Now We’re Cooking
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2 kg lamb cut into 2” cubes

4 bay leaves ripped in half

4 medium onions sliced

2 teaspoons salt

2 teaspoons pepper to taste

2 tbs oil

1-½ cups of 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. I like to add hot paprika spice directly on the skewer for a spicy kick.