Tika Kebab
Tika Kabab (tih-KAH kah-BAHB)
Azerbaijani Marinated Lamb Skewers
Cubes of lamb marinated in onion juice and spices, threaded onto wide metal skewers and grilled over charcoal until charred outside and juicy within. A cornerstone of Azerbaijani barbecue culture.
Nutrition & Info
Equipment Needed
Instructions
-
1
Squeeze grated onions to extract juice, reserve pulp.
-
2
Marinate lamb in onion juice, salt, and pepper for at least 4 hours.
-
3
Thread lamb onto wide flat metal skewers.
-
4
Grill over hot charcoal, turning every 3 minutes, for 12-15 minutes total.
-
5
Slide meat off skewers onto lavash bread.
-
6
Serve with grilled tomatoes, peppers, onion pulp, and sumac.
Did You Know?
Azerbaijani grill masters insist that the best tika kebab requires onion juice marinade for at least four hours, and the charcoal must come from grapevines for the authentic smoky sweetness.
Chef's Notes
Equipment Tips
- metal skewers
- charcoal grill
The Story Behind Tika Kebab
Tika kebab is the foundational grilled meat preparation in Azerbaijani cuisine, predating the more refined lula kebab. The technique of marinating cubed meat in onion juice is uniquely Azerbaijani and tenderizes the lamb naturally.
Charcoal grilling has been central to Caucasian cooking for millennia, and the wide flat skewers used in Azerbaijan ensure even cooking and easy turning. Each region has preferred cuts and marinade variations.
Tika kebab is the dish most associated with Azerbaijani outdoor culture, prepared at picnics, garden gatherings, and weekend retreats across the country.
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