Onion-Marinated Lamb Shashlik
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Lamb leg is marinated in grated onion, garlic and warm spices, then threaded onto skewers with onion pieces and grilled over high heat until charred, served with quick-pickled red onion rings and fresh herbs.
Always check the labels of the products you use.
Method
- 1
Make the marinade and add the lamb. Mix the grated onion and its juice with the garlic, lemon juice, vinegar, oil, coriander, cumin, bay, salt and pepper in a large bowl or food bag. Add the lamb, massage it well into the marinade, then cover and refrigerate for 4-12 hours, turning once partway through. The onion juice and acidity work on the surface of the meat over this time, softening it slightly and carrying flavour deep into the cubes.
- 2
Quick-pickle the onion rings. About 30 minutes before serving, soak the thinly sliced red onion rings in iced water with the vinegar. This short soak takes the harsh raw bite out of the onion while keeping the rings crisp, rather than limp. Drain well before serving.
- 3
Thread the skewers. Lift the lamb out of the marinade and scrape off most of the clinging grated onion, as it tends to burn before the meat is done. Thread the lamb onto the skewers alternating with the onion pieces, keeping the meat pieces just touching, and discard the leftover marinade.
- 4
Grill the shashlik. Heat the barbecue or griddle pan over high heat until very hot, then grill the skewers for 10-12 minutes, turning every 2-3 minutes. Look for well-charred edges on the lamb and onion, and check with a probe thermometer that the centre of the thickest cube reads 63°C.
- 5
Rest and serve. Rest the skewers under foil for 5 minutes before serving, which allows the juices driven to the centre during grilling to redistribute through the meat. Serve with the drained pickled onion rings and a scattering of fresh dill or parsley.
Storage
Store cooked lamb in a covered container in the fridge for up to 2 days. Reheat gently until piping hot throughout (74°C) in a pan or oven; the pickled onion rings are best made fresh and eaten within a few hours. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
44.8 g protein for 577 kcal = 7.8 g per 100 kcal, so protein gives about 31% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 3.5 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 187 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- barbecue or ridged cast-iron griddle pan
- 6 long metal skewers
- large bowl or food bag
- tongs
- instant-read probe thermometer
- plate and aluminium foil
- sieve
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 577 kcal |
| Protein | 44.8 g |
| Carbohydrate | 16.2 g |
| of which sugars | 6.6 g |
| of which free sugars | 0.2 g |
| Fat | 36.4 g |
| of which saturates | 11.8 g |
| Fibre | 3 g |
| Salt | 1.8 g |
Protein per 100 kcal
7.8 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
