Street Food
Kazakh Shashlik (Grilled Meat Skewers)
Ingredients
- 1 kg (2.2 lb) lamb shoulder, cut into 3 cm (1.2 inch) cubes
- 2 large onions, sliced, plus 1 grated for marinade
- 100 ml (1/3 cup) plain yogurt or kefir
- 2 tbsp (30 ml) vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground coriander
- 2 tbsp vegetable oil
Method
- Combine the cubed lamb with the grated onion, yogurt, vinegar, salt, pepper and coriander in a large bowl.
- Mix thoroughly to coat every piece, then cover and marinate in the refrigerator for at least 4 hours, ideally overnight.
- Thread the marinated meat onto skewers, alternating with a few pieces of sliced onion.
- Prepare a charcoal grill until the coals are glowing with a light ash coating.
- Grill the skewers over medium-high heat, turning frequently, for 12-15 minutes until charred outside and cooked through but still juicy.
- Brush lightly with oil during grilling to prevent drying out.
- Serve hot with fresh onion, herbs, and flatbread.
Introduction: Shashlik are marinated meat skewers grilled over open charcoal, a widely loved street food and outdoor cooking tradition found at markets, roadside stalls and family picnics across Kazakhstan.
Cultural Background: Shashlik are marinated meat skewers grilled over open charcoal, a widely loved street food and outdoor cooking tradition found at markets, roadside stalls and family picnics across Kazakhstan. Marinating the meat, often in onion, vinegar or fermented milk, tenderises it and adds tang before it is charred over smoky coals.
Tips: Cut the meat pieces evenly so they cook at the same rate on the skewer. Allow the coals to burn down to a steady glow rather than an open flame to avoid burning the exterior.
Variations: A version using chicken thigh is common and cooks slightly faster than lamb. Some regions marinate the meat overnight in fermented milk (katyk) rather than yogurt.
Storage: Refrigerate cooked skewers in an airtight container for up to 2 days.
Reheating: Reheat briefly on a hot grill or in a covered pan to restore some char; avoid overcooking, which toughens the meat.
FAQs:
Q: What is the best cut of lamb for shashlik?
A: Shoulder is ideal, as it has enough fat marbling to stay juicy over the high heat of the grill.
Q: Why is yogurt or kefir used in the marinade?
A: The mild acidity helps tenderise the meat while adding a subtle tang that balances the smokiness from grilling.
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