SAEDNEWS: Uzbek Kebab is a delicious and juicy type of kebab, traditionally served with potatoes and bread.
According to the Cooking Service of Saed News, Uzbek kebab is a very delicious and juicy type of kebab, traditionally served with potatoes and bread.
As reported by Tabnak via Fararu, international and modern cuisines have gained immense popularity today. Unlike the past, when people mostly stuck to traditional dishes such as stews, rice dishes, soups, and ash, modern audiences are now eager to explore global cuisines. With the advent of the internet and the spread of social media, people have become familiar with the foods of different countries, and many restaurants now serve them.
Among these, Turkish, Arabic, and Afghan dishes are especially famous and flavorful. Due to geographical and cultural proximity to Iran, these cuisines have a strong following among Iranians. Uzbek kebab, in particular, is a highly flavorful dish that is pan-fried and served with potatoes. If you’d like to try making this delicious kebab easily at home, follow along with our step-by-step guide.
Ingredients for Uzbek Kebab
Ground meat: 400 g
Onion: 1
Garlic: 2 cloves
Bread crumbs: 100 g
Sparkling water: 100 ml
Salt, pepper, cumin, coriander, paprika: as needed
Baking powder: 1 tsp
Oil: as needed
Small potatoes: as needed
Grated garlic: 1 heaping tsp
Fresh chopped dill: 1 tbsp
Butter: 20 g
How to Prepare Uzbek Kebab
In a large bowl, combine ground meat with grated onion, grated garlic, sparkling water, salt, pepper, paprika, cumin, coriander, bread crumbs, and baking powder. Knead well by hand.
Take about 2 tablespoons of the mixture and shape it into a cylinder with your hands. Refrigerate the kebabs for 1 hour to rest.
Heat oil in a pan and fry the kebabs on both sides until cooked. Set aside.
Cut the potatoes into quarters and boil them in water for 10 minutes. Drain and set aside.
Heat butter in a skillet, fry the potatoes until golden, then add grated garlic, chopped dill, and salt. Sauté briefly with the potatoes.
Arrange the kebabs on a serving plate and place the fried potatoes alongside. Your delicious Uzbek kebab is ready to serve. Enjoy!
Tips for Perfect Uzbek Kebab
You can use either lamb or beef. Note that lamb shrinks during cooking, so make your kebabs slightly larger. Beef retains its size. A mix of lamb and beef works best for pan-fried kebabs.
Don’t squeeze all the water out of the onion; just discard the water collected at the bottom of the bowl after grating. Squeezing completely will make the kebabs dry after cooking.
For onion varieties: Yellow onions are the best choice for cooking. White onions are milder and can be eaten raw or used in salads and dips. Red onions are higher in fiber and ideal for garnishing, grilling, or making sandwiches, but they don’t contribute much flavor when cooked.
