Juicy chunks of marinated lamb threaded onto skewers and grilled over charcoal, served with raw onion rings and fresh herbs.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: metal skewer on flatbread
Garnishes: raw onion rings, cilantro, lemon wedge
Accompaniments: non, tomato salad
Instructions
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1
Cube lamb into 3cm pieces. Toss with grated onion, cumin, coriander, sumac, salt, pepper, and lemon juice.
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2
Marinate in the refrigerator for at least 3 hours.
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3
Thread lamb onto metal skewers, pressing pieces close together.
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4
Grill over hot charcoal, turning every 2-3 min, for 10-12 min total.
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5
Rest skewers 3 min before serving.
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6
Serve with raw onion rings, fresh herbs, and non (flatbread).
Did You Know?
In Tajik bazaars, the best kabob stalls are identified by the length of the queue — locals always know where the finest grill master works.
Chef's Notes
Equipment Tips
- metal skewers
- charcoal grill
- mixing bowl
Garnishing
raw onion rings, cilantro, lemon wedge
Accompaniments
non, tomato salad
The Story Behind Kabob
Kabob in Tajikistan descends from the nomadic practice of cooking meat over open fires on the steppes. The tradition was refined in Bukhara and Samarkand, and today Tajik kabob is distinguished by its cumin-forward marinade and charcoal-grilled smokiness, served at every major gathering.
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