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Kabob
Uzbekistan
Sold at bazaars and teahouses throughout Uzbekistan. The best are over wood and coal fires.
Minced lamb kebabs Uzbek style — hand-kneaded lamb with onion and fat, shaped on skewers and grilled. The difference from Pakistani seekh kebab is the fat ratio.
Prep
20 mins
Cook
15 mins
Difficulty
Easy
Calories
420 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
500glamb mince
100glamb tail fat or back fat, minced
1onion, grated and squeezed
1 tspcumin
1 tspcoriander
black pepper and saltto season
flat bread and raw onionto serve
Method
1
Mix lamb, fat, onion and spices. Knead vigorously for 5 minutes — the fat must be fully incorporated.
2
Refrigerate 1 hour. Shape onto flat metal skewers.
3
Grill over charcoal, turning, 10-12 minutes.
4
Serve with flatbread and raw onion.
Chef's Tip
The tail fat is the traditional and essential fat for Uzbek kabob — it bastes the meat from within.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.