👨‍🍳 Instruktioner

1. 1

   In a large bowl, combine the lamb cubes, sliced onions, minced garlic, ground coriander, ground cumin, black pepper, salt, and vegetable oil. Mix thoroughly to ensure the lamb is evenly coated. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.

   💡 Proffstips: Marinating overnight allows the flavors to penetrate the lamb more deeply.
2. 2

   Preheat your grill or broiler to medium-high heat. If using skewers, soak wooden skewers in water for at least 30 minutes to prevent burning.

   💡 Proffstips: Soaking wooden skewers is crucial to avoid them catching fire on the grill.
3. 3

   Thread the marinated lamb cubes onto the skewers, alternating with pieces of onion from the marinade if desired. Leave a small space between each piece to ensure even cooking.

   💡 Proffstips: Don't overcrowd the skewers; this allows heat to circulate around the meat.
4. 4

   Grill or broil the shashlyk for 8-10 minutes per side, or until the lamb is cooked to your desired level of doneness and has a nice char. Turn the skewers frequently.

   💡 Proffstips: Adjust cooking time based on the thickness of the lamb cubes and your preferred level of doneness.
5. 5

   During the last 2-3 minutes of grilling, brush the shashlyk generously with pomegranate molasses. Continue grilling until the glaze caramelizes slightly.

   💡 Proffstips: Brushing with glaze towards the end prevents it from burning too quickly.
6. 6

   Remove the shashlyk from the grill and let it rest for 5 minutes. Garnish with fresh chopped parsley.

   💡 Proffstips: Resting the meat allows the juices to redistribute, resulting in more tender and moist shashlyk.
7. 7

   Serve hot with lemon wedges on the side for squeezing over the shashlyk.

   💡 Proffstips: This dish pairs wonderfully with flatbread, rice pilaf, or a fresh salad.