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Kazakh Lamb Kuyrdak Shashlik
A flavorful variation of Kuyrdak, this dish features tender lamb cubes marinated and skewered, then grilled to perfection, offering a smoky aroma and rich taste.
🧂 Ingrédients
- 800 g Lamb shoulder(cut into 2.5 cm cubes)
- 2 medium Onion(thinly sliced)
- 4 cloves Garlic(minced)
- 1 tsp Coriander seeds(crushed)
- 1 tsp Cumin seeds(crushed)
- 1 tsp Black pepper(freshly ground)
- 1.5 tsp Salt
- 3 tbsp Vegetable oil
- 0.5 cup Fresh dill(chopped, for garnish)
- 0.5 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
In a large bowl, combine lamb cubes, sliced onions, minced garlic, crushed coriander and cumin seeds, black pepper, and salt. Toss to coat evenly.
💡 Conseils de pro: Ensure onions are thinly sliced to marinate well. - 2
Add vegetable oil to the lamb mixture and toss again. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
- 3
Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
💡 Conseils de pro: Soaking skewers is crucial for grilling. - 4
Thread the marinated lamb cubes onto the skewers, alternating with pieces of onion if desired.
- 5
Grill the skewers for 10-15 minutes, turning occasionally, until the lamb is cooked through and has a nice char.
💡 Conseils de pro: Internal temperature should reach 63°C (145°F) for medium-rare. - 6
Remove skewers from the grill and let them rest for a few minutes. Garnish with fresh chopped dill and parsley before serving.
💡 Conseils de pro
- ✓Use good quality lamb shoulder for tenderness.
- ✓Adjust spice levels according to your preference.
- ✓Serve with flatbread or a fresh salad.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add bell pepper or zucchini pieces to the skewers.
- Marinate with a tablespoon of yogurt for extra tenderness.