Tandir Kabob
Introduction
Tandir Kabob is a traditional dish widely celebrated in Middle Eastern and Central Asian cuisine. It hails from regions that are now modern-day Turkey, Azerbaijan, and parts of Iran, with each area offering its own unique take on the dish. Cooking the kabob traditionally involves a process where the meat is slow-roasted in a tandoor, or an underground clay oven, giving it a tender texture and rich flavor. Although the method might seem challenging, modern adaptations have made it possible to prepare this delicious meal in conventional ovens or on grills.
Ingredients
- Lamb - 2 lbs, preferably leg or shoulder, cut into large pieces
- Onion - 1 large, finely chopped
- Garlic - 4 cloves, minced
- Plain Yogurt - 1 cup
- Ground Cumin - 1 tablespoon
- Ground Coriander - 1 tablespoon
- Paprika - 1 tablespoon
- Olive Oil - 1/4 cup
- Salt - 1 teaspoon
- Black Pepper - 1 teaspoon
- Sumac - 1 tablespoon
- Lemon - 1, juiced
- Fresh Herbs (parsley, mint) - 1/4 cup, chopped
Preparation
To prepare Tandir Kabob, begin by cleaning the lamb and patting it dry. Place it in a large mixing bowl. In another bowl, whisk together the onion, garlic, yogurt, cumin, coriander, paprika, olive oil, salt, and pepper to form a marinade. Pour this marinade over the lamb pieces, ensuring each piece is thoroughly coated. Cover the bowl and let it sit in the refrigerator for at least 4 hours, or overnight for more intense flavors.
Cooking Instructions
- Preheat your oven to 350°F (175°C) or prepare an outdoor grill for medium-high heat.
- Remove the marinated lamb from the refrigerator and let it come to room temperature for about 30 minutes before cooking.
- Spread the marinated lamb pieces in a single layer on a baking tray or place them directly on the grill grate. Retain any extra marinade for basting during cooking.
- Cook the lamb for about 1.5 to 2 hours, turning occasionally, until the meat is tender and slightly browned on the outside. Use a cooking timer to keep track of the time.
- If using an oven, after the initial roasting time, increase the heat to 425°F (220°C) and roast for an additional 15 minutes to achieve a crispy outer layer.
- Baste with the retained marinade periodically to enhance the flavor and keep the meat moist.
Serving Suggestions
Once the lamb is cooked, let it rest for 10 minutes. Garnish with freshly chopped herbs and a sprinkle of sumac. Serve the Tandir Kabob with a fresh salad, along with rice or flatbread, and a wedge of lemon to squeeze over the top for an added zest.
Tips for Enjoying
Tandir Kabob pairs beautifully with appetizers such as hummus or baba ganoush. A chilled yogurt drink or a light red wine complements the rich flavors of the dish perfectly. Revel in the complexity of spices and the tender succulence of the lamb as you transport yourself to the aromatic experiences of the Middle Eastern and Central Asian cuisine.