Follow these step-by-step instructions to make your smoky grilled shashlik skewers:

Marinating the Meat

1. Prepare the Marinade: In a large bowl, combine the sliced onions, minced garlic, vegetable oil, vinegar, lemon juice, paprika, cumin, salt, pepper, and bay leaves. Mix well to create a flavorful marinade.
2. Add the Meat: Place the cubed meat into the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, ideally overnight. This allows the meat to absorb the flavors fully.

Preparing the Skewers

3. Soak the Skewers: If using wooden skewers, soak them in water for at least 30 minutes before threading the meat. This prevents them from burning on the grill.
4. Thread the Skewers: Alternating with bell peppers and cherry tomatoes, thread the marinated meat onto the skewers. Leave a small gap between each piece to ensure even cooking.

Grilling the Shashlik

5. Preheat the Grill: Heat your grill to medium-high. If using charcoal, ensure the coals are evenly distributed and glowing red.
6. Grill the Skewers: Place the skewers on the grill, turning occasionally to cook all sides evenly. Grill for about 10-15 minutes or until the meat is cooked through and slightly charred on the edges.
7. Check for Doneness: Use a meat thermometer to ensure the internal temperature reaches 145°F for lamb, 160°F for beef, and 165°F for chicken.
8. Rest the Skewers: Allow the skewers to rest for a few minutes before serving. This helps the juices redistribute, making the meat even more succulent.