Turkmen Shashlyk

Instructions

1. 1 Cut lamb into three centimeter cubes and combine with sliced onion rings, vinegar, cumin, coriander, salt, and pepper.
2. 2 Marinate the lamb mixture in the refrigerator for at least three hours or overnight for maximum flavor penetration.
3. 3 Thread marinated lamb cubes onto long metal skewers leaving small gaps between pieces for even heat circulation.
4. 4 Grill over hot charcoal turning regularly for twelve to fifteen minutes until charred on the outside and juicy within.
5. 5 Remove the skewers from the grill and let the meat rest for three minutes before sliding the pieces off onto a platter.
6. 6 Serve with raw onion rings dusted with sumac, fresh parsley, and warm chorek flatbread on the side.