Prepare the Marinade:

• In a large bowl, combine the olive oil, lemon juice, soy sauce (optional), grated or chopped onion, minced garlic, ground coriander, cumin, paprika, salt, and pepper. If you’re using yogurt, add it to the mixture as well. The yogurt helps tenderize the meat and adds a slight creaminess.
• Add the meat (lamb, pork, or chicken) to the marinade and mix well, ensuring all the pieces are coated evenly. Cover the bowl and let the meat marinate in the refrigerator for at least 1-2 hours, or ideally overnight for deeper flavor.

Prepare the Vegetables:

• While the meat marinates, prepare the vegetables. Cut the bell pepper, onion, tomato, and zucchini (if using) into chunks that are roughly the same size as the meat cubes to ensure even cooking.
• Set the vegetables aside to thread onto the skewers later.

Assemble the Skewers:

• Once the meat has marinated, it’s time to assemble the skewers. If you’re using wooden skewers, soak them in water for 15-20 minutes before use to prevent burning during grilling.
• Begin by threading the marinated meat onto the skewers, alternating with chunks of bell pepper, onion, tomato, and zucchini. This not only adds flavor but also helps keep the meat juicy while grilling.

Grill the Shashlik:

• Preheat your grill or barbecue to medium-high heat. If you’re using a charcoal grill, wait until the coals are covered with white ash for optimal grilling.
• Place the skewers on the grill and cook for 15-20 minutes, turning occasionally to ensure the meat is evenly cooked on all sides. The meat should be browned and slightly charred on the outside but juicy and tender on the inside. The cooking time may vary depending on the type of meat you’re using—lamb and pork typically take a bit longer than chicken.
• If you’re grilling vegetables, they will take a bit less time than the meat, so monitor them closely to avoid overcooking.

Serve the Shashlik:

• Once cooked, carefully remove the skewers from the grill and let the meat rest for a few minutes.
• Serve the shashlik with flatbread, fresh herbs, and a side of yogurt or garlic sauce for dipping. You can also pair it with a fresh salad or grilled vegetables for a complete meal.

Enjoy:

• Shashlik is best enjoyed hot off the grill, with the smoky, juicy meat and charred vegetables. Use the flatbread to wrap the meat and vegetables, or serve it on a platter with the accompaniments for a more traditional meal.