Azerbaijani Lamb Chunk Kebab (Tikə Kabab)
Tikə kabab Say it: tee-KEH kah-BAHB
Tikə kabab is Azerbaijan’s pared-back lamb kebab: tender cubes of lamb marinated with onion, vinegar and sumac, then threaded onto skewers and grilled over charcoal until smoky and charred at the edges. It appears at family gatherings, summer picnics and roadside mangals, usually with lavash, grilled tomatoes and a sharp sumac-onion salad. The meat stays juicy inside, while the marinade gives a gentle tang and the grill adds a deep, savory crust. Its appeal lies in doing very little to good lamb and doing it well.
Azerbaijani Lamb Chunk Kebab (Tikə Kabab)
Tikə kabab
Pronounced tee-KEH kah-BAHB
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Sumac onions
Method
In a large bowl, mix the grated onion and its juice with the oil, vinegar, salt, pepper and sumac. Add the lamb cubes and toss until every piece is coated, then cover and refrigerate for 2 to 4 hours, or up to overnight.
If using wooden skewers, soak them in cold water for at least 30 minutes so they do not burn on the grill.
For the sumac onions, toss the sliced red onion with the sumac and a pinch of salt in a small bowl. Set aside while you grill; the onion will soften and turn slightly pink.
Light a charcoal grill and let the coals burn until they are covered with a fine layer of gray ash; the grate should be hot but not scorching. Alternatively, heat a ridged grill pan over medium-high heat.
Thread the lamb onto the skewers, pressing the cubes snugly together and leaving a small gap at each end for handling. Shake off excess marinade and discard what remains.
Grill the kebabs for 10 to 14 minutes, turning every 2 to 3 minutes, until the lamb is browned all over, charred at the edges and still juicy inside.
Rest the skewers for 3 to 5 minutes, then serve with the sumac onions.
Regional variants
For a richer kebab, thread small pieces of lamb tail fat between the meat cubes before grilling. Some cooks add a pinch of saffron steeped in a spoonful of hot water to the marinade for a faint golden tint.
Cook's notes
- Choose lamb with a little fat marbled through it; very lean leg meat can dry out over the coals.
- Thread the cubes snugly so they stay juicy, and turn them often rather than pressing them down on the grill.
- For the best charred flavor, grill over charcoal and bring the meat to room temperature for 20 minutes before skewering.
Serve with
Warm lavash, grilled tomatoes and peppers, and a glass of ayran or black tea.
Make ahead and storage
Marinate the lamb up to 24 hours ahead; skewer and grill just before serving. Leftovers keep refrigerated for up to 2 days and are best reheated gently in a covered pan.
