Kyrgyz Lamb Shashlik
Tender, marinated lamb skewers grilled to perfection, a quintessential dish enjoyed during celebrations and gatherings in Kyrgyzstan. The marinade, often featuring onion and spices, tenderizes the meat and imparts a rich flavor.
🧂 Ingredients
- 1.5 kg Lamb shoulder(cut into 1.5-inch cubes)
- 3 large Yellow onions(1 thinly sliced for marinade, 2 cut into wedges for skewers)
- 4 cloves Garlic(minced)
- 1/4 cup Vegetable oil
- 2 tbsp Red wine vinegar
- 1 tsp Cumin seeds(toasted and ground)
- 1 tsp Coriander seeds(toasted and ground)
- 1.5 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 2 medium Tomatoes(cut into wedges for skewers)
- 2 medium Bell peppers(any color, cut into chunks for skewers)
👨🍳 Instructions
- 1
In a large bowl, combine lamb cubes, thinly sliced onions, minced garlic, vegetable oil, red wine vinegar, ground cumin, ground coriander, salt, and pepper. Mix well to coat the lamb evenly.
💡 Tip: Ensure all lamb pieces are well-coated with the marinade. - 2
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the lamb to tenderize.
- 3
Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
💡 Tip: Ensure the grill grates are clean and oiled to prevent sticking. - 4
Thread the marinated lamb cubes onto the skewers, alternating with onion wedges, tomato wedges, and bell pepper chunks.
💡 Tip: Do not pack the ingredients too tightly on the skewers; allow for even cooking. - 5
Grill the skewers for 12-15 minutes, turning occasionally, until the lamb is cooked through and nicely charred on all sides.
💡 Tip: Internal temperature for medium-rare lamb should be around 135°F (57°C). - 6
Remove from grill and let rest for a few minutes before serving. Serve hot with flatbread or rice.
💡 Pro Tips
- ✓Marinating overnight yields the most tender and flavorful results.
- ✓Don't overcook the lamb; it should be juicy and tender.
- ✓Adjust spice levels to your preference.
🔄 Variations
- Add chunks of zucchini or eggplant to the skewers.
- Use a mix of lamb and beef for the shashlik.
- For a spicier marinade, add a pinch of red pepper flakes.