Ingredients (Serves ~4–6)
- 1.5 kg (3.3 lb) lamb — shoulder or leg, cut into ~4 cm/1¾‑inch cubes
- 2 large onions, roughly chopped (for marinade)
- 4 garlic cloves
- 150 ml plain yogurt (⅔ cup) — optional
- 2 tbsp vegetable oil (plus extra for grilling)
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp ground cumin
- ½ tsp chili flakes (adjust heat to preference)
- Salt & black pepper, to taste
- Wooden or metal skewers, soaked if wooden
1. Prepare the Marinade
- In a food processor or blender, combine the 2 onions, garlic, yogurt, oil, paprika, cumin, chili, salt, and pepper.
- Blend into a smooth paste.
- Transfer to a bowl and add the lamb cubes, stirring to coat thoroughly.
2. Marinate the Lamb
- Cover and refrigerate for at least 4 hours, ideally overnight for deeper flavor.
- Stir occasionally to ensure even coverage.
3. Skewer the Lamb
- Preheat your grill for medium-high heat.
- Thread lamb cubes onto skewers, leaving tiny gaps (~2 mm) between pieces for even cooking.
- Lightly brush lamb with oil before grilling.
4. Grill the Shashlik
- Place skewers on the grill; cook for 4–5 minutes per side, rotating ¾ turn every few minutes.
- Aim for a beautifully charred exterior and a juicy medium or cook to your liking.
- If using charcoal, let the flames settle to embers for optimal cooking conditions.
5. Rest and Serve
- Remove skewers when done; let lamb rest for 5 minutes.
- Serve directly on skewers or slide onto a platter.
- Accompany with sides like flatbread, grilled veggies, feta, or a fresh salad.
- Provide lemon wedges for guests to squeeze over the meat.
📝 Tips & Variations
- Yogurt marinade: tenderizes and adds tang.
- Onion paste: traditional base—don’t skip for authentic flavor.
- Spice tweaks: add sumac or coriander for different notes.
- Grill indoors: use a grill pan or broiler if outdoor grill isn’t available.
- Rest time: crucial—helps trap juices in the meat.
Follow these instructions, and you’ll get deliciously juicy and flavorful lamb shashlik just like in Georgy Kavkaz’s.
