tsp cumin
- 1 tsp coriander powder
- Salt and pepper to taste
- Metal or wooden skewers
- Fresh herbs and sliced onion for garnish
Instructions
- 1Combine the lamb cubes with sliced onions, vinegar or pomegranate juice, cumin, coriander, salt, and pepper in a bowl.
- 2Mix thoroughly, cover, and marinate in the refrigerator for at least 4 hours, ideally overnight.
- 3Thread the marinated lamb cubes onto skewers, alternating with pieces of the marinated onion if desired.
- 4Prepare a grill with hot coals for direct grilling.
- 5Grill the skewers, turning frequently, for about 15-20 minutes until charred outside and cooked to the desired doneness inside.
- 6Baste occasionally with any remaining marinade during the first half of cooking.
- 7Let the skewers rest for a few minutes off the heat.
- 8Serve hot, garnished with fresh herbs and raw sliced onion, alongside flatbread.
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