Tika Kabab (Şişdə ət tikələri) — Azerbaijani skewered lamb served with sumac

• 800 glamb leg or shoulder, cut into 3 cm cubes (trim excess surface fat but keep some for juiciness)
• 200 gyellow onion, grated (about 1 large onion)
• 120 gplain yogurt (full-fat preferred)
• 30 mlolive oil
• 30 mllemon juice (freshly squeezed)
• 6 ggarlic, finely grated (about 2 cloves)
• 2 tspground black pepper
• 1 tspground cumin
• 2 tspsweet paprika
• 10 gfine sea salt (about 1 3/4 tsp)
• 8metal skewers (or 8 bamboo skewers soaked 30 minutes)
• 200 gred onion, thinly sliced (about 1 large onion)
• 2 tbspsumac
• 20 gflat-leaf parsley, roughly chopped (about 1/2 bunch)
• 4lavash or thin flatbread (optional but traditional)

Instructions

1. 1

   Make the marinade by mixing the grated onion, yogurt, olive oil, lemon juice, garlic, black pepper, cumin, paprika, and salt in a large bowl. Stir until the mixture looks uniform and the onion is fully dispersed, then taste a tiny dab to confirm it is pleasantly salty and tangy.

2. 2

   Add the lamb cubes to the bowl and massage the marinade into every piece for 60 seconds so the surface is evenly coated. Cover and refrigerate for 6 hours, which is enough time for the onion and yogurt to tenderize without turning the meat mushy.

3. 3

   While the grill heats, prepare the sumac onion salad by tossing the sliced red onion with sumac and chopped parsley in a small bowl. Let it stand for 10 minutes so the onion softens slightly and the sumac perfumes the slices.

4. 4

   Preheat a charcoal grill to high heat, aiming for a very hot coal bed with a slightly cooler zone on one side for control. If using a gas grill, preheat on high for 12 minutes and lightly oil the grates to reduce sticking.

5. 5

   Thread the lamb onto 8 skewers, spacing pieces so they touch lightly but are not tightly compressed. Shake off excess marinade clumps so they do not burn, then place the skewers over the hottest part of the grill.

6. 6

   Grill for 10–12 minutes total, turning every 2 minutes to build even browning and prevent flare-ups from scorching one side. For medium doneness, target an internal temperature of 63°C in the thickest cube, then rest the skewers for 5 minutes so the juices redistribute.

7. 7

   Serve the Tika Kabab immediately with lavash and a generous pile of sumac onions on the side. For the most authentic table style, slide the meat onto bread so it catches the juices, then sprinkle an extra 1 tsp sumac over the onions before eating.