Uzbek Lamb Skewers with Onion Marinade

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These Uzbek-style lamb skewers showcase Central Asia's love of simple, high-quality meat kissed by smoke. A raw onion juice marinade tenderizes the lamb while a whisper of cumin and black pepper lets its natural flavor shine. The result is juicy, charred cubes of meat traditionally served with raw onion, sumac, and warm flatbread.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 10 gCarbs
• 2 gFiber
• 4 gSugar
• 33 gProtein
• 620 mgSodium
• 520 mgPotassium
• 55 mgCalcium
• 3.5 mgIron
• 8 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the Lamb and Marinade

• 1.5 lb (700 g) boneless lamb shoulder, trimmed and cut into 1.5-inch cubes
• 2 large yellow onions, grated on a box grater
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 tablespoon white vinegar or fresh lemon juice
• 3 oz (85 g) lamb tail fat (kurdyuk), cut into 1-inch pieces (optional)
• 2 tablespoons neutral oil, for brushing

For Serving

• 1 large red onion, thinly sliced into rings
• 2 teaspoons sumac
• 1/4 cup fresh cilantro or dill, roughly chopped
• Warm Uzbek flatbread (non) or pita, for serving

Directions

1. Squeeze the grated onions through a cheesecloth or your fist into a bowl, reserving about 1/2 cup of onion juice; discard the solids or save them for another use.
2. In a large bowl, combine the lamb cubes, salt, black pepper, cumin, vinegar, and the reserved onion juice. Toss well, cover, and refrigerate for 2 to 4 hours (or up to overnight) so the onion juice tenderizes the meat.
3. If using wooden skewers, soak them in water for at least 30 minutes. Drain the lamb, discarding the marinade.
4. Thread the lamb cubes onto metal or soaked wooden skewers, folding each piece accordion-style so it holds its shape. If using tail fat, alternate one piece of fat between every two or three pieces of meat.
5. Prepare a charcoal grill for high, direct heat (about 450 to 500°F). Lightly brush the skewers with oil and let them sit at room temperature for 10 minutes.
6. Place the skewers directly over the hottest part of the coals. Grill for 3 to 4 minutes per side, turning often, until deeply charred on the outside and just cooked to medium inside (internal temperature 145°F).
7. Meanwhile, toss the sliced red onion with the sumac and a pinch of salt in a small bowl; let it macerate for 5 minutes so the sumac stains the onion pink and softens its bite.
8. Transfer the skewers to a platter, loosely cover with foil, and let rest for 5 minutes to redistribute the juices.
9. Slide the lamb off the skewers onto a warm platter, pile the sumac onions alongside, scatter with herbs, and serve immediately with warm flatbread.

Cook’s Notes

• Traditional shashlik uses little more than salt, black pepper, and onion juice; resist over-spicing so the lamb flavor stays front and center.
• If you can't find kurdyuk (tail fat), substitute with a few pieces of beef suet or simply leave it out and brush the skewers with oil before grilling.
• A screaming-hot grill is essential; lower heat will stew the lamb rather than sear it. Lump charcoal gives the cleanest smoke flavor.
• Marinate longer for more tang and tenderization, but if you go past 8 hours the onion can turn the meat mushy.
• Sumac on the raw onions is the classic Uzbek accompaniment and brightens every bite — don't skip it.

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