Uzbek Shashlik Marinade for Lamb
A classic marinade that tenderizes lamb and infuses it with aromatic spices, perfect for grilling succulent shashlik.
🧂 Ingredients
- 1 kg Lamb(cubed for shashlik)
- 3 large Onions(thinly sliced or grated)
- 200 ml Kefir or Yogurt(plain, full-fat)
- 2 tbsp Lemon juice
- 1 tbsp Cumin seeds
- 1 tsp Coriander seeds(crushed)
- 1 tsp Black pepper(freshly ground)
- 1 tsp Salt(or to taste)
- 2 tbsp Fresh dill(chopped (optional))
- 2 tbsp Fresh parsley(chopped (optional))
👨🍳 Instructions
- 1
In a large bowl, combine the sliced or grated onions. If slicing, gently rub the onions between your hands to release their juices.
💡 Tip: Rubbing onions helps extract maximum flavor and juice. - 2
Add the kefir or yogurt, lemon juice, cumin seeds, crushed coriander seeds, salt, and black pepper to the bowl with the onions. Mix well to create the marinade base.
- 3
Add the cubed lamb to the marinade. Ensure each piece is well coated. If using, stir in the chopped fresh dill and parsley.
💡 Tip: Use your hands to ensure even coating of the lamb. - 4
Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the lamb to tenderize.
💡 Tip: Marinating overnight yields the best results. - 5
When ready to grill, thread the marinated lamb onto skewers, alternating with pieces of onion or bell pepper if desired. Discard any excess marinade.
💡 Pro Tips
- ✓The acidity from the kefir/yogurt and lemon juice helps tenderize the meat.
- ✓Don't over-marinate, as the meat can become mushy.
- ✓Grill over hot coals for the best smoky flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of red pepper flakes for a spicy kick.
- Substitute beef or chicken for lamb.
- Include bay leaves in the marinade for an extra aromatic layer.