Azerbaijani Kebabs Recipe – How to Grill Like a Local with Travel in Baku Azerbaijan is a country known for its rich culture, stunning landscapes, and tantalizing cuisine. One of the most beloved elements of Azerbaijani culinary tradition is the kebab. These mouthwatering grilled meat skewers are not just a meal; they embody the spirit of gathering, celebration, and hospitality. If you’re planning to travel to Baku or simply want to explore a different culinary tradition from home, learning how to prepare and grill Azerbaijani kebabs is an exciting journey. The Art of Azerbaijani Kebabs Cooking kebabs in Azerbaijan is an art form, steeped in tradition and regional variations. The locals typically use fresh, high-quality meats, often marinated for maximum flavor. Lamb is particularly popular, but chicken and beef are also common choices. The meat is usually cut into evenly-sized pieces to ensure uniform cooking. An important aspect of Azerbaijani cooking is the use of spices, which enrich the meat without overpowering its natural flavors. Essential Ingredients for Azerbaijani Kebabs To create authentic Azerbaijani kebabs at home, you’ll need some essential ingredients. These typically include fresh lamb or beef, onion, salt, black pepper, and saffron, which adds a unique aroma and color to the dish. Some recipes also incorporate garlic, paprika, and marinated yogurt, which tenderizes the meat and gives it a creamy texture. Local variations may include the use of other spices and herbs, reflecting the diverse culinary influences in the region. Prepping the Meat Once you have your ingredients, the first step in preparing your kebabs is to marinate the meat. Start by cutting the lamb or beef into 1.5-inch cubes. Place the meat in a bowl, adding finely chopped onions and a generous pinch of salt, black pepper, and saffron. Mix everything thoroughly and let the meat marinate for at least an hour, though refrigerating it overnight will yield even better results. The onions both flavor the meat and help tenderize it, creating a juiciness that is the hallmark of great kebabs. Skewering the Kebabs After marinating, it’s time to skewer your meat. Using metal skewers is typical in Baku, as they conduct heat well, ensuring an even cook. If you’re using wooden skewers, be sure to soak them in water for about 30 minutes to prevent burning on the grill. Skewer the meat pieces so that they are tightly packed but not overcrowded; this allows the heat to circulate, cooking the kebabs perfectly. Grilling Like a Local Grilling is where the magic happens. In Azerbaijan, kebabs are typically cooked over an open flame, usually using charcoal. Restaurants often boast large outdoor grills, where you can mingle with locals and watch the preparation. If you're grilling at home, ensure your outdoor grill is heated to a high temperature before you start cooking. Place the skewers over the fire, turning them every few minutes to ensure an even char. As the kebabs cook, the outside will develop a smoky crust, while the insides remain juicy and tender. Depending on the size of the meat pieces, cooking time can vary, but generally, kebabs will take around 10-15 minutes to become perfectly cooked. You can also brush them with a light coating of oil to enhance the browning and add extra flavor. https://travelinbaku.com/blog/azerbaijan-kebabs