morsels45

morsels45 said

Shashlik

Cubed lamb off a skewer, cooked over coals, with raw onion and flatbread.

Shashlik
Photo: Игоревич, Public domain, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make shashlik

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Marinated overnight

300 minutes · serves 4 · Easy

What you need

  • 1kg lamb leg or shoulder, in 4cm cubes
  • 3 onions, two grated and one in rings
  • 2 tsp ground coriander
  • 1 tbsp paprika
  • 1 tsp black pepper
  • 3 tbsp vinegar or lemon juice
  • 2 tsp salt
  • Flatbread
  • Sumac

What you do

  1. 1Mix the cubes with the grated onion, spices, vinegar and salt. Cover and leave overnight in the fridge.
  2. 2Thread onto flat metal skewers, fat and lean alternating, pressed close together but not squashed.
  3. 3Cook over coals that have gone grey, turning every couple of minutes. About 12 minutes total.
  4. 4Rest the skewers on a plate under foil for 5 minutes.
  5. 5Slide off onto warm flatbread, with the onion rings tossed in sumac and vinegar.

Under the grill

260 minutes · serves 3 · Very easy

What you need

  • 700g lamb
  • Onion
  • Paprika
  • Coriander
  • Lemon

What you do

  1. 1Same marinade, 4 hours minimum.
  2. 2Highest shelf, hottest grill, 4 minutes a side. Not the same as fire, still good.