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Tajik kebab: recipe illustration
Meat

Tajik kebab

Lamb skewers marinated with onions and cumin, grilled until golden and juicy. Served at festive meals and gatherings, with bread and fresh herbs.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

315 kcal per serving

Protein
25 g
Carbohydrates
5.1 g
of which sugars
3.3 g
Fat
21.3 g
of which saturated fat
5.9 g
Fiber
1.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Finely grate the onions and mix them with the oil, cumin, coriander, chilli, salt and pepper.
  2. Add the lamb cubes and knead well so the meat is thoroughly coated.
  3. Leave to marinate for at least 2 hours in the fridge, ideally overnight.
  4. Thread the cubes onto skewers, leaving a small gap between them.
  5. Grill over charcoal or under a very hot oven grill for 10 to 12 minutes, turning regularly, until golden brown.
  6. Serve straight away on the flatbreads, with the onions or fresh coriander.

Variations and tips

In the oven. For cooking without a grill, lay the skewers on a tray and bake at 240 °C for 12 to 15 minutes.

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Original Ecomely recipe.