Entree: Uzbekistan – Bukhara – Tandir Kabob (Skewered lamb roasted in a clay oven in the Bukhara tradition)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 1/2 lb (1.1 kg) lamb shoulder, trimmed and cut into 1 1/2-inch (3.8 cm) cubes
- 2 large (about 12 oz / 340 g) yellow onions, grated or very finely chopped
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground paprika
- 1 tbsp (15 ml) white vinegar or 1 tbsp (15 ml) lemon juice
- 12–16 metal skewers or soaked wooden skewers
- 2 tbsp (30 ml) melted lamb fat or additional vegetable oil for brushing
- Charcoal or wood for tandir/grill, or high oven heat for oven method (no measurement)

Instructions

1. Combine the grated onion, vegetable oil, salt, pepper, cumin, coriander, paprika, and vinegar in a bowl to form a coarse marinade. Add the lamb cubes and mix thoroughly to coat; cover and refrigerate for at least 2 hours or overnight for best flavor.
2. If using wooden skewers, soak them in water for 30 minutes. Thread lamb cubes tightly onto skewers, leaving a little space between pieces for even heat.
3. For tandir: heat the tandir or clay oven until very hot. Stand the skewers vertically or prop them so meat faces the heat; roast, turning if necessary, until deeply browned and cooked through, about 20–30 minutes depending on heat. For grill: preheat to high direct heat and grill 8–12 minutes per side until charred at edges and medium-well. For oven: preheat oven to 500°F (260°C) with a rack near the top and broil/roast for 12–18 minutes, turning once, until browned and cooked through.
4. During the last few minutes of cooking, brush skewers with melted lamb fat or oil to encourage browning. Remove from heat and let rest 5 minutes, then slide meat off skewers or serve on skewers with sliced raw onions and non-sticky flatbread.