🍢 Shashlik

Name: Shashlik
Total time: 40 min
Yield: 4
Cuisine: Caucasus · Central Asia
Ingredients: 1 kg boneless lamb shoulder or leg, in 4 cm cubes; 3 onions, sliced into rings; 3 tbsp apple or white vinegar, diluted with 100 ml water; 1 tsp black pepper, 1 tsp ground coriander, salt; 2 bell peppers, in large pieces; 4 tomatoes, halved; Fresh parsley and dill to serve

Origin: Caucasus · Central Asia

488kcal

per serving · 250 g

195kcal

per 100 g

55 gProtein22 g / 100 g

28 gFat11 g / 100 g

5 gCarbs2 g / 100 g

Shashlik is skewered meat grilled over glowing charcoal, here made with chunks of lamb marinated in onion and vinegar. Pieces of bell pepper and tomato are threaded alongside or grilled separately, and the meat comes off smoky, charred at the edges and juicy inside. It is served with raw onion rings, fresh herbs and grilled vegetables.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly2 g carbs per 100 g

✓

High protein22 g protein per 100 g — 45% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

lambonionvinegarbell peppertomato

Recipe

4 servings40 min

Ingredients

1 kg boneless lamb shoulder or leg, in 4 cm cubes
3 onions, sliced into rings
3 tbsp apple or white vinegar, diluted with 100 ml water
1 tsp black pepper, 1 tsp ground coriander, salt
2 bell peppers, in large pieces
4 tomatoes, halved
Fresh parsley and dill to serve

Method

Mix the lamb with the onion, diluted vinegar, pepper, coriander and salt, squeezing the onion to release its juice. Marinate in the fridge for 4–12 hours.
Thread the lamb onto skewers; thread the peppers and tomatoes onto separate skewers.
Grill over hot charcoal for 12–15 minutes, turning often, until browned and just cooked through.
Grill the vegetables for 8–10 minutes and serve everything with marinated onion rings and herbs.

How to make it lighter

Lamb leg is leaner than shoulder; trim visible fat before marinating.
Fill half the plate with grilled pepper, tomato and fresh herbs.
Fresh herbs and raw onion add flavour without adding calories.

History

Grilling meat on skewers is ancient across the Caucasus and Central Asia; the word shashlik entered Russian in the 18th century, probably from the Crimean Tatar word for skewer. Today shashlik is the classic outdoor and holiday food across Russia, Ukraine, the Caucasus and Central Asia.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →