Lamb Shashlik

Lamb cubes seared over open flames, with fat rendered to baste the meat. The onion and vinegar marinade provides an acidic tension that balances the smoky char.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 654
• Protein: 48 g
• Carbs: 12 g
• Fat: 42 g

Ingredients

• 800 g Lamb saddle ( cut into large cubes )
• 2 piece Yellow onion ( finely sliced )
• 1 piece Red onion ( cut into wedges )
• 1 piece Red bell pepper ( cut into squares )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 2 tbsp Red wine vinegar
• 3 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 piece Bay leaf ( crumbled )
• 1 tbsp Khmeli Suneli

Instructions

1. Cutting the meat

   Cut the lamb saddle into regular 3 to 4 cm cubes. Keep a little fat on each piece to prevent drying out during cooking.

2. Cold marinating

   In a large dish, mix the meat with the sliced yellow onion, vinegar, lemon juice, khmeli-suneli, salt, and pepper. Firmly massage the meat to let the juices penetrate. Let rest in the fridge for at least 4 hours.

3. Assembling the skewers

   Thread the meat pieces onto metal skewers, alternating with red onion wedges and pepper squares. Press the pieces close together to trap moisture.

4. Searing over fire

   Cook over hot coals or a very hot griddle. Sear each side for 3 to 4 minutes. The meat should be golden and crispy on the surface while remaining pink in the center.

Chef's tips

• Don't trim the meat too much: lamb fat is the primary flavor carrier during grilling.
• If using wooden skewers, soak them in water for 30 minutes to prevent them from burning.

Storage

Store in an airtight container in the fridge for 48h. Reheat briefly in a pan to avoid overcooking the center.