📝 About This Recipe
Transport your senses to the bustling bazaars of Samarkand with this authentic Central Asian Shashlik. Unlike standard kebabs, these skewers rely on a traditional vinegar-and-onion marinade that breaks down the fibers of the meat, resulting in an impossibly tender and tangy bite. Interleaved with pieces of rendered tail fat (kurdjuk) for a smoky, melt-in-your-mouth finish, this is the ultimate celebration of fire-cooked tradition.
🥗 Ingredients
The Meat
- 2.5 lbs Lamb Shoulder or Leg (cut into 1.5-inch cubes, excess silver skin removed)
- 1/2 lb Lamb Tail Fat (Kurdjuk) or Beef Suet (cut into 1-inch squares, 1/4 inch thick)
The Traditional Marinade
- 3 large White Onions (very thinly sliced or grated to release juices)
- 3 tablespoons Apple Cider Vinegar (provides the signature tang)
- 2 teaspoons Coriander Seeds (coarsely toasted and crushed)
- 1 teaspoon Cumin Seeds (toasted and ground)
- 1 teaspoon Smoked Paprika (for color and depth)
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Sparkling Mineral Water (the carbonation helps tenderize the meat)
The Pickled Onion Garnish
- 1 medium Red Onion (paper-thinly sliced)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Sumac (for a bright citrus finish)
- 1 tablespoon Lemon Juice
👨🍳 Instructions
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1
Prepare the meat by trimming any tough connective tissue, but leave some fat on the lamb cubes for flavor. Cut into uniform 1.5-inch pieces.
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2
Place the sliced white onions in a large non-reactive mixing bowl and sprinkle with a pinch of salt. Massage the onions vigorously with your hands for 2-3 minutes until they become soft and release their juices.
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3
Add the lamb cubes to the bowl with the onions. Incorporate the crushed coriander, cumin, paprika, black pepper, and vinegar.
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4
Pour in the sparkling mineral water. The bubbles help carry the spices into the fibers of the meat. Mix everything thoroughly by hand.
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5
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, though overnight (up to 12 hours) is ideal for maximum tenderness.
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6
While the meat marinates, prepare the garnish by tossing the red onion slices with cilantro, sumac, and lemon juice. Set aside in the fridge to mellow.
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7
Prepare your grill. For authenticity, use a Mangal (narrow charcoal grill) and natural lump charcoal. The coals should be covered in a thin layer of grey ash and radiating high heat.
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8
Thread the meat onto wide, flat metal skewers. Alternating 3 pieces of lamb with 1 piece of lamb fat. Do not crowd the meat; leave a tiny gap between pieces so the heat can circulate.
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9
Remove any clinging bits of marinated onion from the meat before grilling, as they will burn and become bitter.
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10
Place the skewers over the hot coals. You should hear an immediate sizzle. The fat will begin to drip, causing small flare-ups—this adds the essential smoky flavor.
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11
Rotate the skewers every 2-3 minutes. If the fat causes too much flame, sprinkle a little water or salt on the coals to dampen the fire.
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12
Grill for a total of 12-15 minutes until the meat has a dark, caramelized crust but remains juicy (aim for medium-rare to medium internal temp of 145°F).
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13
Remove the skewers from the grill and let them rest on a warm platter for 5 minutes. This allows the juices to redistribute.
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14
Slide the meat off the skewers (or serve directly on them) onto a bed of fresh Lepyoshka (Uzbek flatbread).
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15
Top generously with the sumac-pickled onions and serve immediately while the fat is still hot and glistening.
💡 Chef's Tips
Use flat metal skewers rather than round ones; they prevent the meat from spinning when you flip them. Never skip the 'onion massage'—the juice is the primary tenderizing agent in Central Asian cuisine. If you cannot find lamb tail fat, use thick-cut pieces of beef fat or even pork back fat for a similar basting effect. Avoid using lean cuts like tenderloin; shoulder has the marbleization needed to withstand the high heat of the grill. Keep a spray bottle of water nearby to manage flare-ups without cooling the coals too much.
🍽️ Serving Suggestions
Serve with warm Lepyoshka or Naan bread to soak up the meat juices. Pair with a simple tomato and cucumber salad (Achichuk) dressed with thin onion slices and chili. Offer a side of hot green tea, which is the traditional beverage used to cleanse the palate after fatty meats. A side of spicy adjika (pepper paste) or a simple garlic-yogurt sauce complements the tang of the marinade. Serve over a bed of buttery Plov (Uzbek rice pilaf) for a truly festive feast.