Tatar Coal Kebab Recipe

Background and History

The Tatar Coal Kebab, a dish that reminds many of the rich culinary traditions of the Tatar people, is known for its rustic preparation style and robust flavors. Originating from the Tatarstan region, this dish holds a significant cultural heritage. Traditionally cooked over hot coals in the open air, this method dates back centuries, emulating the nomadic lifestyle of the Tatars who would relish this flavorful feast during communal gatherings. The coal imparts a smoky aroma that makes this dish truly unforgettable.

Ingredients

• Lamb (shoulder or leg) - 1.5 kg, cut into cubes
• Onion - 2 large, finely chopped
• Garlic - 4 cloves, minced
• Cumin - 2 teaspoons
• Coriander seeds - 1 teaspoon, crushed
• Paprika - 1 teaspoon
• Salt - 1.5 teaspoons
• Black pepper - 1 teaspoon, freshly ground
• Vinegar - 2 tablespoons
• Olive oil - 3 tablespoons
• Tomato - 2, diced
• Green pepper - 1, sliced
• Parsley - a handful, chopped
• Flatbread - to serve

Preparation

Step 1: Marinating the Lamb

Begin by placing the lamb cubes in a large bowl. Add the chopped onions, garlic, cumin, crushed coriander seeds, paprika, salt, and black pepper. Pour in the vinegar and olive oil. Mix well to ensure each cube of lamb is well-marinated. Cover and let it marinate for at least 4 hours, or overnight in the refrigerator for a deeper flavor.

Cooking Process

Step 2: Preparing the Coals

Light the coal and allow it to heat up until it glows red. Ensure you have a steady heat instead of high flames; this will allow the lamb to cook evenly while absorbing the smoky flavor.

Step 3: Skewering the Lamb

Thread the lamb cubes onto skewers, alternating with slices of tomato and green pepper. This not only enhances the flavor but also adds a vibrant color to the dish.

Step 4: Grilling the Kebab

Place the skewers on the grill above the hot coals. Allow each side to cook for about 10-15 minutes, turning frequently to avoid burning. The total cooking time should be around 30-45 minutes depending on the heat of the coals. The kebabs should develop a charred exterior while remaining juicy inside.

Serving Suggestions

Once cooked, remove the skewers from the grill. Sprinkle with fresh parsley before serving. Tatar Coal Kebabs are traditionally enjoyed with flatbread, accompanied by a fresh salad or grilled vegetables.

How to Enjoy

These kebabs are best enjoyed with your hands, using the flatbread to wrap around the meat and vegetables. The coal-infused flavors combined with the spices and tenderness of the lamb make every bite sumptuous. Pair with a robust red wine or a traditional fermented drink from the region for an authentic experience.

Conclusion

The Tatar Coal Kebab is not merely a meal but a journey into the heart of Tatar culture. Its preparation is an art form that connects not only flavors but also history and tradition, bringing communities together for a shared culinary experience.