Entree: Kyrgyzstan – Northern Culinary Region – Шашлык ➤ Shashlyk (Skewered marinated chunks of meat grilled over charcoal, a Central Asian kebab)

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 4 hrs

Total 4 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1 to 1.5 in (2.5–3.8 cm) cubes
- 1 large onion, grated or very finely chopped (about 8 oz (225 g))
- 3 tbsp (45 ml) white vinegar or apple cider vinegar
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) sea salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) ground cumin (optional, traditional regional note)
- 1/4 tsp (1 g) ground coriander (optional)
- 1 red bell pepper, cut into large pieces for skewering (optional)
- 8–10 metal or soaked wooden skewers
- Lemon wedges and thinly sliced raw onion tossed with a pinch of salt for serving

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1 to 1.5 in (2.5–3.8 cm) cubes
- 1 large onion, grated or very finely chopped (about 8 oz / 225 g)
- 3 tbsp (45 ml) white vinegar or apple cider vinegar
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) sea salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) ground cumin (optional, traditional regional note)
- 1/4 tsp (1 g) ground coriander (optional)
- 1 red bell pepper, cut into large pieces for skewering (optional)
- 8–10 metal or soaked wooden skewers
- Lemon wedges and thinly sliced raw onion tossed with a pinch of salt for serving

Instructions

1. Marinate the meat: Combine the grated onion, vinegar, vegetable oil, salt, pepper, and optional spices in a bowl. Add the cubed lamb and mix thoroughly so the onion and marinade coat every piece. Cover and refrigerate for at least 4 hours or overnight for best flavor, pressing occasionally so the onion releases its juices into the meat.
2. Skewer and grill: Preheat a charcoal grill or heavy grill pan until very hot. Thread lamb cubes onto skewers, alternating with pieces of red pepper if using. Grill over direct high heat, turning to char evenly, about 8–12 minutes total for medium doneness (longer if you prefer well done), basting occasionally with leftover marinade or a little oil. Rest 3–5 minutes, then serve with lemon wedges and salted sliced onions.