Tandyr Kabob
A traditional Tajik lamb or beef kabob, slow-cooked in a tandoor (clay oven) or a conventional oven to achieve incredibly tender and juicy meat with a smoky flavor. This recipe adapts the method for home cooking.
🧂 Ingredients
- 1.5 kg Lamb shoulder or beef chuck(cut into large chunks (about 2-3 inches))
- 3 large Onions(cut into thick rings)
- 6 cloves Garlic(smashed)
- 2 tbsp Cumin seeds
- 1 tbsp Coriander seeds
- 1.5 tbsp Salt
- 1 tsp Black pepper
- 3 tbsp Vegetable oil
- 1 cup Water
- for garnish Fresh herbs (parsley, cilantro)
👨🍳 Instructions
- 1
Preheat your oven to 150°C (300°F). If using a tandoor, prepare it according to traditional methods.
- 2
In a dry skillet, toast cumin and coriander seeds over medium heat until fragrant, about 1-2 minutes. Grind them into a coarse powder using a mortar and pestle or spice grinder.
- 3
In a large bowl, toss the meat chunks with the ground spices, salt, black pepper, and vegetable oil. Ensure the meat is evenly coated.
- 4
Layer the bottom of a heavy-bottomed pot or Dutch oven (oven-safe) with the thick onion rings. Place the seasoned meat chunks on top of the onions. Add the smashed garlic cloves.
- 5
Pour the cup of water into the pot. Cover tightly with a lid.
- 6
Place the pot in the preheated oven. Cook for 2 to 3 hours, or until the meat is exceptionally tender and falling apart. The low and slow cooking is crucial for mimicking the tandoor effect.
- 7
If you want a slightly crisped exterior, you can increase the oven temperature to 200°C (400°F) for the last 15-20 minutes, uncovered, but be careful not to dry out the meat.
- 8
Serve the tandyr kabob hot, garnished with fresh herbs. It is traditionally served with flatbread (non) and a fresh salad.
💡 Pro Tips
- ✓The key to authentic tandyr kabob is the low and slow cooking method, which tenderizes the meat beautifully.
- ✓Using lamb shoulder or beef chuck with good marbling will yield the best results.
- ✓If you don't have a Dutch oven, a deep oven-safe pot with a tight-fitting lid will work.
- ✓The onions at the bottom help to keep the meat moist and add flavor.
🔄 Variations
- Marinate the meat overnight for deeper flavor.
- Add chunks of fat (tail fat for lamb) to the pot for extra richness.
- Serve with a side of qurut (dried cheese) for a traditional accompaniment.