📝 About This Recipe
Transport your senses to the ancient markets of Samarkand with this authentic Shashlik, a cornerstone of Bukharan Jewish hospitality. This recipe features premium cuts of lamb marinated in a signature blend of cumin, coriander, and plenty of onions, which act as a natural tenderizer for the meat. Grilled over high heat to achieve a smoky char while remaining incredibly juicy inside, these kebabs represent the perfect harmony of nomadic tradition and refined Central Asian spice.
🥗 Ingredients
The Meat
- 2.5 pounds Lamb Shoulder or Leg (trimmed of silver skin and cut into 1.5-inch cubes)
- 1/4 pound Lamb Fat (Tail fat/Dumbah or Suet) (cut into 1-inch squares to thread between meat)
The Marinade
- 3 large Yellow Onions (one grated, two thinly sliced)
- 2 teaspoons Whole Cumin Seeds (toasted and coarsely crushed)
- 1.5 teaspoons Ground Coriander
- 1 teaspoon Sweet Paprika
- 1 tablespoon Coarse Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Sparkling Mineral Water (helps tenderize the fibers)
- 1 tablespoon White Vinegar (traditional for Bukharan style)
The Essential Garnish
- 1 medium Red Onion (paper-thinly sliced)
- 1/2 bunch Fresh Cilantro (roughly chopped)
- 1/4 bunch Fresh Dill (finely chopped)
- 1 tablespoon Sumac (for dusting)
- 1/4 cup Pomegranate Seeds (optional, for a burst of acidity)
👨🍳 Instructions
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1
Begin by prepping the meat. Cut the lamb into uniform 1.5-inch cubes. If using beef, choose ribeye or top sirloin. Cut the lamb fat into smaller, thinner pieces than the meat.
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2
Grate one onion over a large glass bowl to catch all the juices. Thinly slice the remaining two onions and add them to the bowl with the grated onion.
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3
In a small skillet, toast the cumin seeds for 1 minute until fragrant, then crush them slightly in a mortar and pestle. Add the cumin, coriander, paprika, salt, and pepper to the onions.
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4
Massage the onions and spices together with your hands for 2-3 minutes until the onions release their liquid and become soft. This 'onion juice' is the secret to tender shashlik.
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5
Stir in the sparkling water and vinegar. Add the lamb cubes and fat pieces to the bowl, tossing thoroughly to ensure every piece is coated.
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6
Press the meat down firmly, cover with plastic wrap, and refrigerate for at least 4 hours, though overnight (up to 24 hours) yields the most authentic, melt-in-your-mouth results.
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7
Prepare your grill. For authenticity, use a 'Mangal' (narrow charcoal grill) with natural lump charcoal. The coals should be white-hot and glowing with no active flames.
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8
Remove the meat from the fridge 30 minutes before cooking. Thread the meat onto long flat metal skewers (shampurs). The flat shape prevents the meat from spinning.
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9
The pattern should be: 2 pieces of meat, 1 piece of fat, 2 pieces of meat. Do not crowd the meat too tightly; leave a tiny bit of breathing room so the heat can circulate.
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10
While the grill heats, prepare the garnish by mixing the sliced red onions, cilantro, and dill in a small bowl. Set aside.
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11
Place the skewers over the hot coals. Sear the first side for about 3-4 minutes until a deep brown crust forms. If the dripping fat causes a flare-up, sprinkle a little salt or water on the coals to extinguish the flame.
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12
Rotate the skewers 90 degrees every few minutes. Total cooking time should be 12-15 minutes for a perfect medium-rare to medium finish.
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13
Once cooked, remove the skewers from the heat. Use a piece of flatbread to slide the meat off the skewers into a large pot or bowl. Cover with a lid for 5 minutes to let the juices redistribute.
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14
Transfer to a serving platter. Generously top with the onion-herb mixture, a heavy dusting of sumac, and pomegranate seeds.
💡 Chef's Tips
For the best texture, never skip the lamb fat; it bastes the meat as it renders and provides that signature smoky flavor. Avoid using wooden skewers as they will burn under the high heat required for this dish; flat metal skewers are essential. Do not wash the marinade off the meat before grilling, but do shake off excess sliced onions so they don't burn and become bitter. If you choose beef, ensure it is well-marbled; lean cuts will become tough on the high-heat grill. Always salt the marinade generously; the salt needs to penetrate the center of the meat cubes during the long rest.
🍽️ Serving Suggestions
Serve with hot Lepyoshka (Uzbek flatbread) or grilled pita to soak up the juices. A side of 'Achichuk' salad—thinly sliced tomatoes, onions, and chili peppers—provides a refreshing acidic contrast. Offer a bowl of white vinegar infused with a little garlic and dill for dipping or drizzling. Pair with a hot pot of green tea or a robust, dry red wine like a Saperavi. Serve alongside a mound of classic Bukharan 'Osh Palov' (Pilaf) for a complete festive meal.