Tike Kebab (Tikə Kəbab) — Azerbaijani Cubed Lamb Shish Kebab

• 800 glamb leg or shoulder, trimmed and cut into 3 cm cubes
• 200 gyellow onion, grated (Squeeze lightly to remove excess liquid so the meat browns well.)
• 150 gplain yogurt (Tenderizes and helps the spices cling.)
• 30 mllemon juice
• 30 mlextra-virgin olive oil
• 0.25 tspsaffron threads
• 15 mlhot water (For blooming the saffron.)
• 1.5 tspground black pepper
• 1 tspground cumin
• 1 tspsweet paprika
• 2 tspfine salt (Use 2 tsp for a 6–12 hour marinade; reduce to 1.5 tsp if marinating overnight.)
• 150 gred onion, thinly sliced
• 2 tspsumac
• 15 gflat-leaf parsley, chopped
• 20 gunsalted butter, melted (Optional but traditional for shine and aroma.)
• 4tomatoes (Medium tomatoes for grilling alongside the kebabs.)
• 4green peppers (Mild peppers such as Anaheim or Turkish sivri.)

Instructions

1. 1

   Bloom the saffron by crushing the threads lightly and mixing them with 15 ml hot water. Let it stand for 10 minutes so the color and aroma fully release.

2. 2

   Make the marinade by combining grated onion, yogurt, lemon juice, olive oil, bloomed saffron, black pepper, cumin, paprika, and salt in a bowl. Stir until the mixture is uniform and fragrant, with no dry spice pockets.

3. 3

   Add the lamb cubes to the marinade and mix thoroughly so every piece is coated. Cover and refrigerate for 6 to 12 hours to tenderize and perfume the meat without turning it mushy.

4. 4

   Prepare the grill for high heat, aiming for a very hot zone and a slightly cooler zone for control. If using charcoal, wait until the coals are covered with gray ash and the heat feels intense at grate level.

5. 5

   Thread the lamb onto skewers, leaving a small gap between pieces for even browning. Pat the surface lightly with paper towel to remove excess marinade, which helps prevent steaming and encourages a crisp char.

6. 6

   Grill the lamb skewers over high heat for 8 to 12 minutes total, turning every 1 to 2 minutes for even caramelization. Move to the cooler zone if flare-ups occur, and cook until the lamb is browned outside and still juicy inside.

7. 7

   Grill the tomatoes and green peppers alongside the kebabs, turning occasionally until blistered and softened. Brush the lamb with melted butter during the last 1 to 2 minutes for a glossy finish and richer aroma.

8. 8

   Rest the kebabs for 3 minutes off the heat so the juices redistribute. Toss sliced red onion with sumac and parsley, then serve immediately with the grilled vegetables for a classic Azerbaijani table.