Nan Kebab
“A hearty dish of lamb wrapped in naan bread.”
Lamb
naan bread
Cumin
Pepper
herbs
OnionWhere it comes from
Nan Kebab is a fusion of Uyghur bread and meat traditions, showcasing the culinary creativity of the region.
On the Palate
How it's made
5 steps · Show ↓46 min active
How it's made
5 steps · Show ↓- 110 min
Cut the lamb into bite-sized pieces, then season generously with cumin, pepper, and your choice of spices. Ensure each piece is evenly coated with the aromatic spices.
- 210 min
Thread the seasoned lamb pieces onto skewers, alternating with slices of onion for added flavor. The skewers should be packed but not overcrowded to allow even cooking.
- 316 min
Grill the skewers over medium-high heat until the lamb is browned and cooked through, about 8 minutes per side. The lamb should be juicy with a smoky, charred aroma.
Watch outAvoid overcooking the lamb; it should remain tender and not dry out.
- 45 min
Warm the naan bread on the grill for a few minutes until soft and slightly charred. The bread should be pliable and warm to the touch.
- 55 min
Serve the lamb skewers on the warm naan, garnished with fresh herbs for a burst of color and freshness. The herbs should add a fragrant, fresh finish to the dish.
