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Lamb shashlik

Author
Cookinero 2 Jul 2025
3010
Lamb shashlik

Want some fried meat, barbecue on the grill, but the weather doesn't allow it? Lamb barbecue in the oven is no worse than on the fire. Fragrant, juicy, delicious meat. The marinade only contains spices, onions and soy sauce, nothing extra, just great taste. What kind of meat is best for barbecue? First, ham. Second, ribs. Well, and third, loin. The juiciest parts with fat are perfect for making barbecue or pilaf.

How to cook Lamb shashlik

Step 1

Lamb shashlik

Cut the lamb into equal pieces 3-5 cm wide.

Step 2

Lamb shashlik

Cut the onion into half rings.

Step 3

Lamb shashlik

Cut the garlic into thin slices.

Step 4

Lamb shashlik

In a deep bowl, mix meat, onion, garlic and spices.

Step 5

Lamb shashlik

Pour in oil and soy sauce. Add salt if desired. Mix with your hands, kneading the onion well, cover with cling film and put in the refrigerator to marinate for 5-6 hours.

Step 6

Lamb shashlik

Thread the meat onto skewers. Preheat the oven to 250 degrees and grill the shashlik for 7-10 minutes.

Step 7

Lamb shashlik

Serve the finished shashlik with sauce.

Lamb shashlik - FAQ About Ingredients, Baking Time and Storage

Yes, chicken thighs or breast can be a great substitute for lamb. Marinate as instructed, but reduce cooking time slightly to prevent drying out.
Marinated lamb can be stored in the fridge for up to 24 hours. For best results, cook within 5-6 hours as per the recipe to avoid over-tenderizing the meat.
Replace soy sauce with tamari or coconut aminos for a gluten-free alternative while maintaining depth of flavor.
Absolutely! Use a high-heat grill pan on the stovetop, turning skewers frequently for even charring. Cook time may vary, so check for doneness.
Serve with grilled vegetables, rice pilaf, fresh herbs, flatbreads, or a cooling yogurt-cucumber sauce for balance.
Skip any sugar in marinades and serve with low-carb sides like cauliflower rice or grilled zucchini instead of bread/grains.
Yes, freeze skewered meat (without wooden skewers) for up to 2 months. Thaw overnight in fridge before cooking. For best texture, don’t freeze pre-marinated onion.
Avoid overcooking—lamb is best medium-rare. Baste with leftover marinade (boiled first) and rotate skewers frequently for even cooking.

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