Entree: Turkmenistan – Northern Culinary Region – Shashlik (Skewered marinated and grilled meat kebabs)

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 3 hrs

Total 3 hrs 15 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, cut into 1–1.5 inch (2.5–3.5 cm) cubes
- 1 large onion, grated or finely chopped, about 8 oz (225 g)
- 1/4 cup (60 ml) white vinegar
- 1/4 cup (60 ml) vegetable oil
- 1 tsp (6 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1.5 g) ground cumin
- 1/2 tsp (1.5 g) paprika
- 2 medium bell peppers, cut into 1.5-inch (3.81 cm) pieces, about 10 oz (280 g)
- 12 oz (340 g) tomatoes or 2 medium tomatoes, halved if large
- 2 tbsp (30 ml) lemon juice (or additional vinegar)
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish
- Metal or soaked wooden skewers sufficient for 4 skewers

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, cut into 1–1.5 inch (2.5–3.5 cm) cubes
- 1 large onion, grated or finely chopped, about 8 oz (225 g)
- 1/4 cup (60 ml) white vinegar
- 1/4 cup (60 ml) vegetable oil
- 1 tsp (6 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1.5 g) ground cumin
- 1/2 tsp (1.5 g) paprika
- 2 medium bell peppers, cut into 1.5-inch pieces, about 10 oz (280 g)
- 12 oz (340 g) tomatoes or 2 medium tomatoes, halved if large
- 2 tbsp (30 ml) lemon juice (or additional vinegar)
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish
- Metal or soaked wooden skewers sufficient for 4 skewers

Instructions

1. In a large bowl combine grated onion, white vinegar, vegetable oil, salt, pepper, coriander, cumin, paprika, and lemon juice. Add lamb cubes and toss to coat. Cover and marinate in the refrigerator 3–6 hours or overnight for best flavor.
2. Soak wooden skewers if using for 30 minutes. Preheat a grill or charcoal to high heat. Thread marinated lamb onto skewers, alternating with pieces of bell pepper and tomato as desired. Grill over direct high heat, turning every 2–3 minutes, until lamb is charred at edges and cooked to desired doneness, about 8–12 minutes total for medium. Rest 5 minutes, garnish with chopped parsley or cilantro, and serve with flatbread, raw sliced onion, and a simple yogurt or tomato sauce.