The onion is there for its juice, which softens the meat. The pieces themselves are removed before cooking so they do not burn on the coals.
What sets Uzbek shashlik apart is its simple marinade: no vinegar, no kiwi, no elaborate sauces. In Uzbekistan the lamb is marinated in nothing but onion juice with a pinch of zira (cumin) and salt; the meat softens naturally, and the aroma of the coals does the rest. Shashlik is cooked on long skewers over coals with no open flame, and what matters is an even heat and careful turning of the skewers.
Method
- 1
Cut the meat into 3 × 3 cm cubes; set the fat aside.
- 2
Grate the onions or blitz them in a blender to a pulp, then squeeze it with your hands to release the juice.
- 3
Mix the meat with the onion pulp, zira, salt and pepper.
- 4
Marinate in the fridge for 3–4 hours, or better still, overnight.
- 5
Before cooking, pick off any large pieces of onion, or they will burn on the coals.
- 6
Thread the skewers, alternating 2–3 pieces of meat with a cube of fat, then more meat.
- 7
Light the coals well ahead, so that they are covered in white ash with no open flame.
- 8
Grill the shashlik for 8–12 minutes, turning it every 2 minutes so that it browns evenly.
- 9
It is done when the juices inside run clear (with lamb, a pink centre is fine).
- 10
Serve straight away with the pickled onions, herbs and warm non.
Cook's tips
- Tail fat between the pieces of meat is a must: it melts and soaks into the lamb.
- No vinegar in the marinade: it toughens the meat and robs the lamb of its aroma.
- The coals should be covered in white ash, with no open flame; otherwise the meat chars on the outside and stays raw inside.
- If you have no tail fat, choose pieces of lamb with a thin layer of fat.
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FAQ
Marinated shashlik: common questions
You can, but the shashlik will be drier. Instead, choose lamb with a natural layer of fat between the muscles.
Loin, shoulder or leg. Meat with thin streaks of fat gives the best texture; lean meat will be on the dry side.
Wrapped in a napkin in a thermos, it stays hot for up to 2 hours. In the fridge it keeps for up to a day; reheat it in a frying pan or in the oven.
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