Shashlik is really just the Central Asian name for a kabob, something on a skewer. In Kashgar, at least on the street, this is almost always lamb coated in a cumin based spice blend. Lamb is cut into small (3/8 inch) cubes and skewered with bits of lamb fat. The stick is dipped into a tray of the spice blend and then grilled over hot coals. While the kabab is on the grill, the seller uses a fan to boost the heat of the coals and picks up some of the sticks to baste the skewers still on the grill with the rendering lamb fat dripping from them. If you like the crispy crust of grilled lamb you will be mad about these.
Shashlik is usually eaten with naan. For this meal, I am also making a carrot salad, a tomato and cucumber salad, pickled cauliflower, and fruit skewers to go with the bread and lamb.
Karl’s Uyghur Shashlik
karllueck
Miriam
Jabberwocky Stew 
