5 from 2 votes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Shashlik is lamb or beef meat that is marinated in an acid liquid, typically based on vinegar, wine or lemon before grilling it on a BBQ.
Course: Main Course
Cuisine: Caucasian
Servings: 4 people
Author: Mike Benayoun
  • 1 lb boneless lamb (or beef), cut into 2-inch cubes
  • 1 onion , sliced
  • ¼ cup red wine vinegar
  • ¼ cup dry red wine
  • 3 garlic cloves , minced
  • ½ teaspoon ground coriander
  • ¼ teaspoon crushed red pepper (optional)
  • ½ bunch parsley , chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ cup vegetable oil
  1. Mix all the ingredients in a glass bowl. Cover and marinate in the refrigerator for a few hours and up to 24 hours.
  2. Drain the meat and pat dry with paper towels. Discard marinade and onion.
  3. Divide the meat evenly among 4 skewers and grill on BBQ (preferably charcoal) for about 15 minutes, turning them occasionally.
  4. Arrange the skewers on a platter and serve immediately.
  5. The meat is traditionally removed from the skewers by wrapping hot flatbread around them and sliding it. The skewers are served with various salads.