Entree: Azerbaijan – Central Culinary Region – Tika Kebab (skewered marinated lamb pieces grilled over coals until charred and tender)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 10 min

Ingredients

- 1 1/2 lb (680 g) lamb shoulder or leg, cut into 1-inch (2.5 cm) cubes
- 1/2 cup (120 ml) plain yogurt for marinade
- 1 large onion, grated (or finely chopped)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2 g) ground cumin
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 8 metal or wooden skewers (if wooden, soaked in water for 30 minutes)
- 2 tbsp (30 ml) melted butter or rendered lamb fat for basting
- 1/2 tsp (1 g) sumac for sprinkling, optional

Instructions

1. In a large bowl combine the yogurt, grated onion, minced garlic, vegetable oil, lemon juice, ground coriander, paprika, cumin, salt, and pepper. Whisk until smooth.
2. Add the lamb cubes to the marinade, toss to coat thoroughly, cover and refrigerate for at least 2 hours and up to overnight to tenderize and flavor the meat.
3. When ready to cook, thread the marinated lamb cubes onto skewers leaving a little space between pieces for even heat circulation.
4. Preheat a grill or broiler to high heat (or prepare hot charcoal). Oil the grill grates lightly to prevent sticking.
5. Grill the skewers over direct heat, turning every 2–3 minutes and basting with melted butter or lamb fat, until the exterior is browned and slightly charred and the interior reaches desired doneness, about 8–12 minutes total for medium.
6. Remove skewers and let rest for 3–5 minutes. Sprinkle with chopped cilantro or parsley and a pinch of sumac if using.
7. Serve immediately with lavash or flatbread, grilled vegetables, and lemon wedges.