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Loading...A classic skewered lamb dish from Russia's Caucasus mountains, this shashlik uses a simple onion-and-vinegar marinade to tenderize the meat and build deep savory flavor. Grilled over high heat until the edges char and the centers stay juicy, it is traditionally served with raw onion, fresh herbs, and flatbread.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 460 kcalCalories
- 28 gFat
- 11 gSaturated Fat
- 7 gCarbs
- 2 gFiber
- 3 gSugar
- 40 gProtein
- 620 mgSodium
- 640 mgPotassium
- 45 mgCalcium
- 3.8 mgIron
- 6 mgVitamin C
- 15 mcgVitamin A
Ingredients
For the lamb and marinade
- 2.5 lb boneless lamb shoulder, cut into 1.5-inch cubes
- 2 large yellow onions, 1 grated and 1 thinly sliced
- 3 tbsp red wine vinegar
- 2 tbsp olive oil
- 1.5 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp ground coriander
- 0.5 tsp ground cumin
For serving
- 1 large red onion, sliced into thin rings
- 2 tbsp chopped fresh parsley and dill, mixed
- 2 tbsp pomegranate seeds (optional)
- 1 tsp sumac, for sprinkling
- Warm lavash or flatbread, to serve
Directions
- In a large non-reactive bowl, combine the grated onion with its juice, vinegar, olive oil, salt, pepper, coriander, and cumin. Stir well to dissolve the salt.
- Add the lamb cubes and the sliced yellow onion to the bowl. Massage the marinade into the meat for 2-3 minutes, then cover and refrigerate for 4 to 12 hours.
- If using wooden skewers, soak them in water for at least 30 minutes. Thread 5-6 lamb cubes onto each skewer, leaving small gaps between pieces so heat can circulate.
- Prepare a charcoal or gas grill for direct high heat, about 450°F. Clean and oil the grates well to prevent sticking.
- Place the skewers on the hottest part of the grill. Cook for 3-4 minutes per side, turning 3-4 times total, until the exterior is well charred and the lamb reaches an internal temperature of 145°F for medium.
- Let the skewers rest on a tray for 5 minutes so the juices redistribute through the meat.
- Toss the red onion rings with the sumac and a pinch of salt. Slide the lamb off the skewers onto a platter, scatter with herbs and pomegranate seeds, and serve immediately with the sumac onions and warm flatbread.
Cook’s Notes
- Choose lamb shoulder over leg for the best balance of fat and tenderness; the marbling keeps the kebabs juicy on the grill.
- Marinate overnight whenever possible, the onion enzymes and vinegar noticeably tenderize the meat and deepen flavor.
- Traditional Caucasian shashlik uses wide flat metal skewers that conduct heat into the meat more evenly than round ones.
- Always pull cooked skewers off the grill and let them rest a few minutes before serving; the juices need time to settle or they will run onto the plate.
- Serve with a cold cucumber-yogurt sauce on the side if you want to balance the smoky char with something cooling.
