Caucasian Lamb Shashlik with Onion and Cumin
Tender lamb, sweet onion, and fragrant cumin and coriander—no vinegar needed. Let it marinate overnight for deep flavor.
- Time
- 45 min
- Serving
- 606 kcal
- Ingredients
- ≈ $4.71
- Protein
- 41 g
Ingredients
- 1 Lambpack 600 g ≈ $11.00 250 g
- 2 Onions≈ $1.60 per kg 80 g
- 3 Cumin to taste
- 4 Ground coriander to taste
- 5 Salt 3 g
- 6 Ground black pepper to taste
- 7 Sunflower oil 5 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut lamb1 (shoulder or leg) into 4cm cubes, trimming off any silver skin.
Slice onion2 into rings, season with salt, and bruise by hand until juicy. Crush cumin seeds in your palm to release the aroma.
Mix lamb1 with onion2, cumin, coriander, black pepper, and oil. Cover and marinate in the fridge for 8–12 hours.
Let the meat sit at room temperature for 30 minutes, then thread tightly onto skewers.
Grill over hot coals for 12–15 minutes, turning every 3 minutes—serve with a faint pink center.
Tips
- Why it works
- Bruise the onion to soften it and draw out moisture, which prevents burning on the grill and keeps the meat juicy. Room-temperature lamb cooks evenly without drying out.
- Substitutions
- Use 80g of shallots instead of onion for a milder flavor. Replace cumin with 1 tsp smoked paprika if you lack it.
- Common mistakes
- Overcooking turns the meat dry. It’s done when it’s slightly pink inside (104°F/40°C core). Burnt onions mean they were left too close to the heat.
- Storing and reheating
- Eat fresh or within 2 days; reheat in a pan over medium heat for 3–4 minutes. Freezing ruins the texture.
- Serve with
- Pair with flatbread and a simple cucumber-tomato salad for balance. Works for weekend gatherings or holiday meals.
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