Entree: Uzbekistan – Samarkand – Tandir Kabob (Skewered marinated lamb cooked in a tandir or very hot grill for smoky tender kabobs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

- 1.5 lb (680 g) boneless lamb leg, cut into 1 to 1.25-inch (2.5–3 cm) cubes
- 1 large onion, grated, about 8 oz (225 g)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) plain yogurt
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) paprika
- 1/4 tsp (1 g) ground cinnamon (optional)
- 1 tsp (2 g) sumac for finishing (optional)
- Metal or wooden skewers, soaked if wooden
- Fresh parsley or cilantro for garnish
- Lavash or naan for serving

Instructions

1. In a large bowl combine the grated onion, minced garlic, yogurt, vegetable oil, lemon juice, ground cumin, ground coriander, paprika, cinnamon if using, salt, and black pepper to make the marinade.
2. Add the lamb cubes to the marinade and toss thoroughly to coat. Cover and refrigerate at least 3 hours or preferably overnight to tenderize and develop flavor.
3. If using wooden skewers, soak them in water 30 minutes before threading. Thread lamb cubes onto skewers, leaving a little space between pieces for even cooking.
4. Preheat a grill to high, prepare a very hot charcoal fire, or preheat an oven to 500°F (260°C) with a pizza stone or heavy baking sheet to simulate a tandir. If you have a tandir, arrange skewers vertically or against the oven wall per traditional method.
5. Grill or roast the skewers over high heat, turning every 2–3 minutes, until the exterior is charred in spots and the interior reaches desired doneness, about 10–12 minutes for medium-rare to medium depending on skewer thickness.
6. Remove skewers and let rest 5 minutes. Sprinkle with sumac if using and garnish with chopped parsley or cilantro.
7. Serve hot with warm flatbread, sliced raw onion, and a simple salad or plov as preferred.