Shashlik

Shashlik is one of those recipes where simplicity is the whole point. Cubed lamb sits overnight in olive oil and a generous pile of chopped onions, and that’s really all the seasoning it needs. The long marinade does what no amount of spice can rush: it tenderizes the meat and lets the onion flavor sink deep into every cube.

Use leg or shoulder, both work well but give different results. Leg is leaner with a cleaner bite. Shoulder has more fat marbling, which renders out during broiling and bastes the meat from the inside. Shoulder is more forgiving if you overcook by a minute or two.

The overnight rest isn’t optional. A quick hour won’t do it. The onion juices contain enzymes that break down the lamb’s connective tissue over time, and the olive oil carries flavor into the interior of each cube. Aim for at least 24 hours.

Broil the skewers close to the heat source and turn them to brown all sides evenly. You want a good char on the outside while keeping the center pink and juicy. Serve alongside rice pilaf and broiled tomato halves for a traditional spread.

Chef Tips

• Cut the lamb into consistent 1½ to 2-inch cubes so they cook at the same rate on the skewer.
• Squeeze the chopped onions over the meat before discarding them. The juice is where the tenderizing power lives.
• If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
• Let the meat come to room temperature for 30 minutes before broiling for more even cooking.

Variations

• Thread chunks of bell pepper and onion between the lamb for a more colorful skewer.
• Add a splash of lemon juice and a pinch of sumac to the marinade for a tangier, more Middle Eastern profile.
• Grill over charcoal instead of broiling for a smokier finish.