Best for: A spiced lamb skewer for people who like their shashlik bold and deeply savory.
This lamb version leans on cumin, coriander, and grated onion rather than vinegar. Lamb shoulder gives the skewers enough fat to baste themselves over the coals, and a shower of herbs and raw onion at the end keeps the rich meat fresh-tasting.
Grill: Direct high heat over charcoal; 475–500°F. Equipment: Mangal or grill, flat skewers, tongs, instant-read thermometer.
Ingredients
Marinate: 4 hours. Rest: 10 minutes. Total: 4 hours 42 minutes.
Lamb and marinade
- 2 lb boneless lamb shoulder, cut into 1 1/2-inch chunks
- 1 large yellow onion, grated
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons fine table salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons neutral oil
To serve
- 2 ripe tomatoes, sliced
- 1 red onion, thinly sliced
- 1/2 cup chopped cilantro or parsley
- Warm flatbread
- Lemon wedges
Directions
Combine the lamb with the grated onion, cumin, coriander, salt, black pepper, red pepper flakes if using, and oil. Cover and refrigerate for 4 hours.
Thread the lamb onto flat skewers, leaving just a little room between the chunks. Discard the marinade.
Heat the mangal or grill to 475–500°F until the coals are evenly glowing.
Grill the skewers for 10 to 12 minutes, turning often, until the fat edges crisp and the meat browns deeply.
Cook the thickest chunks to 145°F for medium, or a few degrees higher if your table prefers lamb more done.
Rest for 10 minutes. Serve over flatbread with tomato slices, red onion, herbs, and lemon wedges.
Grilling tip: A little lamb fat between the lean chunks is not a flaw — it bastes the skewer from the inside.
