Shashlik

Ingredients

• •2 lb lamb shoulder, cut into 1 1/2-inch cubes
• •2 large onions, thinly sliced
• •2 bay leaves, crumbled
• •2 tsp kosher salt
• •1 tsp black pepper
• •3 tbsp neutral oil
• •1/2 cup water
• •1 tbsp vinegar or lemon juice
• •metal skewers for grilling

Instructions

1. 1

   Place the lamb cubes in a large bowl with the sliced onions, bay leaves, salt, and black pepper.

2. 2

   Add the oil, water, and vinegar or lemon juice, then mix thoroughly so the meat is evenly coated.

3. 3

   Cover and marinate in the refrigerator overnight, or at least 8 hours, to tenderize the lamb and deepen the flavor.

4. 4

   Preheat a charcoal grill or mangal until the coals are very hot and lightly ashed over.

5. 5

   Thread the marinated lamb onto metal skewers, alternating with some of the onion if desired.

6. 6

   Lay the skewers over the hot grill and cook, turning every few minutes so all sides char evenly.

7. 7

   Continue grilling until the lamb is browned outside and juicy within, about 10 to 15 minutes depending on cube size.

8. 8

   Rest the skewers briefly, then serve hot with flatbread, onions, and simple salads.