Lamb Shashlik with Onion and Cumin
Lamb, onion, cumin, and coriander are a Caucasus classic with no vinegar. Marinate overnight.
- Time
- 10 h
- Serving
- 606 kcal
- Ingredients
- ≈ $4.71
- Protein
- 41 g
Ingredients
- 1 Lambpack 600 g ≈ $11.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 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 the lamb1 (shoulder or leg) into 4 cm cubes, trimming off the membranes.
Slice the onion2 into rings, season with salt, and squeeze by hand until juicy; rub the cumin between your palms to release its aroma.
Toss the meat with the onion2, cumin, coriander, pepper, and oil; cover and marinate in the refrigerator for 8–12 hours.
Let it warm up for 30 minutes, then thread tightly onto skewers.
Grill over coals for 12–15 minutes, turning every 3 minutes; lamb1 is best slightly pink inside.
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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