Shashlik has its origins in central Asia but it has travelled widely. There are versions of shashlik in countries as diverse as Russia, Turkey and Pakistan.
Restaurants in the UK tend to follow the Pakistani style and so does our recipe. Tender pieces of lamb or chicken are marinated in oil, lemon juice and spices. The meat is then threaded onto skewers with pieces of onion, green pepper and tomato and cooked in a tandoor or over a charcoal grill.
There are recipes for chicken shashlik and lamb shashlik in The Curry House Cookery Book
To view the Cookery Book, you will need to pay a registration fee to unlock The Curry House Premium Area. Once you have registered you will have full access to the Book, a selection of bonus recipes and a Forum where you can find help, advice and like minded curry lovers to chat to.
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