Shashlik

Ingredients

• 1kg lamb shoulder, cubed
• 2 onions, sliced
• 1/2 cup vinegar or pomegranate juice
• 1 tsp cumin
• 1 tsp coriander powder
• Salt and pepper to taste
• Metal or wooden skewers
• Fresh herbs and sliced onion for garnish

Instructions

1. 1Combine the lamb cubes with sliced onions, vinegar or pomegranate juice, cumin, coriander, salt, and pepper in a bowl.
2. 2Mix thoroughly, cover, and marinate in the refrigerator for at least 4 hours, ideally overnight.
3. 3Thread the marinated lamb cubes onto skewers, alternating with pieces of the marinated onion if desired.
4. 4Prepare a grill with hot coals for direct grilling.
5. 5Grill the skewers, turning frequently, for about 15-20 minutes until charred outside and cooked to the desired doneness inside.
6. 6Baste occasionally with any remaining marinade during the first half of cooking.
7. 7Let the skewers rest for a few minutes off the heat.
8. 8Serve hot, garnished with fresh herbs and raw sliced onion, alongside flatbread.

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