Entree: Kyrgyzstan – Southern Culinary Region – Шашлык ➤ Shashlyk (Skewered, marinated chunks of lamb grilled over charcoal)

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 15 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1½-inch (3–4 cm) cubes
- 2 large onions, thinly sliced (about 10 oz / 280 g total)
- 1/4 cup (60 ml) white vinegar
- 3 tbsp (45 ml) vegetable oil or sunflower oil
- 1 tsp (6 g) salt, or to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin (optional, for regional aroma)
- 1 tsp (2 g) ground coriander (optional)
- 1 red bell pepper, cored and cut into 1½-inch (3–4 cm) pieces (optional)
- 12 metal skewers or soaked bamboo skewers
- Lemon wedges for serving
- 2 tbsp (8 g) chopped fresh cilantro or dill for garnish

Instructions

1. In a large bowl combine sliced onions, vinegar, vegetable oil, salt, pepper, and optional spices. Add the lamb cubes and toss until well coated. Press a plate over the meat and refrigerate to marinate for 2–8 hours (overnight for deeper flavor).
2. If using wooden skewers, soak them at least 30 minutes. Thread lamb cubes onto skewers, alternating with pieces of red bell pepper and a bit of sliced onion if desired, leaving space so heat circulates.
3. Preheat a charcoal grill to high heat with a bed of hot coals or heat a gas grill to high. Grill the skewers 8–12 minutes, turning every 2–3 minutes, until a good char forms and meat reaches desired doneness (medium rare to medium is traditional).
4. Transfer to a platter and let rest 3–5 minutes. Serve with lemon wedges and a sprinkle of chopped cilantro or dill, alongside flatbread or simple raw sliced onions if desired.