Entree: Ukraine – Crimean Tatar Cuisine – Kazan Kebab (Seasoned ground-lamb skewers traditionally cooked in a cauldron-style pan or over open flame)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 14 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1.5 lb (680 g) ground lamb
- 1 small yellow onion, grated (approx. 4 oz (115 g))
- 2 cloves garlic, minced
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/4 cup (15 g) finely chopped fresh parsley
- 1 tbsp (15 ml) vegetable oil, plus more for brushing
- 8–10 wooden skewers or metal skewers
- 1 cup (240 ml) plain yogurt for serving
- 1 tsp (2 g) sumac for sprinkling
- Lavash or flatbread for serving

Instructions

1. Finely grate the onion into a bowl and squeeze out excess liquid; reserve the liquid and add back a tablespoon if mixture feels too dry.
2. Add the ground lamb, minced garlic, salt, pepper, cumin, coriander, and chopped parsley to the bowl; mix gently but thoroughly until well combined.
3. Divide meat into 8 equal portions and mold each portion into a long sausage shape around a skewer, smoothing seams so the meat adheres firmly.
4. Chill the skewers in the refrigerator for 20–30 minutes to help them hold shape.
5. Heat a heavy kazan, wok, or large cast-iron skillet over medium-high heat and brush with vegetable oil; if using an outdoor grill, oil the grates.
6. Cook skewers, turning occasionally, until well browned and cooked through, about 10–14 minutes depending on thickness; char slightly on direct heat for authentic flavor.
7. Meanwhile whisk yogurt until smooth; season with a pinch of salt. Melt a tablespoon of butter (optional) and stir in a pinch of paprika.
8. Serve the hot skewers over torn lavash or alongside flatbread, dollop with yogurt, drizzle with spiced butter, and sprinkle sumac and extra parsley.