Shashlik

Nutrition · per serving

Steps

1. 1

   If using wooden skewers, soak them in water first. Preheat a charcoal grill until the coals are very hot and mostly ash-grey on the surface; for shashlik, you want strong, even heat rather than flames. Thinly slice the onion, crumble the bay leaf, and cut the lamb into even 3-4 cm cubes so the meat cooks uniformly.

   500 g lamb leg or shoulder, trimmed and cut into 3-4 cm cubes180 g onion, thinly sliced1 bay leaf, crumbled
2. 2

   In a bowl, combine the lamb, onion, apple cider vinegar, olive oil, thyme, bay leaf, black pepper, and salt. Massage the onion firmly with the meat for 1-2 minutes to release its juice; this helps tenderize and perfume the lamb quickly. Let marinate at room temperature for 10 minutes while the grill finishes heating.

   500 g lamb leg or shoulder, trimmed and cut into 3-4 cm cubes180 g onion, thinly sliced20 ml apple cider vinegar20 ml olive oil4 g fresh thyme leaves1 bay leaf, crumbled4 g freshly ground black pepper6 g fine salt
3. 3

   Thread the lamb onto skewers, shaking off excess onion so it does not burn; you can tuck a few softened onion pieces between cubes if desired. Lightly oil the skewers or grill grate to reduce sticking.

   500 g lamb leg or shoulder, trimmed and cut into 3-4 cm cubes180 g onion, thinly sliced5 ml olive oil, for greasing the skewers
4. 4

   Grill the skewers over hot charcoal for 8-10 minutes total, turning every 1-2 minutes for even browning. The lamb should develop deep brown edges with a little charring, and the center should still be juicy; for best texture, aim for medium to medium-well rather than cooking until dry.

   500 g lamb leg or shoulder, trimmed and cut into 3-4 cm cubes
5. 5

   Transfer the shashlik to a warm plate and rest for 3 minutes so the juices redistribute. Serve immediately, traditionally with the grilled onions from the marinade if they are not too charred.

   180 g onion, thinly sliced

Origin & History

Shashlik is a beloved skewered meat dish eaten across Russia and much of the Caucasus and former Soviet world, especially for outdoor cooking over charcoal. The Russian-style version often relies on onion, vinegar, and simple seasonings rather than heavy sauces, letting the flavor of the meat and smoke dominate.