Shashlik with Non
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The Tale of Shashlik with Non
Shashlik, skewered grilled meat, takes its name from the Crimean Tatar word for skewer and reflects a shared Caucasus, Central Asian, and Ottoman Turkic grilling tradition. In Uzbekistan it's paired with non, the round tandoor-baked bread that has anchored Central Asian meals for centuries.
Ingredients
Scale:· 4 servings
- 800g lamb, cubed with some fat
- 1 onion, sliced
- 1 tsp cumin
- 1 tsp coriander
- salt and pepper to taste
- non (Uzbek flatbread) to serve
- sliced onion and herbs for garnish
Instructions
- 1Combine the lamb cubes with sliced onion, cumin, coriander, salt and pepper in a bowl, mixing well to coat.
- 2Cover and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
- 3Thread the marinated lamb onto flat metal skewers, alternating lean meat with pieces of fat for juiciness.
- 4Grill the skewers over hot charcoal, turning frequently, until charred on the outside and cooked to your liking, about 10-12 minutes.
- 5Warm the non flatbread over the coals briefly.
- 6Serve the skewers hot alongside the warm flatbread, garnished with fresh sliced onion and herbs.
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