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Shashlõkk (Lamb Skewers)

Shashlõkk, a tender, spicy dish of lamb threaded on metal or wooden skewers is similar to Russian shashlik, Greek souvlaki and Turkish shish kebab. In Estonia, shashlõkk is most often eaten around the traditional bonfires that celebrate the midsummer holiday of Jaanipäev when the short summer season is at its height. Recipe Servings: Serves 4 to 5

Prep Time
15 minutes
+ 8 hours resting
Cook Time
10 minutes
Total Time
8 hours 25 minutes
Gluten Free
Dairy Free


  • 1 cup (240 ml) vegetable oil
  • 2 tsp (10 ml) fresh lemon juice
  • 1 tsp (5 g) coarse salt
  • 1 tsp (5 ml) black pepper, freshly ground
  • 1 bay leaf
  • 1 tsp (5 ml) dried dill
  • 1 clove of garlic, minced
  • 2 lbs (1 kg) boneless lamb, cut into 1–2 in (2.5–5 cm) chunks


  1. In a large bowl, combine all the ingredients except the lamb, whisking well to mix thoroughly.
  2. Add the lamb pieces, completely covering each with the spice mixture. Cover the bowl and refrigerate for at least 8 hours, stirring occasionally.
  3. Thread the lamb pieces onto the skewers and broil them on medium high heat for about 10 minutes, turning once.
  4. To serve, remove the meat from the skewers and place over rice, potatoes, or other vegetable sides.


While lamb is the most popular meat for shish kebabs in Estonia, pork can also be used as an alternative.

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