Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon sweet paprika, 1 teaspoon salt, 0.5 teaspoon black pepper, 4 cloves minced garlic, 3 stalks finely minced lemongrass, and 2 tablespoons olive oil in a large bowl to create the marinade.

2. 2

   Add 600 grams of lamb shoulder cubes and 2 thinly sliced large onions to the marinade, ensuring all the meat is thoroughly coated, then cover and refrigerate for at least 30 minutes.

3. 3

   Thread the marinated lamb cubes, 1 large red bell pepper cut into 3 cm pieces, 1 large green bell pepper cut into 3 cm pieces, 1 large zucchini cut into 2 cm rounds, and 2 medium tomato wedges alternately onto metal skewers.

4. 4

   Prepare your fire for grilling to a medium-high heat, ensuring glowing embers and a consistent flame for fire-roasting the shashlik.

5. 5

   Place the skewers directly over the hot fire and cook for approximately 15-20 minutes, turning every 4-5 minutes, until the lamb is beautifully browned and cooked through, with the vegetables tender and slightly charred.

6. 6

   Remove the skewers from the fire, let them rest for 5 minutes before serving to allow the juices to redistribute, and garnish if desired.