Shashlik | FoodieAtlas

Ingredients

For the Marinade:
2 lbs (900 g) lamb or beef, cut into 1.5-inch (4 cm) cubes
2 large onions, thinly sliced
4 cloves garlic, minced
1/4 cup (60 ml) vegetable oil
1/4 cup (60 ml) vinegar (apple cider or white vinegar)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
Salt and black pepper to taste
1/4 cup (60 ml) plain yogurt (optional, for extra tenderness)
For the Skewers:
Metal or bamboo skewers (if using bamboo, soak them in water for 30 minutes to prevent burning)
For Grilling:
Vegetable oil for brushing the grill
For Serving:
Fresh flatbread
Sliced onions
Fresh herbs (such as parsley or cilantro)
Lemon wedges

Instructions

Prepare the Marinade

In a large mixing bowl, combine the sliced onions, minced garlic, vegetable oil, vinegar, ground cumin, ground coriander, paprika, salt, and black pepper. If using yogurt, add it to the mixture.

Add the meat cubes to the marinade, tossing to coat evenly.

Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours, preferably overnight.

Prepare the Skewers

Preheat your grill to medium-high heat.

Thread the marinated meat cubes onto the skewers, leaving a little space between each piece for even cooking.

Grill the Shashlik

Brush the grill grates with vegetable oil to prevent sticking.

Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the meat is cooked through and has a nice char on the outside.

Serve

Transfer the shashlik to a serving platter.