Entree: Ukraine – Crimean Tatar Cuisine – Шашлик ➤ Shashlyk (Skewered, marinated and grilled meat from Crimean Tatar tradition)

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 30 min

Cook 15 min

Additional 12 hrs

Total 12 hrs 45 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1½-inch (4 cm) cubes
- 6 oz (170 g) lamb tail fat or fatty lamb belly, cut into 1-inch (2.5 cm) pieces (optional, for basting)
- 2 large onions, about 10 oz (280 g) total, very thinly sliced or coarsely grated
- 4 garlic cloves, minced
- 1/4 cup (60 ml) white wine vinegar
- 1/4 cup (60 ml) sunflower oil or neutral vegetable oil
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet paprika
- 2 bay leaves, crushed
- 1/4 cup (60 ml) water
- 8 metal or soaked wooden skewers
- 1 bunch fresh parsley, roughly chopped (about 1 cup / 30 g)
- 4 lemon wedges
- 1 cup (240 ml) plain yogurt or 1 cup (240 ml) ayran to serve (optional)

Instructions

1. Combine the sliced or grated onions with the salt in a bowl and massage until the onions release their juice. Add the garlic, vinegar, oil, ground coriander, paprika, crushed bay leaves, black pepper, and 1/4 cup (60 ml) water; mix to form the marinade.
2. Add the lamb cubes (and lamb fat pieces if using) to the marinade, toss thoroughly so all pieces are coated, cover, and refrigerate at least 4 hours and up to 12 hours for best flavor.
3. If using wooden skewers, soak them in water for 30 minutes. Thread the marinated lamb onto skewers, alternating with fat pieces if using; leave a little space between cubes for even cooking.
4. Preheat a charcoal or gas grill to high heat (the coals should be hot with a light ash). Oil the grill grates lightly. Place skewers over direct heat and grill, turning every 2–3 minutes and basting occasionally with leftover marinade, until charred outside and cooked through to medium (about 10–15 minutes depending on cube size).
5. Remove skewers and let rest 3–5 minutes. Serve hot with chopped parsley, lemon wedges, raw marinated onions, and optional yogurt or ayran alongside.