Shashlik (Central Asian Lamb Skewers with Onion Salad)
Lamb marinated in onion, cumin and vinegar, grilled on skewers until charred at the edges, with a sharp sumac onion salad.
- Time3 hr
- LevelEasy
- Costabout £2.85 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 633kcal
- 14gcarbs
- 6.3gof which sugars
- 47.4gfat
- 20.1gsaturates
- 39.1gprotein
- 4.4gfibre
- 2.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Mix the grated onions, vinegar, oil, cumin, coriander, pepper and salt in a bowl. Add the lamb, turn to coat, cover and chill for at least 2 hours, or overnight.
120 min - 2
Soak 8 wooden skewers in water for 20 minutes if using wooden ones.
20 min - 3
Toss the sliced red onions with the sumac, dill and a pinch of salt and leave to soften while the lamb cooks.
- 4
Heat a barbecue or grill to high. Thread the lamb onto the skewers, leaving the marinade behind.
- 5
Grill for 10 to 12 minutes, turning every few minutes, until charred at the edges and just cooked through. Rest for 5 minutes.
11 min - 6
Serve the skewers on the onion salad with the tomato wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
