russianlambpaleocharcoal-grillskewersoutdoor-cooking

Shashlik

Name: Shashlik
Prep time: 12 min
Cook time: 10 min
Total time: 35 min
Yield: 2
Cuisine: Russian
Ingredients: 500 g lamb leg or shoulder, trimmed and cut into 3-4 cm cubes; 180 g onion, thinly sliced; 20 ml apple cider vinegar; 20 ml olive oil; 4 g fresh thyme leaves; 1 bay leaf, crumbled; 4 g freshly ground black pepper; 6 g fine salt; 5 ml olive oil, for greasing the skewers

These lamb skewers are smoky, juicy, and sharply aromatic from onion, vinegar, thyme, and black pepper. Cooked over hot charcoal, they develop a crisp, lightly charred exterior while staying tender inside.

35 min

2 servings

599 kcal

Russian

Ingredients

Marinade

500 glamb leg or shoulder, trimmed and cut into 3-4 cm cubes
180 gonion, thinly sliced
20 mlapple cider vinegar
20 mlolive oil
4 gfresh thyme leaves
1bay leaf, crumbled
4 gfreshly ground black pepper
6 gfine salt

For grilling

5 mlolive oil, for greasing the skewers

Instructions

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.
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.
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.
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.
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.

Nutrition per serving

599 kcal

Calories

37g

Protein

Carbs

46g

Fat

Fiber

Notes

•For a true shashlik texture, use lamb with some intramuscular fat; very lean cuts dry out quickly over charcoal.
•If you have more time, marinating for 1-2 hours in the refrigerator improves flavor, but this quick version is designed to fit the time limit.
•Serve with cucumber, fresh herbs, or a simple cabbage salad to keep the meal fully paleo.
•Metal skewers are ideal because they conduct heat into the center of the meat and speed cooking slightly.

Background

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.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free