Lamb Shashlik Recipe (Grilled Caucasus Style Kebab Skewers)

Lamb Shashlik is a cousin of Turkish Shish Kebab from the Caucasus, and for us, it is a must-cook BBQ item! The meat is cut into thin slices and then left to marinade in a light water-based marinade for hours to create wonderfully juicy and tender meat. The lamb is threaded on metal skewers and cooked on high heat on a BBQ grill! This Lamb Shashlik recipe pairs beautifully with spicy tomato relish, especially Georgian or Armenian Adjika!

Jump to:

• BBQ Season With A Difference
• What Meat To Use For Shashlik?
• Step-By-Step Method
• What To Serve Shashlik With? 
• Reader Review
• Other Summer BBQ Recipes
• Lamb Shashlik Recipe

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BBQ Season With A Difference

BBQ season is officially open for us! Yes, we have finally got around to barbequing BBQ Fillets, Grilled Mackerel Fillets and some vegetables and have it all with a glass of wine in the sun in our garden! It felt amazing! Being in the sun, and feeling the warmth of the sun on my skin was always among my TOP 5 biggest pleasures in life.

Shashlik used to mark the beginning of summer when I was growing up. Whilst other families had burgers and hotdogs, we always cooked this lamb shish kebab on an open fire in a charcoal grill as a summer BBQ and I am excited to share this extremely easy recipe with you!

What Meat To Use For Shashlik?

There are many versions of these delicious succulent lamb skewers across Eastern Europe, Caucasus and Central Asia. Shashlik hailing from the Republic of Georgia is typically made with pork shoulder. Armenian Shashlik often uses various cuts of lamb. Ukrainian, Lithuanian and Russian Shashlik recipes vary with most calling for pork or chicken thighs. Persian-style shashlik often uses pomegranate juice as a marinade.

We used a boneless leg of lamb for this recipe, but you may slice lamb chops or even lamb shoulder. Beef and pork work well too (pork cooks quicker though).

Step-By-Step Method

Step 1: Marinate Lamb For Shashlik

1. Bone the leg of lamb, and cut off any large bits of fat and any sinew. Cut the lamb into thin (approx. 1cm thick) pieces, the size of about 4x4cm. Some people prefer cubes of meat, but you must ensure you choose the cut of meat that is known for being tender when cooked!

2. Place the lamb pieces in a large bowl. Add the salt and black pepper, olive oil and lemon juice. Then mix well, ideally with your hands massaging the meat as you go.

3. Add the quartered red onion and bay leaves, and mix to distribute. Then pop everything in an airtight box, pour 100ml of water over and place your shish kebabs in the fridge to marinate for at least 6 hours, or overnight. This simple marinade can be used for almost any type of shish kebab. 

Step 2: Cooking Lamb Shashlik

1. When ready to cook, get the coals hot on your BBQ. 

2. Skewer the pieces of lamb snuggly, alternating with chunks of onion every couple of pieces of lamb (you can add slices of green peppers too, if you have some handy). Discard the excess marinade. 

3. Place the skewers of lamb on a BBQ and cook for 15-20 minutes, turning often. The meat should be lightly charred and the meat fully cooked. 

4. Take the skewers off of the heat and leave them to rest for a few minutes.

What To Serve Shashlik With? 

Serve Lamb Shashlik with your favourite BBQ side dishes: red cabbage slaw, potato salad, and greens will all work brilliantly! You mustn't forget a glass of red wine too! We like these lamb skewers with: 

• Grilled Baby Potatoes
• Spicy Carrot Slaw
• Balsamic Green Beans and Cherry Tomatoes
• Shirazi Salad
• Korean Cucumber Salad
• Georgian or Armenian tomato relish, Adjika. 

Head to our Best Summer Salad Recipes for more inspiration!

Other Summer BBQ Recipes

For other BBQ ideas, visit our Summer Recipes section, where you will find a variety of summer BBQ meat, side dish and summer salad recipes to try next time, including: 

• Grilled Chicken and Peach Salad
• Mackerel Kebabs
• BBQ Pork Fillet
• Grilled Boneless Skinless Chicken Thighs