Lamb Shashlik is a Caucasian cousin of Turkish Shish Kebab, 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! Perfect served with spicy tomato relish, especially Georgian or Armenian Adjika!
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BBQ Season
BBQ season is officially open for us! Yes, we have finally got round to barbequing some meat, 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. But after a year of lockdown, and only being outside when walking our dog, it felt extra special.
Shashlik used to mark the beginning of summer when I was growing up. Whilst other families had burgers and hotdogs, we always had shashlik as a summer bbq. We had a small portable grill that we’d pack up and drive to the nearest lake to have a family BBQ party by the water.

What Meat To Use For Shashlik?
There are many versions of these delicious succulent lamb skewers across Eastern Europe, Caucasus and Central Asia. Georgian Shashlik 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. We used a boneless leg of lamb for this recipe, but beef and pork work well too (pork cooks quicker though).

Lamb Shashlik Marinade
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. Place the lamb pieces in a bowl. Add the salt and pepper, oil and juice of a lemon. Then mix well, ideally with your hands massaging the meat as you go.


Add the quartered red onion and bay leaf, and mix to distribute. Then pop everything in an airtight box, pour 100ml of water over and place in the fridge to marinate for at least 6 hours, or overnight.
Cooking Lamb Shashlik
When ready to cook, get the coals hot on your BBQ. Skewer the pieces of lamb snuggly, alternating with a piece of onion every couple of pieces of lamb.
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. 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: slaw, potato salad, and greens will all work brilliantly! We like these lamb skewers with:
- Grilled Baby Potatoes
- Spicy Carrot Slaw
- Korean Cucumber Salad
- Georgian or Armenian tomato relish, Adjika.
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, including:
- Grilled Chicken and Peach Salad
- BBQ Pork Fillet
- Grilled Boneless Skinless Chicken Thighs
- Vietnamese Burger Banh Mi Style
Recipe Card

Lamb Shashlik | Central Asian Lamb Skewer Recipe
Equipment
- Metal Skewers x 4
Ingredients
- 500 g lamb leg
- 1 bay leaf
- 1 red onion
- ½ teaspoon salt
- ½ teaspoon pepper
- 100 ml water
- 1 tablespoon olive oil
- 1 lemon juice only
Instructions
- Bone the leg of lamb, cut off any large bits of fat and any sinew.
- Cut the lamb into thin (approx. 1cm thick) pieces, the size of about 4x4cm.
- Place the lamb in a bowl. Add the salt and pepper, oil and juice of a lemon. Then mix well, ideally with your hands massaging the meat as you go.
- Add the quartered red onion and bay leaf, and mix to distribute. Then pop everything in an airtight box, pour 100ml of water over and place in the fridge to marinate for at least 6 hours, or overnight.
- When ready to cook, get the coals hot on your BBQ. Skewer the pieces of lamb snuggly, alternating with a piece of onion every 2-3 pieces of lamb.
- 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 through. Take the skewers of the heat and leave to rest for a few minutes.
- Serve with your favourite BBQ side dishes.
Notes
Nutrition

Keri Bevan
This is the perfect grilling recipe. We loved it. Thank you!
Ieva
That’s great to hear, Keri! Thanks 🙂
Katherine
Such a great bbq idea! Perfect with a pita and yogurt sauce. Love this!
Ieva
Katherine, you have a perfect combination! Love it 🙂
Aimee Mars
I have been looking for a good skewer meal and this fit all my checkboxes. Delicious and easy to make!
Ieva
Thanks, Amy! Glad you found this recipe 🙂
Toni
Everyone at my house really loved it!! it is so tasty and delicious!
Ieva
Thanks for taking the time to let me know! So glad you all enjoyed it!
kushigalu
Love the flavors in these shahshlik. Perfect grilling recipe. Thanks for sharing.
Ieva
Absolutely! This simple marinade allows the lamb to speak for itself! 🙂
Claudia Lamascolo
We love lamb I have made these several times, easy and delicious!
Ieva
Thanks, Claudia! It’s the best compliment when our recipes are made repeatedly! 🙂
kushigalu
Love the flavors here. Perfect grilling recipe. Thanks for sharing.
Ieva
You are most welcome 🙂