Gluten-Free Shashlik (Grilled Kebabs)

Instructions

1. 1In a large bowl, combine the about 680 g lamb shoulder, cubed, the 1 large onion, sliced, the 3 cloves garlic, minced, the 3 tbsp olive oil, the 2 tbsp lemon juice, the 1 tsp paprika, the 0.5 tsp cumin, the 0.5 tsp coriander, the 1 tsp salt, and the 0.5 tsp black pepper. Mix everything together thoroughly until the lamb is evenly coated.
2. 2Cover the bowl with plastic wrap and place it in the refrigerator. Let it marinate for at least 4 hours, or for the best flavor, leave it overnight. This allows the lamb to absorb the marinade.
3. 3Thread the marinated lamb cubes onto skewers, making sure not to pack them too tightly.
4. 4Preheat your grill to medium-high heat. This is approximately 204.4-232.2°C (200-230°C).
5. 5Place the skewers on the preheated grill. Cook for 8-12 minutes, turning them occasionally, until the lamb is cooked through and has a slightly charred appearance. The internal temperature should reach 63°C for medium-rare.
6. 6Remove the skewers from the grill and let them rest for 5 minutes before serving. This helps the juices redistribute within the meat, making it more tender.
7. 7Serve the Gluten-Free Shashlik hot.

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