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Lamb Shashlik

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Keyword: meat
Servings: 6


  • 2 kg lamb cut into 2″ cubes (shoulder or leg)
  • 4 bay leaves ripped in half
  • 4 medium onions sliced
  • 2 tsp salt
  • 2 tbsp oil
  • 1-½ cups water
  • hot paprika powder optional


  • In a large bowl, combine the lamb, sliced onions, bay leaves, salt, oil and water. Using your hands, mix them all together set aside in the fridge to marinate overnight. If in a hurry then for minimum 4 hours.
  • Thread the meat pieces onto metal skewers, about 6 per skewer, with any fat positioned towards the outside of the skewer.
  • Prepare the mangal. Place charcoals in the mangal, and light and allow to burn for about 30 minutes, or until the charcoal is all white. You mangal is ready.
  • Place the skewers on the mangal and cook until the meat is cooked. The length of time is determined by the heat and height from the charcoal. Don’t burn your meat! Keep turning the shashlik as it cooks, so it doesn’t burn. Add hot paprika spice directly on the skewer for a spicy kick.