Entree: Russia – St. Petersburg & Northwest – Шашлык ➤ Shashlyk (Skewered and grilled marinated chunks of meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 35 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 1 large onion, grated or thinly sliced
- 1/4 cup (60 ml) white vinegar
- 3 tbsp (45 ml) sunflower oil
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2 g) ground black pepper
- 1 1/2 tsp (9 g) kosher salt
- 2 bay leaves, crushed
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) chopped fresh parsley
- 8-10 wooden skewers, soaked in water 30 minutes before grilling
- 1 lemon, cut into wedges for serving

Instructions

1. In a large bowl combine grated onion, white vinegar, sunflower oil, cumin, paprika, black pepper, salt, crushed bay leaves, and lemon juice. Mix to a loose marinade.
2. Add the lamb cubes to the marinade and toss to coat thoroughly. Cover and refrigerate at least 4 hours, preferably overnight, turning occasionally.
3. When ready to cook, thread marinated lamb onto soaked skewers, leaving a small gap between pieces for even cooking.
4. Preheat a grill or heavy cast-iron pan to high heat. Oil the grates or pan lightly.
5. Grill skewers 3–4 minutes per side, turning once or twice, until a deep char forms and the interior is cooked to desired doneness (medium-rare to medium recommended for lamb).
6. Remove skewers and let rest 5 minutes. Sprinkle chopped parsley over the meat and serve with lemon wedges and fresh rye or flatbread.