Mongolian-Style Lamb Shashlik
Mongolian-Style Lamb Shashlik
The absolute best shashlik I’ve ever eaten — Ulaanbaatar, Mongolia
Juicy lamb and red capsicum skewers marinated in lemon, garlic and mint, then quickly grilled and served with a cool garlic-yoghurt sauce. Simple, fresh, and completely addictive.
Smoky, lemony, minty perfection straight from the grill.
Serves
4
4
Prep
15 min + 30 min marinate
15 min + 30 min marinate
Cook
10 min
10 min
Skewers
8–10
8–10
Ingredients
For the Skewers & Marinade
- 500 g diced lamb (leg or shoulder)
- 1 large red capsicum (bell pepper), cut into 2 cm pieces
- 2 cloves garlic, crushed (divided)
- Juice of 1 lemon (about ¼ cup – divided)
- ½ teaspoon dried mint (or 1 tablespoon fresh)
- ½ cup Greek yoghurt
- Olive oil (for brushing, optional)
- Salt & freshly ground black pepper
Method
1. Soak 8–10 wooden skewers in cold water for at least 30 minutes (prevents burning).
2. Thread the diced lamb and capsicum pieces alternately onto the skewers. Place them in a single layer in a ceramic or glass dish.
3. Make the quick marinade: combine half the crushed garlic, half the lemon juice, and the dried mint. Pour this mixture over the skewers and turn them a few times to coat well. Cover and refrigerate for 30 minutes (or up to 2 hours).
4. While the skewers marinate, make the yoghurt sauce: mix the remaining garlic and remaining lemon juice with the ½ cup Greek yoghurt. Season well with salt and pepper. Cover and chill until serving.
5. Preheat the BBQ or a grill pan to medium-high. Lightly brush the skewers with a little olive oil (optional) and season with extra salt and pepper.
6. Grill the skewers for about 5 minutes on each side (10 minutes total) until the lamb is nicely charred on the outside and still juicy inside (medium is perfect).
7. Serve immediately with the cold garlic-yoghurt sauce on the side, a big green leafy salad, and boiled potatoes tossed with garlic and olive oil.
Pro tips:
• Don’t skip soaking the skewers — they will burn otherwise
• Fresh mint works beautifully if you have it
• Leftovers make incredible pita wraps the next day
Straight from a little restaurant in Ulaanbaatar — still the best shashlik I’ve ever tasted.
