Turkmen Shashlyk

Cut lamb into three centimeter cubes and combine with sliced onion rings, vinegar, cumin, coriander, salt, and pepper.

Marinate the lamb mixture in the refrigerator for at least three hours or overnight for maximum flavor penetration.

Thread marinated lamb cubes onto long metal skewers leaving small gaps between pieces for even heat circulation.

Grill over hot charcoal turning regularly for twelve to fifteen minutes until charred on the outside and juicy within.

Remove the skewers from the grill and let the meat rest for three minutes before sliding the pieces off onto a platter.

Serve with raw onion rings dusted with sumac, fresh parsley, and warm chorek flatbread on the side.