Entree: Tajikistan – Northern Culinary Region – Шашлиқ ➤ Shashliq (Skewered marinated grilled meat, typically lamb or beef, cooked over an open flame)

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 8 hrs

Total 8 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 1.5-inch (4 cm) cubes
- 1 large red onion, grated (about 5 1/4 oz (150 g))
- 1 large white onion, grated (about 5 1/4 oz (150 g))
- 3 tbsp (45 ml) white vinegar
- 1/4 cup (60 ml) vegetable oil
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 1/4 cup (60 ml) water (to loosen marinade if needed)
- 2 medium bell peppers, cut into large pieces (about 10 5/8 oz (300 g))
- 2 medium tomatoes, halved or large wedges (about 10 5/8 oz (300 g))
- 8–10 metal skewers or wooden skewers soaked for 30 minutes
- Fresh cilantro or parsley for garnish

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1.5-inch (4 cm) cubes
- 1 large red onion, grated (about 150 g)
- 1 large white onion, grated (about 150 g)
- 3 tbsp (45 ml) white vinegar
- 1/4 cup (60 ml) vegetable oil
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 1/4 cup (60 ml) water (to loosen marinade if needed)
- 2 medium bell peppers, cut into large pieces (about 300 g)
- 2 medium tomatoes, halved or large wedges (about 300 g)
- 8–10 metal skewers or wooden skewers soaked for 30 minutes
- Fresh cilantro or parsley for garnish

Instructions

1. In a large bowl combine grated onions, vinegar, oil, cumin, coriander, black pepper, salt, tomato paste, and water; mix into a loose marinade.
2. Add lamb cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for 4–8 hours or overnight for best flavor.
3. If using wooden skewers, soak them 30 minutes before grilling. Preheat grill to medium-high (direct heat) or heat a heavy grill pan until very hot.
4. Thread lamb cubes onto skewers, alternating with pieces of bell pepper and tomato if using, leaving a little space between pieces for even cooking.
5. Oil the grill grates lightly. Grill skewers 8–12 minutes, turning every 2–3 minutes, until outside is charred in spots and internal temperature reaches 145–160°F (63–71°C) depending on desired doneness.
6. Remove skewers and let rest 5 minutes. Sprinkle with additional salt if needed and garnish with chopped cilantro or parsley before serving.