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Uzbek Shashlik
Uzbek Shashlik is a quintessential Uzbek barbecue dish, featuring marinated cubes of meat grilled to perfection. Traditionally made with lamb or beef, it's known for its tender texture and smoky flavor, often enhanced by lamb tail fat and a simple yet effective marinade.
ð§ ææ
- 1 kg Beef sirloin or lamb leg(cut into 3-4 cm cubes, include some fat)
- 3 large Onions(thinly sliced)
- 600 ml Sparkling water
- 1 tbsp Cumin seeds
- 1 tbsp Coriander seeds
- 1 tsp Red pepper flakes
- 1 tsp Black pepper(freshly ground)
- 1 tbsp Salt
- 100 g Lamb tail fat (optional)(cut into cubes for skewering)
ðšâð³ äœãæ¹
- 1
In a large bowl, combine the meat, sliced onions, cumin seeds, coriander seeds, red pepper flakes, black pepper, and salt. Gently mash the onions with your hands to release their juices.
- 2
Pour in the sparkling water and mix everything thoroughly. Cover the bowl and marinate in a cool place for at least 5 hours, or preferably overnight in the refrigerator.
- 3
When ready to cook, thread the marinated meat onto skewers, alternating with cubes of lamb tail fat if using. Ensure pieces are not too tightly packed.
- 4
Grill the skewers over hot coals (or under a broiler/grill pan) for about 10-15 minutes, turning frequently, until the meat is browned and cooked through.
- 5
While the shashlik is grilling, prepare a simple onion salad by slicing more onions thinly, mashing them with a pinch of salt and a splash of white vinegar, then rinsing under cold water. Serve the shashlik hot with the onion salad.
ð¡ ããã®ã³ã
- âUsing sparkling water helps to tenderize the meat.
- âDon't over-marinate with acidic ingredients like vinegar, as it can toughen the meat.
- âEnsure your grill or coals are hot for a good sear.
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- Chicken or other types of meat can be used.
- Add chunks of bell pepper or tomato to the skewers.