Shashlik (Grilled Lamb Skewers) (Şaşlyk)
The Quirky Foodster Team
Ingredients
- Lamb shoulder, cut into 3 cm (1 1/4 in) cubes — 800 g (1 3/4 lb)
- Large onions, one grated and one sliced into rings — 2
- Sunflower oil — 2 tbsp (30 ml)
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Ground cumin — 1/2 tsp
- Lemon, juiced — 1
- Flatbreads and sliced tomatoes, to serve — 4
Method
- Combine the lamb cubes with the grated onion, oil, salt, pepper, cumin and lemon juice in a large bowl and mix well.
- Cover and marinate in the refrigerator for at least 2 hours, or overnight for best flavour.
- Thread the marinated lamb cubes onto skewers, leaving a little space between pieces so they cook evenly.
- Grill over hot charcoal (or a grill pan on high heat), turning every 2–3 minutes, for 12–15 minutes total, until browned outside and just cooked through.
- Rest for 2 minutes, then serve with the sliced onion rings, flatbread and tomatoes.
Introduction: Shashlik, skewers of marinated meat grilled over an open flame, are the ultimate Turkmen street food and
a fixture of outdoor gatherings, sold hot from roadside stalls and bazaars across the country.
Cultural Background: Shashlik, skewers of marinated meat grilled over an open flame, are the ultimate Turkmen street food and
a fixture of outdoor gatherings, sold hot from roadside stalls and bazaars across the country.
Tips: Don't over-marinate with too much lemon juice, or the meat can turn mealy; the amount given is well balanced. Leave a little space between meat pieces on the skewer so heat circulates and browns them evenly.
Variations: Use beef or chicken instead of lamb. Add pieces of bell pepper and onion between the meat on the skewer. This dish is defined by grilled meat; no authentic vegetarian version exists, though grilled vegetable
skewers are sometimes served alongside it at gatherings.
Storage: Refrigerate cooked skewers in an airtight container for up to 2 days.
Reheating: Reheat in a hot dry pan or under a grill for 3–4 minutes, turning, until warmed through.
FAQs:
Q: Can I bake these instead of grilling?
A: Yes, bake at 220°C (425°F) for about 15–18 minutes, though open-flame grilling gives the best flavour.
Q: What cut of lamb works best?
A: Shoulder, with some fat marbling, gives the juiciest result.
Q: How long should I marinate?
A: At least 2 hours, though overnight develops even more flavour.
- Lamb shoulder, cut into 3 cm (1 1/4 in) cubes — 800 g (1 3/4 lb)
- Large onions, one grated and one sliced into rings — 2
- Sunflower oil — 2 tbsp (30 ml)
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Ground cumin — 1/2 tsp
- Lemon, juiced — 1
- Flatbreads and sliced tomatoes, to serve — 4
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