Entree: Uzbekistan – Fergana Valley – Tandir Kabob (Skewered lamb cubes roasted in a clay tandir oven, seasoned in Fergana Valley style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) boneless lamb shoulder or leg, trimmed and cut into 1½-inch (4 cm) cubes
- 2 oz (60 g) lamb tail fat or beef tallow, cut into small cubes (optional for basting)
- 1 large onion (about 8 oz (225 g)), grated or finely chopped
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) paprika or mild red pepper (optional)
- 4–6 metal or hardwood skewers
- 1 lemon, cut into wedges (for serving)
- Fresh cilantro or parsley, chopped, for garnish
- Lavash or flatbread, for serving

Show original ingredient measurements

- 2 lb (900 g) boneless lamb shoulder or leg, trimmed and cut into 1½-inch (4 cm) cubes
- 2 oz (60 g) lamb tail fat or beef tallow, cut into small cubes (optional for basting)
- 1 large onion (about 8 oz/225 g), grated or finely chopped
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) paprika or mild red pepper (optional)
- 4–6 metal or hardwood skewers
- 1 lemon, cut into wedges (for serving)
- Fresh cilantro or parsley, chopped, for garnish
- Lavash or flatbread, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine the grated onion, vegetable oil, salt, ground cumin, ground coriander, black pepper, and paprika (if using) in a bowl. Add the lamb cubes and toss to coat thoroughly. Mix in the lamb fat cubes if using. Marinate at room temperature for 30–60 minutes, or refrigerate 2–4 hours for deeper flavor.
2. If using wooden skewers, soak them in water 30 minutes before grilling. Preheat a grill, broiler, or a very hot oven to 500°F (260°C); if you have a tandir or tandoor, prepare it until very hot and the walls are glowing.
3. Thread the marinated lamb cubes onto skewers, leaving small gaps between pieces so heat circulates.
4. Cook the skewers over direct high heat (or place under the broiler) for 8–12 minutes, turning every 2–3 minutes, until the exterior is well charred and the interior reaches desired doneness (medium-rare to medium is traditional). If using an oven, place skewers on a high rack about 6 inches (15.2 cm) from the element and broil, monitoring closely.
5. During the last few minutes of cooking, baste with any remaining lamb fat or a little oil to encourage browning and juiciness.
6. Remove skewers and let rest 3–5 minutes. Sprinkle with a little extra salt if needed, garnish with chopped cilantro or parsley, and serve with lemon wedges and warm lavash or flatbread.

1. Combine the grated onion, vegetable oil, salt, ground cumin, ground coriander, black pepper, and paprika (if using) in a bowl. Add the lamb cubes and toss to coat thoroughly. Mix in the lamb fat cubes if using. Marinate at room temperature for 30–60 minutes, or refrigerate 2–4 hours for deeper flavor.
2. If using wooden skewers, soak them in water 30 minutes before grilling. Preheat a grill, broiler, or a very hot oven to 500°F (260°C); if you have a tandir or tandoor, prepare it until very hot and the walls are glowing.
3. Thread the marinated lamb cubes onto skewers, leaving small gaps between pieces so heat circulates.
4. Cook the skewers over direct high heat (or place under the broiler) for 8–12 minutes, turning every 2–3 minutes, until the exterior is well charred and the interior reaches desired doneness (medium-rare to medium is traditional). If using an oven, place skewers on a high rack about 6 inches from the element and broil, monitoring closely.
5. During the last few minutes of cooking, baste with any remaining lamb fat or a little oil to encourage browning and juiciness.
6. Remove skewers and let rest 3–5 minutes. Sprinkle with a little extra salt if needed, garnish with chopped cilantro or parsley, and serve with lemon wedges and warm lavash or flatbread.