Charcoal-Grilled Lamb with Roasted Pepper Marinade

Arrange whole peppers on a baking sheet in a single layer and bake in a preheated 200°C oven for 20–25 minutes until charred black.

Prepare a large bowl. Open the baked pepper and drain the juice into the bowl. Clean the peppers from skin and seeds, using a paper towel to remove any remaining bits. Finely chop the flesh and place it in the bowl with the juice.

Strip the rosemary sprigs of leaves, chop them finely and add to the pepper.

Add 1 teaspoon each of sweet paprika, hot paprika, sumac, and thyme to the marinade. Add salt to taste.

Peel the onions, cut into small cubes and add to the marinade.

Thoroughly mix the marinade with an immersion blender or whisk until smooth.

Cut the lamb into pieces of approximately 40–45 grams each.

Slice the remaining onion into rings 1 cm thick and knead well with your hands, not being afraid to break it.

Place the meat and onion in the marinade, mix with your hands, cover and leave at room temperature for 1–1.5 hours or in the refrigerator for 6–7 hours.

Remove the meat and onion from the marinade and pat dry. Thread them onto skewers alternating between meat and onion. Secure the onion by wrapping it tightly around the skewer and pressing with your fingers.

Cook the shashlik over well-burnt charcoal. Before laying the skewers, break up large coals for even heat. Grill for 8–10 minutes, turning halfway through cooking. Check for doneness with a cut: the meat should be pinkish inside, without blood. After grilling, let the shashlik rest for 5 minutes and serve with pickles and fresh herbs.